This is the recipe that I take to pot lucks--there is always at least one vegetarian in each group. I think I prefer the taste of this one more than some that have suet in them.
Meatless Mince Pie
4 med. apples
1/2 cup raisins
1/3 cup apple juice
1 orange
3/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. brandy or brandy extract, optional
1/2 cup chopped walnuts, optional
dough for 10? Pie
Peel, core and dice apples, chop raisins, and mix both with apple juice. Wash the orange and grate the zest; squeeze the juice. Add zest and juice to the apple mixture and simmer together in a covered pan until the apples are very soft. Stir in sugar, cinnamon, cloves, nutmeg and the brandy extract if using. This mixture can be prepared ahead and refrigerated.
Preheat the oven to 450 degrees F.
Line a 9” pie pan with the pastry. Cut off excess; roll out and cut for lattice top.
Reheat the filling if it has been refrigerated. Stir in the walnuts, if using. Pour it hot into the shell. Cover with lattice and bake for 30 minutes.
Makes one 9” pie.
Meatless Mince Pie
4 med. apples
1/2 cup raisins
1/3 cup apple juice
1 orange
3/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. brandy or brandy extract, optional
1/2 cup chopped walnuts, optional
dough for 10? Pie
Peel, core and dice apples, chop raisins, and mix both with apple juice. Wash the orange and grate the zest; squeeze the juice. Add zest and juice to the apple mixture and simmer together in a covered pan until the apples are very soft. Stir in sugar, cinnamon, cloves, nutmeg and the brandy extract if using. This mixture can be prepared ahead and refrigerated.
Preheat the oven to 450 degrees F.
Line a 9” pie pan with the pastry. Cut off excess; roll out and cut for lattice top.
Reheat the filling if it has been refrigerated. Stir in the walnuts, if using. Pour it hot into the shell. Cover with lattice and bake for 30 minutes.
Makes one 9” pie.