4 medium Fuji or Gala apples, cored, peeled, and thinly sliced
3/4 cup golden raisins
1-1/2 cup unsweetened apple juice
1/2 stick unsalted butter
1/2 cup dark brown sugar, lightly packed
1 tablespoon apple pie spice
1 unbaked 9-inch Pillsbury pastry pie dough (2 crusts)
2 boxes (9-ounce size) Borden’s None-Such
First, preheat the oven to 400 degrees.
In a small bowl, combine the apples and raisins in the apple juice.
In a large pan, melt the butter, stir in and melt the brown sugar, and add in the apple juice, apples, raisins and apple pie spice. Now mix everything together well over a medium heat and cook for approximately 10 minutes or until the apples are tender and the raisins are soft.
At this point, evenly crumble in the mincemeat, mix it well with the other ingredients,and simmer everything together until totally blended. Then allow the filling to cool completely.
When you’re ready to bake, place one of the pie crusts into a 9-inch pie pan, form it to fit,trim off the crust right to the edge of the pan, and fill the pan (and crust) evenly with the mincemeat/apple/raisin filling.
All that’s left is to place the top crust on the pie, crimp and flute the edges, cut 4 or 5 vent holes in the top, then brush the top crust with a coating of whipped egg whites to cause the pie to shine and turn golden.
All that’s left is to slide the pie onto the center rack of the oven and bake it 45 to 50 minutes. It’s done when the crust turns a toasty brown.
If you can find Borden’s None-Such Mincemeat only in the 28-ounce Ready To Use bottle, go ahead and use it. Just cut back a little on the apples and raisins.