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Apple Mincemeat Pie Recipe

1 recipe double-crust pie dough
4 large baking apples (such as Pippin or Granny Smith), peeled, cored and sliced
1/2 C. packed light or dark brown sugar
1/2 C. golden raisins
1/2 C. dried currants
1/2 C. dried cranberries
1/4 C. unsulfured molasses
1/4 C. dark rum
1 T. all-purpose flour
Grated zest of 1 large orange
Grated zest of 1 large lemon
1/4 t. ground allspice
1/4 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. freshly grated nutmeg

Make the pie dough and divide it into 2 discs, one slightly larger than the other. Wrap and refrigerate while making the mincemeat.

In a food processor fitted with the metal blade, pulse the apples with all of the remaining ingredients until coarsely chopped and blended together, 8 to 10 pulses.

On a lightly floured work surface, roll out the larger disc of dough into a 12-inch round. Fit the dough onto a 9-inch pie pan, letting the dough hang over the edge. Trim the dough to a 1-inch overhang. Spread the mincemeat in the shell.

Roll out the remaining dough into a -inch-thick round about 10 inches in diameter. Cut out 20 1/2-inch-wide strips and arrange the strips in a lattice pattern on the mincemeat. Fold the overhanging dough over to enclose the strips, and flute. Refrigerate for 15 minutes.

Meanwhile, position a rack in the bottom third of the oven and preheat to 375 F. Bake the pie for 15 minutes. Reduce the oven temperature to 350 F. and continue baking until the top is golden and the filling is bubbling, 50 minutes to 1 hour.

Transfer to a wire cooling rack. Let stand until warm, or cool completely. (The pie can be made, covered and refrigerated for up to 2 days. Reheat before serving, if possible.) Serve warm or at room temperature.

Makes one 9-inch pie (enough for 8 servings)
 This recipe comes from Berkeley resident Carolyn Beth Weil. It appears in "The Baker's Dozen Cookbook."


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