• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into small pieces
• 2 tablespoons solid shortening (Crisco), cut into small pieces
• 1/3 to 1/2 cup ice water
• 1 (27-ounce) jar mincemeat
• 3 Granny Smith apples, cored, quartered, and thinly sliced
• 3 tablespoons flour
• 2 tablespoons melted butter
• 1 egg yolk mixed with 2 tablespoons water, for glaze
To make the pastry: Sift the flour and salt into the bowl of a food processor. Add the butter and shortening and pulse 15 to 20 times, or
until the mixture
resembles coarse crumbs. Add half the water and pulse 5 to 6 times.
Add more water, a teaspoon at a time, and pulse after each addition until the
holds together. Turn the dough out onto a lightly floured work
surface, press it together to form a ball, then flatten into a disk. Cut in half, cover with wax
paper, and refrigerate for 1 hour.
Preheat the oven to 425° F. Sprinkle a work surface with
Roll out one half of the dough to 10 inches in diameter. Line a 9-inch pie pan with the dough. Spoon the mincemeat into the dough. In a large bowl, toss the
with the flour and butter. Spoon evenly over the mincemeat. Roll out top crust, lay it loosely over the filling, and crimp the edges of the dough. Cut
decorative steam vents near the center. Brush egg mixture over the crust. Bake for 10 minutes, then reduce oven temperature to 375° F and bake for 25
longer, or until golden. Remove from the oven and let cool on a rack for 15 minutes. Serve warm or at room temperature with whipped cream or
vanilla ice cream.
Serves 6 to 8