-
1
Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times.
-
2
Place in an airtight container and store in the refrigerator for at least 3 days before using.
-
3
Can be stored for up to 6 months.
-
4
If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind.
-
5
Transfer to a bowl and stir in the remaining ingredients.
-
6
You may also finely chop the apples, dried fruit and suet by hand.
-
7
Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine.
-
8
Grate the cold butter on the large side of a box grater directly into the dry ingredients.
-
9
Work together with your hands until the mixture is crumbly.
-
10
Add the cider and water and stir with a spatula to combine.
-
11
Knead the dough 5 to 6 times and spritz with additional water if the dough is dry.
-
12
Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
-
13
Preheat oven to 400 degrees F.
-
14
Unwrap the dough and divide into 4 equal pieces.
-
15
Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter.
-
16
Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around.
-
17
Brush the edges of the crust with egg wash and sprinkle lightly with sugar.
-
18
Transfer the dough on the parchment to a half sheet pan.
-
19
Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown.
-
20
Repeat with the remaining dough.
-
21
If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick.
-
22
Trim the edges with a pizza cutter.
-
23
Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan.
-
24
Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust.
-
25
Place in the oven and bake for 35 minutes or until the crust is golden.
-
26
Remove from the oven and allow to cool for 30 to 45 minutes before serving.
