This updated version of minced pie has the apples plus lots of dried fruit and spices of the traditional version, but without the meat.

• 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 dark brown sugar, firmly packed
• 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 the pie dough) in a large heavy saucepan. Cook over low heat for about 45 to 50 minutes, or until the apples are tender and the mixture is thickened, stirring occasionally. Cool the mixture completely before placing it in the pie shell. This mincemeat mixture can also be prepared up to a week ahead of time and stored... covered... in the refrigerator. Position the oven rack near the bottom of oven. Preheat oven to 400°. Fill an unbaked pie crust in a deep dish 9" pie pan with the mincemeat mixture . Add the top crust. Flute the edges to seal the top and bottom crust together. Place a few slits in top crust. Bake at 400° for about 45 minutes or until the crust is golden brown and the filling is thick and bubbly.

Minced pie is usually served warm. If the 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 just before serving.