INGREDIENTS:

One 9" unbaked pie crust.

MINCEMEAT FILLING:

3 cups (about 4 medium) apples
1 cup raisins
1 orange
1/4 cup currants (or raisins)
1/2 cup apple juice concentrate
1/2 cup white grape juice concentrate
1/2 tsp. cinnamon
1/4 tsp. cloves
1 teaspoon vanilla extract

Pare and dice 3 cups apples into a saucepan. Add raisins, currants, and apple juice concentrate. Wash the orange thoroughly, and finely grate the peel into the apple mixture. Squeeze juice from half the orange (about 1/4 to 1/3 cup) into saucepan. Stir the mixture, and simmer covered until the apples become soft.

Meanwhile, preheat oven to 450°. When ready, add white grape juice concentrate, cinnamon, cloves, and vanilla extract.

Either bake the pie now, or refrigerate the filling for up to 3 days, and then heat the filling before pouring it into a pie shell to bake. Bake at 450° for 25-30 minutes.

Cool to warm (not hot) before serving.

*NOTE*: This pie is largely various fruit sweeteners, so servings should be small. Diabetics and hypoglycemics may find it is too much sweetness for their body chemistry.