My Mom’s green tomato mincemeat pie ruined me for any other kind, even if she omits the meat from the mince. It’s been years since I’ve canned my own (also meatless) so this fall, my only option was pre-made. The Borden None-Such you can find at your grocery store is a decent substitute if you don’t have a mound of green tomatoes and time on your hands, but is way too sweet for my taste. The solution? Extra fruit!

To make an apple and mincemeat pie, you’ll need two pie crusts, a 27-ounce jar of prepared mincemeat and three pie apples. Press your pie dough into a your pan, leaving the edges un-crimped. Slice three large, tart pie apples (I used Granny Smith) and layer in the bottom of your pan. Don’t add sugar or spices — the liquid and flavor from the mincemeat filling will permeate the apples. Spoon a 27-ounce jar of prepared mincemeat over the top. You’ll want the pie to look like a mound — the apples will melt down and you’ll have a sunken pie if you don’t. Finish the top with your second pie crust, cut into lattice strips, and pop into a pre-heated, 450 degree oven. After 15 minutes, reduce cooking temperature to 350 degrees and cook another 30-35 minutes. The top should be golden and the edges bubbling. Once cooled, you’ve got the perfect holiday mix of savory, spice and sweet. — Sarah L.