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LIGHT MINCEMEAT PIE 
3 c. peeled, cubed, cooking apples
1 1/2 c. raisins
6 tbsp. sugar or equivalent amount low calorie sweetener
3 tbsp. orange juice
2 tbsp. brandy
1 tbsp. cracker crumbs
1 tsp. cider vinegar
1 tsp. grated orange rind
1/2 tsp. ground cinnamon
1/2 tsp. salt (optional)
1/4 tsp. ground cloves
Pastry homemade or packaged (refrigerated) for 1 (8 inch) double crust pie
Egg yolk glaze
Apple cream sauce (optional)

Combine mincemeat ingredients and fill pie shell. Roll and cut additional dough into 3/4 inch wide strips and arrange in lattice pattern over filling. Brush on glaze and bake in preheated oven (375 degrees) for 35 to 45 minutes until golden brown. Serve warm or cool with apple cream sauce if wished.

EGG YOLK GLAZE:

Beat together 1 egg Beat together 1 egg yolk and 2 tablespoons water. Brush mixture on pie crust before baking.

APPLE CREAM SAUCE:

Blend together 2 cups pressureized light whipped cream, 1/2 cup low fat yogurt, 1/2 cup unsweetened sweet applesauce, cold and a pinch of pumpkin pie spice. If not serving at once, refrigerate.
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