This delicious pie is never missing from the Davis-Bassetti family’s holiday table. Skeptics should note that modern “mincemeat” contains no meat or suet – just a delightful mixture of apples, dried fruit and nuts lightly spiced and gently doused with spirits. If you need a refresher on making a lattice crust, check out Grand Central’s video.
Makes 1 pie, serves 6 to 8
1 package Grand Central U-bake Pie Dough, thawed according to package directions
3 tablespoons unsalted butter
1 pound (about 2 large) apples, peeled, cored and diced into 1?2-inch cubes
3/4 cup currants
3/4 cup golden raisins
1/2 cup walnuts, lightly toasted and coarsely chopped
1/4 cup packed light brown sugar1/4 cup brandy
1/2 cup apple cider
2 tablespoons molasses
1 tablespoon fresh lemon juice
1 teaspoon finely chopped lemon zest
1 teaspoon pumpkin pie spice (see note)
1/8 teaspoon salt
Prepare the filling
Melt the butter in a large, heavy saucepan over medium heat. Add the remaining ingredients, stirring well to combine and evenly distribute the liquids and spices. Bring the mixture to a boil, then turn down the heat to low, cover and simmer until the apples are soft, about 20 minutes. Let the mixture cool before pureeing half of it in a food processor or blender. Add the pureed portion back to the chunky mixture and chill completely before filling the pie.
Form and bake the pie
Preheat the oven to 375°F. Place a single rolled-out crust in an 8 – or 9-inch pie pan, or remove a pre-made pie shell from the refrigerator. Pour filling in pie shell and top with a lattice crust. Bake pie for 30 minutes, then rotate the pan and lower the oven temperature to 350° F. Bake for 30 minutes more, until the crust is a rich golden brown and the filling is bubbling. Cool completely before serving.
Note: To make pumpkin pie spice, combine 2 Tbsp. cinnamon, 1 Tbsp. ground ginger, 1/2 Tbsp. ground nutmeg, 1/2 Tbsp, ground cloves, and 1/2 Tbsp. ground allspice. Keep in a tightly sealed container for up to 3 months.