Another traditional Thanksgiving pie — mincemeat

It's important to keep Thanksgiving dinner a rich affair from start to finish.

That's why we decided to skip the usual pumpkin pie in favor of a thick mincemeat crumb-topped pie jammed with dried fruit, spices and citrus zest. The result is a dessert that is both lightly sweet and richly spicy. A hit of balsamic vinegar helps balance the natural sugars of the fruit.

To help with your holiday prep, this pie is easily made the day ahead. Let it come to room temperature before serving, or heat it briefly in the oven. Want to take it over the top? Add a dollop of whipped cream to each serving. Or if you serve it hot, try it with vanilla ice cream.

CITRUS MINCEMEAT CRUMB PIE

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 8

For the filling:

1/4 cup (1/2 stick) unsalted butter

2 Granny Smith or Golden Delicious apples, peeled, cored and chopped

1 cup golden raisins

1 cup currants

1/4 cup diced candied ginger

1 cup fresh cranberries

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground clove

Zest and juice of 1 orange

Zest and juice of 1 lemon

1/2 cup packed dark brown sugar

2 tablespoons balsamic vinegar

1/2 teaspoon salt

For the pie:

1/2 cup all-purpose flour

1/4 cup sugar

1/2 teaspoon orange zest

1/2 teaspoon lemon zest

Pinch of salt

3 tablespoons unsalted butter, melted

1 prepared (raw) 9-inch pie crust