"Mincemeat Pie" (Photo Courtesy of Wylddane Productions, LLC)
During the holidays my mother always baked a mincemeat pie or two. I loved her mincemeat pies in all of their citrusy fruity goodness. So, when I found this recipe in a Betty Crocker cookbook titled "Christmas Cookbook", I decided to try it. It came out not bad at all...actually it is quite good. It's not the same as my mother's recipe but considering it is made with pre-made mincemeat, you will enjoy it.
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.
Recipe:
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.
Enjoy.
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.
Recipe:
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.
Enjoy.
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