This is a recipe I found in my grandmothers old Better Homes and Garden cookbook. I'm not a mince pie person, but when I saw this recipe I knew that it was a good one and anyone that likes mince or raisin pie it is a keeper. Be prepared, it is very, very rich and a very small sliver is plenty.
Prepare your favorite pastry of a 2 crust 9 inch pie.
In a bowl, mix together 1 1/3 cups sugar, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/2 tsp ground ginger.
Add 1 1/2 cups finely chopped pared apple, 1 cup raisins, 1/2 cup canned jellied cranberry sauce, broken up, 1/3 c coarsely chopped walnuts, 1 tsp grated orange peel (make sure you use a fresh orange not dried), 1/2 tsp grated lemon peel (fresh like the orange peel) and 1/2 cup lemon juice (fresh not the bottled stuff). Mix well
Line 9 inch pie plate with pastry: fill. Dot with butter. Adjust top crust over filling, tucking edge under rim of bottom crust; seal. Crimp edge. Cut design in top crust for escape of steam.
Bake at 400 for 30 to 35 minutes or till browned. Serve warm. Top with shredded or think slices of Cheddar or sharp cheese if desired.
I made this for Christmas and for those of my family that enjoy mince meat it was a hit. Enjoy.