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Mock Mincemeat Pie

1 1/2 cups seedless or seeded raisins
1/3 cup dry sherry or brandy or rum
3 cups finely chopped apple
1/2 medium-size orange ground with peel
1/4 cup lemon juice
1 1/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon ginger
Pastry for two double-crust 8-inch pies or one double-crust 10-inch pie
1/2 cup melted butter

Put the raisins in a mixing bowl and add the sherry or brandy,
letting the fruit soak up the liquor while you prepare the crust
and peel the apples. Add all the ingredients for the filling. If
using two pie pans, line with pastry, trim, and moisten the edges.
Divide the filling into the pans and pour half the butter in each.
Top with pastry, trim, crimp the edges, and cut slits in the top
of the crust to allow steam to escape. If using one large pie pan,
it should be about 2 inches deep. Bake at 450 degrees 15 minutes.
Reduce the heat to 350 degrees and bake 8- inch pies about 25
minutes longer and 10-inch pies about 35 minutes. Serve warm in
small pieces with a sauce flavored with brandy, rum, sherry, or

Note: This pie may also be made with a lattice crust.


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