An updated, lightened-up version of mincemeat pie with no meat, only fruit.
Course
Dessert
Cuisine
American
Prep Time1hour
Cook Time30minutes
Total Time1hour30minutes
Servings1pie
AuthorJeanne Fratello
Ingredients
1cupseedless golden raisins
1cupdried cherries
8 to 10dried figscoarsely chopped
3/4cupbrandy or cognac
4Granny Smith applespeeled, cored, and chopped
½cupsugar
1tbspmolasses
1tsp.ground cinnamon
¼tsp.ground nutmeg
¼tsp.ground cloves
2tbspflour
Pie crust for a double-crust 9” pie
Instructions
Place the raisins, dried cherries, and figs in the brandy or cognac and allow them to soak for at least 30 minutes,
In a large saucepan, combine the brandy/dried fruit mixture with the apples, brown sugar, molasses, and spices. Over low heat, bring the mixture to a slow bubble and let it simmer for 30 minutes. Remove from heat, stir in the flour, and set aside.
Pre-heat the oven to 400 degrees. Fit the bottom crust into a pie pan and poke a few holes in the bottom with a fork. Pour the mince mixture into the bottom pie crust. Place the top crust on the pie and prick holes in the top with a fork. Seal the top and bottom crusts.
Bake at 400 degrees for 30 minutes or until crust is golden brown and pie is bubbly.