Remove from oven and cool. Store in airtight containers. A holiday tradition passed down by my grandmother, Mary Alice Larson. It took years to adapt this recipe to a vegan version so traditional-tasting that my father can't even taste the difference. Stir often and add addition al water as needed.
Apricots require more water and a longer cooking time.
Fruit filling may be prepared several days ahead and kept refrigerated. In a large bowl, combine remaining soy milk, margarine, sugar, salt, vanilla, lemon rind, and mace. When margarine is melted and mixture is lukewarm, stir in softened yeast. Add the whole wheat flour and mix well. Stir in enough white flour to make a soft dough.