Caveat here...I think most people think of mincemeat pie the same way they think of fruit cake...they either love it or hate it.
Heat oven to 425 degrees (F). Prepare pasty for 9-inch two-crust pie. Mix one jaro (28-ounces) prepared mincemeat and 1 and 1/2 cups diced and pared tart apples; pour into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute; sprinkle lightly with house cinnamon/sugar mixture. Bake until crust is golden brown...about 40 to 45 minutes. You might want to consider covering the edge with aluminum foil to prevent excessive browning...I did not need to to do that.