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Ingredients for 1  8"pie:

1/2 cup chopped walnuts

zest of 1 lemon

1/2 cup brown sugar

3 Granny Smith apples, quartered, cored and chopped

1/4 cup molasses

1/2 cup apple juice frozen concentrate

1/3 cup crystallized ginger, minced

1/2 cup dried cranberries or cherries

1/2 cup raisins

1 cinnamon stick

3 tablespoons unsalted butter

3 tablespoons Calvados

1/8 teaspoon freshly ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground coriander

1/8 teaspoon salt


Toast the walnuts in a 350 oven for 5 minutes.  Let cool on a bake sheet.

Pulverize the zest in the brown sugar and combine with the apple pieces, molasses, apple concentrate, cranberries, raisins, ginger and cinnamon stick in a heavy saucepan.  Bring liquids to a simmer, cover and cook over low heat for 10 minutes.

Uncover and cook over medium heat until most of the liquid is concentrated.  Stir in the butter and Calvados, cooking and stirring for 3-5 minutes until juices become concentrated again.

Off the heat, stir in the spices and salt, then let the mincemeat cool to room temperature before removing cinnamon stick.


Ingredients for 1  8" pie:

2 cups unbleached flour

1/4 teaspoon salt

2 tablespoons sugar

1/3 cup shortening

1/3 cup cold, unsalted butter, cut up in small pieces

4 tablespoons cold water


Mix flour with salt.  Work the cold butter into the flour until the mixture is mealy.  Blend in the shortening, sprinkle on water and mix until the loose pieces come together into a rough ball of dough.  Use a smearing movement to redistribute unmixed fats.  Coat lightly with flour and refrigerate for 30 minutes.




1 recipe Homemade Pie Crust

1 recipe Apple Mincemeat


Preheat the oven to 425 degrees.

Divide the dough in half and roll out one piece between sheets of wax paper into a circle wide enough to cover the bottom and sides of the pie plate.  Peel off the wax paper and reverse the dough into the plate.  Repeat with the remaining half.  Fill the pie shell with the mincemeat and cover with the second dough circle. Crimp the edges of the dough and cut vents in the top.

Bake for 15 minutes at 425.  Turn the heat down to 375 degrees and bake another 30 minutes.  Cool on a rack and serve warm or at room temperature.