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ingredients:

your favorite 9" pie crust, unbaked

mincemeat filling:

3 cups (about 4 medium) apples

1 cup raisins

1/4 cup currants (or raisins)

1/2 cup apple juice concentrate

1 orange

1/2 cup white grape juice concentrate

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1 teaspoon vanilla extract

instructions:

Pare and dice 3 cups apples into a saucepan. Add raisins, currants, and apple juice concentrate. Wash the orange thoroughly, and finely grate the peel into the apple mixture. Squeeze juice from half the orange (about 1/4 to 1/3 cup) into saucepan. Stir the mixture, and simmer covered until the apples become soft.

Meanwhile, preheat oven to 450 degrees. When ready, add white grape juice concentrate, cinnamon, cloves, and vanilla extract.

Either bake the pie now, or refrigerate the filling for up to 3 days, and then heat the filling before pouring it into a pie shell to bake. Bake at 450 degrees for 25-30 minutes.

Cool to warm (not hot) before serving.

Note: This pie is largely various fruit sweeteners, so servings should be small. Diabetics and hypoglycemics may find it is too much sweetness for their body chemistry.

© 1995 by Jeanine DuBois

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