Mincemeat Pie

PreparationMake mincemeat: Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days. Make pie: Put a baking sheet in middle of oven and preheat oven to 400°F. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top. Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar. Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving. Cooks' notes:·Mincemeat keeps, chilled, 3 months. ·Pie keeps, covered and chilled, 4 days. Bring to room temperature or reheat before serving.

PreparationMake mincemeat: Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days. Make pie: Put a baking sheet in middle of oven and preheat oven to 400°F. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top. Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar. Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving. Cooks' notes:·Mincemeat keeps, chilled, 3 months. ·Pie keeps, covered and chilled, 4 days. Bring to room temperature or reheat before serving.