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spices and cider in a large kettle. Cover and simmer, stirring frequently, for 2 hours. Add cider if needed. Stir in brandy to taste. Pack into sterilized 1-quart jars, seal securely, store in a cool place and allow to mellow at least 1 month before us-1 ing. Makes 5 jars.
To make the pie: Line a 9-inch pie pan with pastry. Spoon in enough mincemeat to fill the pan and cover with remaining pastry, rolled thin. Seal securely and slash top in several places so steam can escape. Bake in a preheated 450 degree oven for 30 minutes. Serve warm. Taken from The American Heritage Cook Book.
For those who enjoy a rich dessert and don’t mind the calories, enjoy pecan pie not just as a dessert but any time. Lillie Mae Johnson has shared her favorite recipe.
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