Making Mincemeat Pies

Making Mincemeat Pies:

Pastry for 9-inch two crust pie
2 large tart apples, sliced
All-purpose flour
Ground cinnamon
Butter
1 quart prepared mincemeat (see recipe above)

Preheat oven to 425 degrees F. Prepare pie pastry.

In a large bowl, lightly toss the sliced apples with a little flour and cinnamon. Spread the apple mixture over the bottom of the pastry-lined plate. Dot with butter. Spoon prepared mincemeat over the top. Add additional rum or brandy to your taste. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.

* NOTE: I think my great grandma added the apples to stretch the mincemeat supply. Non-mince lovers absolutely love this pie. The only downfall of making this pie so delectable that the pie doesn't last as long!

Bake pie approximately 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving.

Serve warm or at room temperature.

Makes 8 servings.

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