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1
In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar.
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2
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).
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3
In a small bowl stir together cornstarch and 2 tablespoons water until combined well.
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4
Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes.
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5
Stir in brandy and cool mincemeat.
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6
Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
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7
Bring mincemeat to room temperature before proceeding.
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8
Preheat oven to 375F.
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9
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).
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10
Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang.
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11
Chill shell, covered, 30 minutes, or until firm.
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12
Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes.
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13
Stir pecans into mincemeat and spoon into shell, smoothing top.
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14
Roll out remaining dough 1/8 inch thick and arrange over filling.
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15
Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal.
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16
Crimp edge decoratively.
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17
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.
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18
Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool.
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19
Pie may be made 8 hours ahead and kept at room temperature.
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20
Serve pie warm or at room temperature.
