Method

Mincemeat: In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried−fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick).

In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried−fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat.

Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.

Preheat oven to 375F.

Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13−inch round (about 1/8 inch thick). Fit round into a 9−inch (1−quart) glass pie plate and trim edge, leaving a 1/2−inch overhang. Chill shell, covered, 30 minutes, or until firm.

Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4−inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.

In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.

Bake pie in middle of preheated oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

Contributor:  Junior Trimmer

basic pie crust recipe

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