|Frozen butter in with the apples & raisins.|
|Port ready to add to the mix.|
|Pie filling ready for the crust!|
While the recipe calls for the mix to be placed in "Paste No. 3", I used a store bought crust (yes, I know, but it was the night before the event, and I still had stuff to sew). All in the dish, top crust added, vented, and placed in 350* oven. It backed for close to an hour.
|Pie ready for the oven.|
I realized that I had absolutely no pictures of the finished pie or of it being eaten. It was eaten for lunch on Saturday. It was a very hot day and I had placed the pie in the refrigerator in the office the day before. It was good & cold, and tasted great cold. It was nice to share the pie with friends gathered around our sutler booth. Overall response was that it tasted great! Next time, mince the meat a little finer.
*This post is made in memory of the fabulous deep pie dish I made this pie in, upon unpacking the car fell to it's end & broke when it landed on the driveway*