1/4 pound (1 C.) blanched almonds, chopped fine
1 pound (3-1/2 C. packed) beef suet, ground (have butcher do it)
3 T. cracker crumbs
1/2 pound (1C., packed) mixed candied citrus (orange, lemon, citron) peel, shredded
1/2 pound (1 C., packed) each, seedless raisins and currants, chopped
1 pound (about 5 large) cooking apples, peeled, cored and chopped
Zest and juice from 2 whole lemons and 1 orange
1/2 pound (1 C., packed) brown sugar
2 T. cinnamon
2 t. each cloves, ginger, mace, ground allspice, nutmeg
1 t. salt
2 C. apple cider
1/2 C. sherry
1/2 C. brandy

If using food processor to chop ingredients, start with dry ingredients first. As each ingredients are chopped, add each to mixing bowl. Add remaining ingredients to bowl and stir well. Put in clean, dry containers. Mincemeat will last a long time in the refrigerator and even longer in the freezer.

To make one 2-crust 9-inch pie:

Preheat oven to 425 degrees F. Prepare pie pastry as directed by recipe. Line bottom of pan with one pastry. Paint with beaten egg, to prevent leaks. Add 4 cups mincemeat filling, which has been thickened by stirring in 1 T. of flour. Cover with top pastry. Flute edges and cut vents into top. Bake in lower third part of oven for 15 minutes. Raise to center of over to finish baking. Add foil edging, to prevent burnt edges, if necessary, half way through baking. Cool on wire rack. Serve warm.

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