FILLING
8 c Green Tomatoes — chopped
8 c Green Apples — chopped
1 c Golden Raisins
1 c Black Raisins
1 c Mixed Dates, Prunes & Figs
Chopped
1 Orange, Chopped Fruit And
Rind
2 1/2 c Brown Sugar
1/2 c Molasses
1/2 c Dark Corn Syrup
1 c Cider Vinegar
1 tb Ground Cinnamon
2 ts Salt
1 ts Ground Cloves
1/2 ts Ground Allspice
1/2 ts Ground Ginger
1/2 ts Ground Mace
1/2 ts Grated Nutmeg
1/2 ts Pepper
———————-HOT WATER DOUBLE PIECRUST———————-
1 c Solid Vegetable Shortening
1/3 c Hot Water
1 tb Milk
2 1/2 c Flour
1/2 ts Salt
For the mincemeat: Combine all ingredients in a large saucepan. Bring
to a boil, then lower heat, and simmer for 2 hours, stirring
frequently. Use 1/4 of the mixture for your pie and process the rest
for 20 mins to keep for later use.
For the crust: Preheat oven to 350 F. Put shortening in a bowl, pour
hot water over it, and stir, adding milk until the mixture is thick
and creamy. Sift the flour and salt together and beat into the
shortening mixture until a dough is formed. Pat into 2 balls. On a
floured board with a floured rolling pin, roll out 1 of them and
place in the bottom of a 9-inch pie pan. Put in mincemeat filling,
and cover with rolled-out 2nd ball of dough. Flute the edges and cut
slits in the top. Bake for 50 mins or until crust is golden.
Yield: 1 9-inch pie, plus extra mincemeat for canning.
Yields
1 servings
