Add the apples, and then the cider and other wetting, stirring very thoroughly.
Lastly, mix in the fruit.

Fill and bake as in apple pies.

This mince-meat will keep two months easily.

If it ferments at all, put over the fire in a porcelain-lined kettle, and boil half an hour.

Taste, and judge for yourselves whether more or less spice is needed.