Old-fashioned mince pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | TVP granules |
| 1 | cup | Hot water |
| 4 | cups | Tart apples, peeled & diced |
| 1 | cup | Raisins *>OR<* currants |
| ½ | cup | Apple cider |
| ½ | cup | Brown sugar (reduce if need) |
| 1 | Orange,grated rind & juice | |
| 1 | Lemon,grated rind and juice | |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Mace |
| ½ | teaspoon | Allspice |
| ½ | cup | Chopped walnuts (optional) |
| 1 | Double crust for 9\" pie | |
Directions
PLACE IN LARGE KETTLE
STIR IN
HAVE READY
Bring first group of ingredients in kettle to a boil, reduce heat and simmer gently until apples are soft, about 20 minutes. Stir in spices and nuts and cook 5 minutes more. Keep in a covered jar in refrigerator until ready to use. Makes 1 quart. TO MAKE PIE: Line a 9" pie plate with the bottom crust, fill with mince mixture, top with crust, seal edges by crimping together, slash top in 6 places. Brush a little soy milk onto the crust. Bake at 375F about 1 hour until nicely browned. If pie begins to brown too soon, lay a piece of foil lightly over the top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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