200g packet of mixed peel (orange and lemon)
2 cooking apples, peeled, cored, chopped.
1 2/3 cup raisins
1/2 cup currants
1/2 cup sultanas
1/2 cup brown sugar
1/2 cup white sugar
125g suet, finely chopped
1/4 cup brandy and 1/4 cup rum
1 tbsp almond flavouring
1/2 cup slivered almonds
1 tbsp cinnamon
1/2 tsp mixed spice [ all spice, ginger and nutmeg]
1 ½ cup (8oz) flour
¼ tsp salt
115g (4oz) of cold butter
Mix together the mince mixture in a glass bowl, cover and let sit on the counter overnight. Give a good stir the next morning, recover and place in the fridge for several weeks, stirring once a week.
Sift together flour and salt, before cutting cold butter into the flour.
Mix the flour and butter together until it resembles breadcrumbs.
Add cold water, drop by drop, and mix until a dry dough is formed.
If you make it too wet, add more flour.
Roll out the dough thinly and use to line pie shells.
Leave ¼ of the dough to roll out and cut out circles as pie covers.
Spoon in mince mixture, do not overfill.
Lay pie cover over and pinch edges.
Using a skewer, punch 3 or 4 holes into the top to let steam escape.
Whisk some egg white and water together, then brush on the top of the pastry, before sprinkling with white sugar.
Bake at 150C or 300F for 30 minutes or until pastry is golden.