For mincemeat:

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


Make mincemeat:

In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and

sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups

water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is

tender (mixture will be very thick). In a small bowl stir together cornstarch and

2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit

mixture and simmer, stirring frequently, 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



Preheat oven to 375F.


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.


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.


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.


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.