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Non-traditional Mincemeat Pie

Yields8 ServingsPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

 1 cup Raisins
 1 cup Dried currants
 1 cup Dried cranberries
 1 cup Dried apricots
  cup Dried cherries / mixed berries
 2 cups Granny Smith Apples, peeled, chopped, and soaked in a sweet balsamic vinegar overnight
 1 Orange, grated for zest and juiced
 1 Lemon, grated for zest and juiced
 1 tbsp Fresh ginger, grated
 3 cups Strong Chai or cinnamon tea (unsweetened)
 Ground allspice, cloves, cinnamon, and nutmeg to taste - go easy on the cloves as it's easy to numb your mouth with too much!
  cup Packed brown sugar
 ½ cup Molasses
 1 dash Maple Syrup
 1 dash Brandy

Chop all of the fruit above in a food processor or by hand until quite fine (but still chunky). Add all other ingredients and chopped fruit to a large pot and boil until thick and syrupy, at least 30 minutes, and up to several hours covered on very low. Use your favorite pie crust recipe (mine is here: although I add more like 2 tb of turbinado (or raw) sugar to the dough right at the end so that it's sandy-feeling.

Roll out dough to form a bottom crust. Reserve the extra for the top lattice or plain crust. Use a leaf cookie cutter to be extra fancy. Pour in filling, and top with a vented whole crust, lattice, or designs of your choice. Bake at 350 for 45-55 min.

This pie is extremely rich and dense!

Nutrition Facts

Serving Size 1 slice

Servings 0