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1
Two 9inch Pyrex pie pans To make the filling, peel, halve and core the apples.
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2
Grate them coarsely by hand or in the food processor.
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3
Place the grated apples in a large nonreactive saucepan.
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4
Grate the zest of both the oranges and lemons, then squeeze both fruits and strain the juice and add it with the zest into the pan.
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5
Stir in the remaining ingredients.
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6
Bring to a simmer over low heat, stirring occasionally.
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7
Continue cooking for about 45 minutes longer, stirring often this scorches easily until the mixture is reduced to a thick, jamlike consistency.
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8
Let cool.
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9
Set racks at the middle and lowest levels of the oven and preheat to 400F (200C).
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10
Divide the double batch of dough into quarters.
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11
Roll one quarter out to form a bottom crust and arrange in pan.
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12
Repeat with the second piece.
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13
Spread half the mincemeat evenly in each crust.
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14
Form the lattice top crusts.
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15
Flute the edge of the pies and carefully brush with egg wash.
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16
If you wish, sprinkle the top of each pie with sugar.
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17
Bake the pies for 15 minutes on the bottom rack of the oven.
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18
Lower the temperature to 350F (180C) and move the pies to the middle rack.
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19
Bake about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up.
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20
Cool pies on racks and serve warm or at room temperature.
