1. In a heavy saucepan, combine the chopped apple, raisins, currants, butter, molasses, boiled cider, sugar, cinnamon, cloves, grated nutmeg, mace, and salt. Stir to combine.
2. Add enough meat-cooking stock to moisten the mixture — begin with 1/4 cup (60 ml) and add more as needed; the mixture should be cohesive but not soupy.
3. Heat gradually over medium-low heat, stirring occasionally, until the mixture reaches a full boil — 8 to 12 minutes; you will see steady, rolling bubbles across the surface.
4. Reduce heat to low and simmer, partially covered, for 1 hour, stirring every 10 to 15 minutes. The mixture should thicken noticeably and the apples should be completely soft and translucent by the end of this stage.
5. Stir in the chopped cooked meat and barberry jelly. Return to a gentle simmer and cook, uncovered, for 15 minutes, until the meat is heated through and the jelly has fully incorporated; the mixture will appear glossy and uniformly combined.
6. Remove from heat. Use immediately as pie filling, or cool to room temperature before refrigerating. Use within 4 days if refrigerated.
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