![Mincemeat Pie](https://cdn.statically.io/img/www.foodandwine.com/thmb/pkaBetJmkxxkhu_cMvt81Fx6Eu8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mincemeat-pie-XL-RECIPE2016-917be0f2b2294f89b8a4a789aee32eb2.jpg)
Ingredients
CRUST:
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3 cups all-purpose flour
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1 cup confectioners’ sugar
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1 tablespoon finely grated lemon zest
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1/2 teaspoon kosher salt
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2 sticks unsalted butter, cubed and chilled
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2 large egg yolks
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1/4 cup cold water
FILLING:
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2 cups jarred mincemeat
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1 Granny Smith apple, peeled, cored and cut into 1/4-inch dice
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5 tablespoons brandy
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1 large egg, beaten with 1 teaspoon water
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1 cup cold heavy cream
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1/4 cup sour cream
Directions
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MAKE THE CRUST: In a food processor, combine the flour, confectioners’ sugar, lemon zest and salt and pulse to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. In a small bowl, beat together the egg yolks with the water. Drizzle the yolk mixture over the flour mixture and pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 disks. Wrap the disks in plastic wrap and refrigerate until chilled, about 1 hour.
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MAKE THE FILLING: In a medium bowl, mix the mincemeat with the apples and 3 tablespoons brandy. Preheat the oven to 425° and set a foil-lined baking sheet inside.
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Arrange piece of dough between 2 large sheets of plastic and roll out each to a 12-inch round about 1/8 inch thick. Fit 1 round into a 9-inch pie plate. Spread the filling in the pie shell, then top with the remaining dough round. Trim the overhang to 1/2 inch, then tuck the top edge under the bottom edge and crimp decoratively. Refrigerate the pie 30 minutes before baking.
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Brush the pie with the egg wash. Make 6 teardrop-shaped cuts in the top. Set the pie on the baking sheet and bake 20 minutes, then reduce the oven temperature to 350°. Bake for 40 minutes longer, until the pie is golden and filling begins to bubble. Transfer the pie to a rack and let cool completely.
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Just before serving, in a medium bowl, beat the cream with sour cream and the remaining 2 tablespoons of brandy until soft peaks form. Serve the pie in wedges with dollops of the brandy cream.
Make Ahead
The baked pie can be stored at room temperature overnight.