Growing up, holidays always included a mince pie. My grandmother would shop in a fancy food store in Boston and send jars of Crosse and Blackwell filling to my mince pie–loving mother in Ohio. Even as a youngster, I adored the exotic flavors that came from that stout, dark glass jar. When the jars were empty and my mother craved a taste of mince, she made a pie like this and called it Mince-ish. I think of this glorious recipe as another way to dress up apples before I wrap them in flaky crust. The glaze is essential, by the way. This is a rich pie; serve in small slices.
Make Ahead: This pie is delicious when freshly made but also holds, covered on the counter, for 3 days. In the refrigerator, it stays fresh for a week.