Caribou mincemeat pie

1. In a heavy 2-quart saucepan, combine cider, raisins, and currants.
2. Cover andheat to boiling over high heat.
3. Reducei heat to low and simmer 30 minutes,stirring occasionally.
4. Add apples, caribou, cinnamon, cloves, ginger, salt,nutmeg, and allspice.
5. Simmeri 2 hours longer.
6. Add water as necessary to keepmincemeat from sticking to saucepan.
7. Cool mincemeat to room temperature, addthe liquor and let sit at least overnight before making pies.
8. mincemeat can be kept in a cool place in a stone crock for 2 weeks, canned orfrozen.
9. If frozen, thaw mincemeat before making pie. prepare pastry and refrigerate until ready to use-at least 30 minutes.
10. Heat ovento 350°F.
11. Divide pastry; roll out bottom crust and roll out and cut strips fora top lattice.
12. Carefully spoon mincemeat into crust-lined pie plate.
13. Placepastry strips one at a time across mincemeat to create a woven grid.
14. Lift edgeof bottom crust over ends of strips.
15. Pinchi together and flute edge.
16. Bakei pie 50to 55 minutes or until crust is lightly browned and filling bubbles.
17. Cool 10minutes on wire rack before cutting.
18. serve with a scoop of vanilla ice cream on the side.