2 lb. ground venison (ground meat from a large game animal works fine)
1 c. water
4 lb. peeled apples, ground
2 lb. raisins
2 c. white sugar
2 c. brown sugar
1 1/2 sticks low-fat butter
1/2 tsp. ground cloves
1 tsp. pumpkin spice
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
orange juice

Place ground venison and water in large pot. Boil until water is gone. Separate meat with fork and add remaining ingredients, using enough orange juice to cover 3/4 of the ingredients. Cook very slowly over low heat until fruit is tender (about 10 minutes). Stir frequently to prevent sugar from scorching. Make your favorite pie crust and add mince meat filling. Cut slits in top crust and sprinkle with sugar. Place in preheated oven 425°F and bake 15 minutes. Reduce heat to 350°F and bake 40 minutes. Serve with ice cream, whipped cream or a wedge of Cheddar cheese.

Makes enough for two 9-inch pies.