Mincemeat Pie

 Pie Crust for 2 pies (double ingredients for 4):

• 6 cups all-purpose flour
• 3 cups plus 2 Tblsp cold butter, cut into bits
• 2 large egg
• 12 tblspn. ice water
• 1/4 tsp salt

Mincemeat Ingredients for 4 to 6 pies:

• 1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches, and figs (about 3/4 pound total)
• 1/2 cup pitted dates
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1/2 cup dried cranberries (about 3 ounces)
• 2 cups plus 2 tablespoons water
• 1 tablespoon cornstarch
• 2 tablespoons brandy
• 2 recipes pastry dough 3/4 cup pecans (about 3 ounces)
• 1/2 tablespoon water
• 1 large egg yolk
• 1 tablespoon sugar

Preparing mincemeat:

• Coarsely chop mixed dried fruit and dates with spices, salt, and sugar.
• Combine dried-fruit mixture, cranberries, and 2 cups water in a heavy saucepand cook at a bare simmer, stirring occasionally for 10 minutes, or until fruit is tender (mixture will be very thick).
• Stir 2 tablespoons water and cornstarch in a small bowl until combined well.
• Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently for 2 minutes.
• Stir in brandy and cool mincemeat.
• Mincemeat may be used immediately but will improve in flavor if kept covered and chilled at least 1 day and up to 1 week.
• Bring mincemeat to room temperature before proceeding.

Method:

1. Preheat oven to 375°F.
2. Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
3. Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
4. In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
5. Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.