• 3 pounds baking apples (such as Jonathan or McIntosh) - peeled, cored, and chopped
• 1 cup dried cranberries
• 1 cup golden raisins
• 1/2 cup chopped pecans
• 1/2 cup (packed) dark brown sugar
• 6 T. brandy
• 1/4 cup butter
• 1/4 cup apple cider or apple juice
• 1/4 cup molasses or heavy table syrup
• 2 T. lemon juice
• 2 tsp. grated lemon peel
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• pie dough for a 9" double crust pie

Preparation -
Combine all ingredients except pie dough in a large heavy saucepan. Cook over low heat until apples are tender and the mixture is thickened, stirring occasionally (about 45 to 50 minutes.) Cool mixture completely before placing in pie shell. This mincemeat mixture can also be prepared up to a week ahead of time and stored, covered, in the refrigerator. Position oven rack near the bottom of oven; Preheat oven to 400°. Fill an unbaked pie crust in a deep dish 9" pie pan with mincemeat mixture . Add a top crust; flute edges of top and bottom crust together. Place a few slits in top crust. Bake at 400° for about 45 minutes or until crust is golden brown and filling is thick and bubbly. Minced pie is usually served warm. If pie is being made a day before it will be served, cool it completely on a wire rack; cover and store in a cool place, then reheat before serving.