Mincemeat pie with whiskey butter

Disclaimer: I am not responsible for anyone who gets drunk off of this pie or while making this pie.

Seriously though, you need whiskey in your house and the aromas are so strong while baking and mixing this delicious goodness, it will knock you on your rump.
Also, I do not like raisins. I feel like they are failed grapes, so...if you are like me and cannot stand raisins, then this pie if NOT for you.


You can buy a pre-made pie crust from the store if you would like, but if not, here is what you need for the crust:   

• 1 1/2 tbsp sugar
• 2 3/4 cup flour
•  6 tbsp unsalted butter
• 1/4 cup vegetable shortening (Crisco is the way to go)
• dash of salt
• 1 egg

Pie Filling:

• 1/2 cup raisins
• 1/2 cup golden raisings
• 1 large apple (Granny Smith's are usually used but I prefer a red apple)
• 2 cups seedless grapes
• 1/2 cup slivered almonds
• 3 tbsp whiskey
• 1 lemon
•  1/2 cup packed brown sugar
•  1/2 tsp allspice and cinnamon

Whiskey Butter..yum:

• 1 stick unsalted butter
• 1/4 cup whiskey
• 1/2 cup sugar

Let's get started with your crust:

This dough needs to stay as cold as possible. Make sure you do not skip the chilling. 

1. Combine flour, sugar and salt into a medium bowl. Slicing the fats (butter and Crisco) into your flour mixture, begin cutting it into the flour. Make sure you limit how much you handle your butter and Crisco, you want to keep your dough cold.
2. Quickly, with your hands, crumble the butter and Crisco into your flour, creating a very course crumbly mixture. 
3. Slowly begin to add 1 tbsp of water at a time, stirring enough for the flour to stick. DO NOT add too much water. 4-6 tbsp will suffice. 
4. Once your dough forms, shaped into a ball and wrap in plastic wrap tightly. Chill it for 30 minutes at least. 

• This dough can hold for up to 3-4 days in the fridge.

Moving on:

1.  While your dough is chilling,  you can begin on your pie filling.
2. Peel and dice your apple and add to a medium mixing bowl.
3. Zest your lemon into your bowl of apples, then squeeze the lemon juice in the same bowl. 
4. Roughly cut your grapes (they should at least be cut once) and add to bowl.
5. Add in your almonds, spices, raisins, sugar, and whiskey to your bowl as well.
6. Let these ingredients get drunk and have their own little party for about 30 minutes, stirring every ten.

Once your dough has chilled: 

1.  Once your dough has finished chilling, fold out onto a floured surface. 
2. Be sure to separate your dough. You will need 2/3 for the pie crust and 1/3 for the lattice.
3. Roll the 2/3 dough into a flat circle and lay into a greased pie pan. Make sure your press your dough against the sides of the pie tin. 
4. Be sure to trim your dough off the pie tin. 
5. Roll out the remaining pie dough and cut into strips. This is where you need to eyeball it as see how wide or thin they need to be. 
6. Spoon in your mincemeat filling
7. Carefully weave your lattice on to your pie. Use water if you need to 'glue' your dough strips on to your pie. No worries if it doesn't look perfect, cause it will taste amazing. 
8. Put your pie tin into your fridge and let cool for 15 minutes while preheating your over to 350 degrees and working on your.....

Whiskey Butter:

1. In a blender, cream your butter until soft. 
2. Add in your sugar and cream for 5 minutes.
3. Slowly add the whiskey in, 1 tbsp at a time. 
4. Put your whiskey butter in the fridge to let it harden again.

 Now that we are done with the butter, back to the pie:

1. Lightly beat an egg and brush your lattice.
2. Place your filled pie tin on to a baking sheet and bake for 45 minutes at 350 degrees. 
3. Once baking is finished and pie is still warm, serve with whiskey butter as your would whipped cream.