Modern Mince Pie

The filling, after cooking for 1 1/2 hrs.

Pretty crimping and leaf cut-outs to decorate the pie

Hot out of the oven with a beautiful brown crust

   This amazing pie recipe has been part of our family Thanksgiving feast for 24 years!  For many years I subscribed to Bon Appetit magazine.  I always looked forward to receiving them in the mail, especially the November issues!  This recipe comes from the November 1991 issue.  It sounded wonderful with all the fruits and spices, and so I decided to try it.  Cooking the filling, fills your kitchen with the most wonderfully comforting smell.  It is a smell you wish you could bottle.  It permeates the kitchen, and makes you feel so happy to be in the Thanksgiving/Christmas season.

    The first year I baked this pie my mother fell in love with it, as did I!  And so, it has become part of our tradition.  My mom and I are part of the "leftover pie for breakfast"club.  I always bake plenty of pies, so there will be leftovers, and this one is great the next morning with a hot cup of coffee!

    The filling can be prepared a few days ahead, and kept in the refrigerator. Thanksgiving morning, just roll out your crust and fill.  "Easy As Pie".

As Always, 

ENJOY!

3 1/2 lbs. small pippin apples

(about 7) peeled, cored, chopped

1/2 cup chopped pitted prunes

1/2 cup golden raisins

1/2 cup dried currants

1/2 cup dark brown sugar

1/4 cup molasses

1/4 cup brandy 

1/4 cup orange juice

1/4 cup butter, cut into pieces

2 Tbsps. dark rum

1 Tbsp. grated orange peel

1 tsp. grated lemon peel

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

pinch of salt

2 pie crust disks( for double crust pie)

    Combine first 17 ingredients in heavy large saucepan.  Cook over low heat for 1 1/2 hrs., stirring occasionally. Cool filling completely. Can be made up to 1 week ahead. Cover and refrigerate.

Preheat oven to 400 degrees. Roll out one pie crust disk and line a 9" glass pie pan.  Spoon filling into crust lined pan.  Roll out second disk. Lay over filling, crimp edges, and cut steam vents.  Bake until crust is golden brown and mince bubbles, about 40 minutes.  Cool completely.  Serve with Rum Raisin Ice Cream if desired.