Mock Mincemeat Pie

YIELD: 1 pie




  • TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor.
  • Process or cut in the butter or lard until the fat is in pea-size pieces.
  • If using a food processor, turn the mixture into a large bowl.
  • In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together.
  • Drizzle the liquids over the crumbly mixture.
  • With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary.
  • Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball.
  • Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.
  • TO MAKE THE FILLING: Prepare the pie crust.
  • On a floured surface, roll out half of the pastry to fit a 10-inch pie pan.
  • Line the pan with the pastry.
  • Preheat the oven to 425 F.
  • In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix.
  • In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice.
  • Mix into the apple mixture.
  • Turn the filling into the pastry-lined pan.
  • On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips.
  • Arrange on top of the filling in a lattice fashion.
  • Trim and seal the strips to the bottom crust.
  • In a small bowl, make the glaze by beating the egg and water together.
  • Brush the mixture over the top and edges of the pie.
  • Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown.
  • Serve warm with whipped cream, if desired.
  • The Great Holiday Baking Book.