Mince Pie

If you love mince pie, make it yourself.  Bottled mincemeat and pre-fab pies don't come close to the warm, succulent flavors of this pie one hour out of the oven.  I taught a non-culinary friend how to make this by describing the steps over the phone.  It turned out to be a big hit at Thanksgiving.  If he could do it, anyone can.  Top it with vanilla whipped cream, or ice cream.

Crust:
   4 cups flour
   1 cup sugar
   2 tsp salt
   6 Tbsp butter
   6 Tbsp shortening (Spectrum is best)
   ice water
   waxed paper

Filling:
   3 cups raisins
   8 apples, cored and chopped into 1/2-inch pieces
   rind from two oranges, grated
   juice of two oranges
   1 cup cider, orange juice, or apricot nectar (or more)
   1 1/2 cups sugar
   4 tsp cinnamon
   2 tsp ground cloves (or substitute cardamom)
   4-5 Tbsp finely crushed soda crackers
   1/4 cup brandy

Stir dry ingredients for pastry.  Cut in butter and shortening.  Sprinkle in ice water little by little while stirring with a fork, until the dough forms a ball.  Divide in half.  Roll out half between two sheets of waxed paper and line a deep-dish pie plate with the dough.  Roll out the other half and use it for the top, once the filling is in.

Put raisins, apples, orange rind, juice and cider into a large saute pan and cook until apples are soft.  Stir in sugar, spices and crackers.  Add a little more cider if the mixture is too dry.  Cook five more minutes,  until fragrant.  Turn off heat and stir in brandy.

Pour the filling into the pie shell.  Lay the second pastry on top, crimping the edges, and cut a few air vents in the pastry.  Brush the top with a little beaten egg, and sprinkle with sugar.

Bake in a preheated 350-degree oven about 45 minutes, or until crust is golden.  Allow to sit one hour before serving.