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.

<B>Filling¼ cup (½ stick) unsalted butter2 Granny Smith or Golden Delicious apples, peeled, cored and chopped1 cup golden raisins1 cup currants¼ cup diced candied ginger1 cup fresh cranberries1 teaspoon cinnamon½ teaspoon nutmeg½ teaspoon ground cloveZest and juice of 1 orangeZest and juice of 1 lemon½ cup packed dark brown sugar2 tablespoons balsamic vinegar½ teaspoon saltPie½ cup all-purpose flour¼ cup sugar½ teaspoon orange zest½ teaspoon lemon zestPinch of salt3 tablespoons unsalted butter, melted1 prepared (raw) 9-inch pie crust</B>To make the filling, in a large saucepan over medium heat, melt the butter.Add the apples, raisins, currants, ginger, cranberries, cinnamon, nutmeg, clove, orange and lemon zests and juices, brown sugar, vinegar and salt.Simmer, stirring occasionally, for 30 minutes.The mixture should be thick and jammy.Heat the oven to 350 degrees.In a medium bowl, stir together the flour, sugar, orange zest, lemon zest and salt.Drizzle in the melted butter and stir. It should be crumbly.If it isn't already in a pan, use the pie crust to line a 9-inch pie pan, then place that on a baking sheet.Spoon the prepared filling into the pie crust and smooth the top.Sprinkle the citrus crumb mixture evenly over the top.Bake for 25 to 30 minutes, or until the crust and topping are golden brown.