*  Exported from  MasterCook  *

                           Lucy's Mincemeat Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Christmas                        Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----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      tbsp          Ground Cinnamon
   2      tsp           Salt
   1      tsp           Ground Cloves
     1/2  tsp           Ground Allspice
     1/2  tsp           Ground Ginger
     1/2  tsp           Ground Mace
     1/2  tsp           Grated Nutmeg
     1/2  tsp           Pepper
                        -----Hot Water Double Piecrust-----
   1      C             Solid Vegetable Shortening
     1/3  C             Hot Water
   1      tbsp          Milk
   2 1/2  C             Flour
     1/2  tsp           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.

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