- 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