By THOUSIF INC
Level: Intermediate Total: 1 hr 45 min Prep: 45 min Cook: 1 hr Yield: 12 to 14 servings
Ingredient:
1
1 1/4 pounds beef round or leftover roast
Ingredient:
2
1/4 pound suet
Ingredient:
3
1 1/2 pounds apples
Ingredient:
4
1 cup raisins or currants
Ingredient:
5
1/2 cup white sugar
Ingredient:
6
1/2 cup brown sugar
Ingredient:
7
1/8 teaspoon black pepper
Ingredient:
8
1/2 teaspoon salt
Ingredient:
9
2 teaspoons ground cinnamon
Ingredient:
10
1 teaspoon ground clove
Ingredient:
11
2 teaspoons ground nutmeg
Ingredient:
12
1/4 cup brandy
Ingredient:
13
2 cups cider or apple juice
Ingredient:
14
1 tablespoon butter
Direction:
1
If uncooked meat is used, simmer beef for 2 to 3 hours or until very tender, adding suet for the last 1/2 hour of cooking.
Direction:
2
When cooked, chop beef and suet very fine, into about 1/4-inch pieces. Pare, core, and chop apples to make 3 cups.
Direction:
3
Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice.
Direction:
4
Prepare the pie crust.
Direction:
5
preheat oven to 400 degrees F.
Direction:
6
Roll out pie crust dough and line pie plates with pastry; fill each with half of the meat mixture.
Direction:
7
Cover with top crusts, seal edges and slit two holes on top for steam to escape.
Direction:
8
If desired, spread a thick layer of butter on the pastry for a flaky upper crust. Bake until apples are cooked, and meat is heated for about 1 hour.
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