COCOA MOCK MINCE PIE
Makes 1 9-inch pie
Mince pies are a long-standing Christmas tradition, but of course
the standard versions use mincemeat or suet.
½ cup water
1/4 cup dry, unsweetened cocoa
1 teaspoon instant coffee
1/4 cup light brown sugar
2 tablespoons molasses
½ cup currents
½ cup golden raisins
2 medium Granny Smith apples, peeled, cored, and finely chopped
4/3 cup fine fresh bread crumbs
1/4 cup finely chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon allspice
1/4 teaspoon each: ground ginger and nutmeg
1 recipe basic pastry crust
1 tablespoon margarine
1/4 cup fine fresh bread crumbs
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Combine the first 5 ingredients in a large saucepan. Bring to a
simmer and stir until smoothly dissolved and combined. Add the
currants, raisins, and apples and simmer over low heat, covered, for
10 minutes. Remove from the heat.
- In a mixing bowl, combine the bread crumbs, nuts, vanilla, and
spices. Pour in the mixture from the saucepan and stir until
thoroughly combined. Pour into the pastry crust.
- Melt the margarine in the same saucepan used previously. Remove
from the heat and stir in the bread crumbs, sugar, and
cinnamon. Sprinkle over the top of the pie. Bake for 35 minutes,
or until the crust is golden.
- Let cool and serve just warm or at room temperature.
Your question and comments are welcome