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MAKES 1 (9-INCH) PIE or 9 (2½-INCH) PIES

Pastry

7/8 cup all purpose-flour

¼ cup ground almonds

Grated zest of 1 orange

¼ cup sugar

10 tablespoons cold unsalted butter, cut into small cubes

2 to 3 teaspoons ice water

1 egg yolk

Mincemeat filling (yields about 5 pounds)

1 pound apples, cored and chopped into small dice (don't peel)

1 cup shredded beef suet (optional)

2½ cups golden raisins

1 cup currants

1 cup whole mixed candied peel, finely chopped

1½ cups dark brown sugar

Grated zest and juice of two oranges

Grated zest and juice of two lemons

¼ cup sliced almonds

4 teaspoons allspice

1/2 teaspoon cinnamon

¼ teaspoon nutmeg

6 tablespoons brandy

For pastry: Put flour, almonds, orange zest and sugar in a bowl. Add cold butter cubes. With a pastry cutter or your fingers, gently mix butter and flour together until crumbly. Add ice water and egg yolk and toss through until dough forms. Gather dough into ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

For mincemeat filling: Put all ingredients except brandy in a large ovenproof bowl and mix thoroughly. Place a clean cloth over the top and put in a cool place for 12 hours, to let the flavors develop.

Preheat oven to 225 degrees. Cover bowl with foil and bake for 3 hours.

Remove from oven and allow to cool, stirring from time to time. If you're using the beef suet, the mincemeat will have a lot of fat on top - this is normal. When mincemeat is cold, stir in brandy. (Mincemeat can be stored in sterilized jars in a cool dark place for up to a year.)

Preheat oven to 350 degrees. Cut dough into two portions and roll out each to fit a 9-inch pie dish. If making individual pies, roll out thinly and use 3-inch round cutter to stamp out 18 circles.

Butter and flour pie dish or individual tart molds and line bottom with dough.

Spoon 2½ cups of cold mincemeat into pie shell, or 1 to 2 teaspoons of filling per pie if doing individual pies (you will have leftover mincemeat).

Brush edge of crust with egg white. Place second crust on top and squeeze edges gently to seal. Make slits with knife in top crust. Brush top with egg white and sprinkle over a little white sugar.

Bake until golden brown, 40 to 45 minutes (16 to 18 minutes for individual pies).

Adapted from Mark Payne, Ritz-Carlton Chicago

Nutrition facts per serving: 1,862 calories, 22 g fat, 9 g saturated fat, 52 mg cholesterol, 405 g carbohydrates, 14 g protein, 66 mg sodium, 24 g fiber