Bring first group of ingredients in kettle to a boil, reduce heat and simmer gently until apples are soft, about 20 minutes. Stir in spices and nuts and cook 5 minutes more. Keep in a covered jar in refrigerator until ready to use. Makes 1 quart. To Make Pie: Line a 9" pie plate with the bottom crust, fill with mince mixture, top with crust, seal edges by crimping together, slash top in 6 places. Brush a little soy milk onto the crust. Bake at 375F about 1 hour until nicely browned. If pie begins to brown too soon, lay a piece of foil lightly over the top. "My grandmother was famous for her mincemeat pies, which she made for the winter holidays using minced boiled beef. This pie is thick and rich in flavor, reminiscent of my Grandmother's pies, but in a much healthier recipe. The filling can be made a week ahead and refrigerated." Per Serving: Calories: 281, Protein: 7gm, Carbohydrates: 46gm, Fat:10gm From The Tvp Cookbook, Dorothy Bates, Isbn:0-913990-79-5

Typed for MealMaster on 5/7/93 by Susan Grabowski Prodigy: TRGS55A Internet: susan. Grabowski@bnb. Com Fido: 1:107/928