1 package (9 oz) dehydrated mincemeat
1/2 cup Steen's Pure Cane Syrup
1 1/4 cups water
2 medium apples, peeled, cored and finely chopped
pastry for 2 - crust, 9 inch pie


Turn mincemeat into a 2 ½ quart saucepan; add water and stir until lumps are broken. Stir in syrup and apples. Place over medium heat until mixture comes to a boil. Boil rapidly one minute. Line pie plate with half the pastry; turn in mincemeat mixture. Top with remaining pastry; flute edges. Cut slits in top of pastry to allow steam to escape. Bake at 425 degrees for 30 minutes.