Moc Mince Meat Pie alla giovanna
| 1 ½ cups | seedless raisins |
| 4 | medium size tart apples |
| Cut into small pieces/diced (squeeze a little lemon so not to brown) | |
| 10-15 | dried apricots |
| Cut into small pieces w/scissors | |
| 1/2+/- | walnuts* |
| *Optional… coarsely broken | |
| 1 | large orange (rind & juice) |
| Grate the rind & add the juice | |
| ½ cup | cider |
| Martinelli’s sparkling apple cider or other juice | |
| ¾ cups | sugar |
| brown sugar works well | |
| ½ tsp. | cinnamon |
| ½ tsp. | cloves |
| ~1 tsp. | fresh grated nutmeg |
| 2-3 tbls. | finely crushed soda crackers |
| I use cracker meal (hard to find though) | |
| 2-3 tbls. | tapioca |
| Use instant tapioca or small pearl tapioca | |
| 2-3 tbls. + | brandy** |
| *************************************************** |
Make up your favorite 2 crust pie crust, or buy the ready made refrigerated pie crust. Keep in frig till needed.
Preheat oven to 450
Put the first 6 ingredients into a sauce pan, cover and simmer over med heat until apples are soft. Stir now and then and add a little more cider if needed to prevent scorching.
Remove from heat.
Stir in the next 6 ingredients till well blended.
Line pie pan w/one pie crust; add the filling, Plus, drizzle brandy on top.
Do a lattice crust on top… lightly brush a little milk and sprinkle a little coarse sugar on top.
Bake @ 450 for 10 minutes, then reduce heat to 350 and bake ~20 – 25 minutes longer.
**Note: If you care to make the filling a few days ahead, don’t add the brandy till you are ready to make the pie.
It’s autumn .… need to start thinking “turkey”!
