1 1/4 pounds of beef round or leftover roast
1/4 pound suet
1 1/2 pounds apples
1 cup raisins or currants
1/2 cup white sugar
1/2 cup brown sugar
1/8 teaspoon pepper
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon clove
2 teaspoons nutmeg
1/4 cup brandy
2 cups cider or apple juice
Double recipe for Pie Crust
1 tablespoon butter (optional)
If uncooked meat is used, simmer beef 2-3 hours or until very tender, adding suet for last 1/2 hour of cooking.
When cooked, chop beef and suet very fine, into about 1/4-inch pieces.
Pare, core, and chop apples to make 3 cups.
Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy and cider or apple juice.
Prepare pie crust.
Line pie plates with pastry, fill each with half of meat mixture. Cover with top crusts, seal edges, slit holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust.
Bake 3/4 hour in 400°-425° oven.
Yield: Two 9-inch pies
Recipe by Denise Warren, FarmandFableMusings.Blogspot.com