In a heavy 2-quart saucepan, combine cider, raisins, and currants. Cover and

heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally. Add apples, caribou, cinnamon, cloves, ginger, salt, nutmeg, and allspice. Simmer 2 hours longer. Add water as necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to room temperature, add

the liquor and let sit at least overnight before making pies.

Mincemeat can be kept in a cool place in a stone crock for 2 weeks, canned or

frozen. If frozen, thaw mincemeat before making pie.

Prepare pastry and refrigerate until ready to use-at least 30 minutes.

Heat oven

to 350'F. Divide pastry; roll out bottom crust and roll out and cut strips for

a top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place pastry strips one at a time across mincemeat to create a woven grid. Lift edge

of bottom crust over ends of strips. Pinch together and flute edge. Bake pie 50

to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10

minutes on wire rack before cutting.

Serve with a scoop of vanilla ice cream on the side.