Method of Preparation

Mix all ingredients for mincemeat together and moisten with the brandy—place in jars and seal—make 1 month ahead at least.

Pastry

Cut butter into small cubes, measure flour, and sift—hull strawberries and whip cream stiffly—preheat oven to 400°F.

Method of Cookery

1. Pastry. Make a well in the sifted flour and place the butter in the well. Add the egg yolk, sugar, salt, and 2 tablespoons of the iced water. Combine all ingredients except the flour with the fingertips, and then work in flour to form a smooth dough, adding iced water as needed. Knead several times and place pastry in the refrigerator for 1 hour.
2. Roll out half the pastry to fit a 10-inch pastry ring standing on a baking sheet. Prick pastry base with a fork and cut a round of greaseproof paper to fit inside pastry case. Now fill with dried peas or rice-prick base again with fork and bake “blind” for 15 minutes. Remove paper and rice and allow pastry case to cool.
3. Fill cooled shell with mincemeat—roll out remaining pastry and place over mincemeat—crimp the edges and glaze with egg yolk. Place in 400°F. oven for 30 minutes or until golden brown.
4. Remove pie from oven—allow to cool. Cover with whipped cream and decorate with strawberries.