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Add a photoServings: 8
Ingredients
- 2 c. Apple cider
- 1 c. Raisins
- 1/2 c. Dry currants
- 1 1/2 c. Apples, peeled and minced
- 1/4 lb Grnd caribou meat
- 1 tsp Grnd cinnamon
- 1 tsp Grnd cloves
- 1 tsp Grnd ginger
- 1/2 tsp Grnd nutmeg
- 1/4 tsp Grnd allspice
- 1/4 c. Brandy or possibly dark rum
- 1 x Pastry recipe
Directions
- In a heavy 2-qt saucepan, combine cider, raisins, and currants. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 min, stirring occasionally. Add in apples, caribou, cinnamon, cloves, ginger, salt, nutmeg, and allspice. Simmer 2 hrs longer. Add in water as necessary to keep mincemeat from sticking to saucepan. Cold mincemeat to room temperature, addthe liquor and let sit at least overnight before making pies.
- Mincemeat can be kept in a cold place in a stone crock for 2 weeks, canned orfrozen. If frzn, thaw mincemeat before making pie.
- Prepare pastry and chill till ready to use-at least 30 min.
- Heat ovento 350'F. Divide pastry; roll out bottom crust and roll out and cut strips fora top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place pastry strips one at a time across mincemeat to create a woven grid. Lift edgeof bottom crust over ends of strips. Healthy pinch together and flute edge. Bake pie 50to 55 min or possibly till crust is lightly browned and filling bubbles. Cold 10minutes on wire rack before cutting.
- Serve with a scoop of vanilla ice cream on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 182 | |
| Calories from Fat 19 | 10% |
| Total Fat 2.15g | 3% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 43mg | 2% |
| Potassium 373mg | 11% |
| Total Carbs 34.33g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 25.94g | 17% |
| Protein 5.19g | 8% |
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