1	pkg. or jar	mincemeat (9 oz.)
1½	cups	cold water
2/3	cup	minced tart apples, peeled and cored (Granny Smith)
2	tbsp.	large raisins or sultanas (golden raisins)
1/16	tsp.	salt (pinch)
4	tbsp.	sugar
		pastry for 2 crust pie
4	tbsp.	brandy or good cognac (optional)
		dorure (egg wash)

Preheat oven to 450°F.

Line a pie plate with pastry leaving a half inch crust around the rim of the plate. In a mixing bowl, break up the mincemeat into small pieces. Place in a saucepan with the cold water. Cook while stirring until the lumps are broken up. Add the apples. Boil hard for 1 minute; add the raisins, salt and sugar. Pour into a pastry lined pie shell. Sprinkle with the brandy or cognac. Moisten the edge with water and cover with the upper crust. Make several steal holes with a knife or a single hole in the center with a 1" round or decorative pastry cutter to allow steam to escape. press the edge of the upper and lower crusts together and flute as you prefer. If you make a single hole in the center of the pie, make a decorative ring of pastry with the same size hole in the center and attach it to the pie with a water seal. Place the ring exactly around the hole in the upper crust. This strengthens the crust and prevents it from getting soggy from the mincemeat.

Bake for 10 minutes in a very hot oven and reduce the temperature to 375°F, cooking until the crust is golden brown, about 30 to 40 minutes more. Serve with Rum Raisin Ice Cream.