Non-traditional Mincemeat Pie

1 cup Raisins

1 cup Dried currants

1 cup Dried cranberries

1 cup Dried apricots

⅔ 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!

⅔ 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: http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ 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!

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Non-traditional Mincemeat Pie