Fruit Mince Pies
This is the recipe for my mum's Fruit Mince Pies. She is a Londoner from the time of WW2, so you might want to use something other than suet. It gives this thick coating at the back of your throat when you aren't used to it.
Fruit Mince
2lbs cooking apples, after peeling
1lb raisins (make sure they are the stoned variety)
1lb sultanas
1lb currants
3/4lb mixed fruit (with or without peel - your choice)
1lb suet
1lb caster sugar
grated rinds of 2 lemons
juice of 3 lemons
1 nutmeg, grated
one good slosh of brandy
Place all fruit, peel and suit through a mincing machine, coarse grade. Stir in sugar, grated rind and the juice, nutmeg into the fruit mix. Sprinkle in a few extra whole currants and the brandy. Mix thoroughly. Put into jars and seal well. Keeps for ages.
[Personal preference is rather than using all of that nutmeg, we substituted mixed spice and I think cinnamon for about half of the nutmeg, or more, depending on the day.]
Fruit Mince Pies
To make the mince pies, roll our sweet shortcrust pastry to desired thickness. Cut to size of patty tins, and place in holes. Fill with mince mixture and cover with extra pastry, sealing the edges well. Stick knife in top of each pie to form a steam hole, and then glaze pies with beaten egg. Cook in hot oven for 20 to 30 minutes until just golden. Dust with icing or caster sugar before serving if desired.
[Variation, rather than topping with a pie top, you can use cross-strips to make fruit mince tarts instead.]