Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MINCEMEAT***
  1                     lemon
  1                     orange
     1/4         pound  beef suet
  2             ounces  almonds -- 1/2 cup chopped
  2             ounces  pecans -- 2/3 cup chopped
  2             ounces  walnuts -- 2/3 cup chopped
     3/4           cup  raisins
     3/4           cup  golden raisins
  1                cup  currants
     1/4           cup  molasses
  1 1/4           cups  dark brown sugar
     1/2    tablespoon  ground cinnamon
     1/2    tablespoon  ground mace
  1 1/2      teaspoons  ground allspice
  1 1/2      teaspoons  ground cloves
  1 1/2      teaspoons  fresh ground nutmeg
     1/4      teaspoon  salt
     1/4           cup  sherry
     1/4           cup  brandy
     1/4           cup  bourbon
  1              pound  apples -- about 4
                        ***PASTRY***
                        best pie pastry
  1         tablespoon  butter
                        ***SWEETENED WHIPPED CREAM***
     3/4           cup  heavy cream
  2        tablespoons  granulated sugar
     1/2      teaspoon  vanilla extract

Preparation:

PREPARATION: For the mincemeat, grate zest from the lemon and orange into a large bowl. Squeeze in the juice from each. Chop the beef suet, almonds, pecans, and walnuts and put into the bowl. Add raisins, currants, molasses, brown sugar, spices, salt, and liquors. Peel, core, and chop the apples. Add apples to the mixture. Put the mincemeat in a covered container in the refrigerator for at least 2 days. For best results, store for at least a week. Mincemeat can be made several months ahead. Make the Best Pie Pastry. Heat oven to 425øF. On a lightly floured work surface, roll out the larger disc of dough and fit pastry into 9-inch pie pan. Put the mincemeat into the pie shell. Cut the tablespoon of butter into pieces and dot the top of the mincemeat. Roll out the remaining dough. With a sharp knife or a serrated pastry wheel, cut rolled-out pastry into 1/2-inch-wide strips. Arrange half of the strips on top of the pie, twisting each gently. Add the remaining strips across the first strips to form a lattice. Trim off excess dough and flute or crimp edges. Bake pie in oven for 10 minutes. Reduce heat to 350øF and continue to bake until crust is golden brown and filling is bubbly, about 40 minutes. Pie can be baked several hours before serving. For the Sweetened Whipped Cream, put the heavy cream, sugar, and vanilla in a bowl and whip until the cream holds soft peaks. Cream can be whipped an hour ahead. SERVING: Serve warm or at room temperature with a big dollop of whipped cream on each slice.

Nutritional Information:

987 Calories (kcal); 48g Total Fat; (44% calories from fat); 9g Protein; 129g Carbohydrate; 59mg Cholesterol; 155mg Sodium