In heavy 2-qt. saucepan, combine cider, raisins & currants. Cover & heat to boiling over high heat. Reduce heat to low & simmer 30 min. While stirring occ. add apples, caribou meat, spices & salt. Simmer 2 hrs.longer. Add water as necessary to keep mincemeat fr. sticking to saucepan. Cool mincemeat to room temp. Add liquor & let set at least overnight before making pie. {Mincemeat can be kept in a cool place in a stone crock for 2 wks. canned or frozen. If frozen, thaw mincemeat before making pie.} Prepare pastry & refrigerate until ready to use - at least 30 min. Heat oven to 350 F.Divide pastry; roll out bottom crust & roll out & cut out strips for a top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place pastry strips 1 @ a time across mincemeat to create a woven grid. Lift edge of bottom crust over ends of strips. Pinch together & flute edge. Bake pie 50-55 min. or until crust is lightly browned & filling bubbles. Cool 10 min.on rack before cutting. Serve w/scoop of vanilla on the side.