I think that's what the array of spices is in the mix for: to keep the suet, in particular, palatable. The fat that is the suet, of course, also helps seal the rest of the pie's contents away from the atmosphere and its attendant microbes, which prosper best with water, not lipids.
Fruit'n'meaty things are something I've gotten quite a taste for since picking up medievalism as a hobby. I even like prunes in my cock-a-leekie, a feature that was regarded as oldfashioned even in the eighteenth century.
The great bastion of fruit and meat living together is Scandinavia. They do not live entirely on Swedish meatballs up there, ya know.
But come to think of it, if you wanted to try it, you
could. Yipes. I mean, should a guy make himself that sick of Swedish meatballs??