| | MINCEMEAT (ENOUGH FOR 2 PIES): |
| 2 | lb | Granny Smith or other tart firm apples (4 to 5 medium) |
| 2 | lb | McIntosh apples; (5 to 6 medium) |
| 2 | md | Oranges |
| 2 | md | Lemons |
| 2 1/2 | c | Dark or golden raisins; (one 15 or 16ounce package) |
| 1 2/3 | c | Currants (one 12ounce package) |
| 1/2 | c | Diced candied orange peel |
| 1 1/4 | c | Light brown sugar |
| 2/3 | c | Dark rum or brandy |
| 1/4 | c | Distilled white vinegar |
| 8 | tb | Unsalted butter; (1 stick) |
| 1 | ts | Freshly grated nutmeg |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground ginger |
| 1 | | Double batch Sour Cream Dough for a 2-crust pie (see recipe) |
| | EGG WASH |
| 1 | | Egg well beaten with |
| 1 | pn | Salt |
| | OPTIONAL |
| 2 | ts | Sugar for finishing the top of the pie |
