CUSTARD-MINCEMEAT PIE WITH TOPPING

Custard-Mincemeat Pie With Topping image

Number Of Ingredients 23

1 unbaked 9-inch Lard Pastry crust (see January)
Fruit Mincemeat:
1 1/2 cups seedless raisins
2 cups apples pared, cored, and sliced apples, or 1/2 tart and 1/2 green tomatoes
orange rind Grated
1/2 cup orange juice concentrate
1 tablespoon lemon juice fresh
1 tablespoon ginger minced fresh or 1 teaspoon ground ginger
3/4 cup sugar
1/2 teaspoon cinnamon ground
1/2 teaspoon allspice ground
2 tablespoons tapioca quick-cooking
2 tablespoons rum
* See note below.
* Part two.
2 tablespoons flour
1/2 teaspoon salt
1/4 cup butter or margarine, melted
3 eggs beaten
1 teaspoon lemon peel grated
1 cup nuts chopped
1 1/2 cups mincemeat prepared fruit (above)
* Part two.

Steps:

* Put pie crust in freezer while preparing fruit mincemeat and filling. In saucepan, combine raisins, apples (and tomatoes if used), orange rind and juice, and lemon juice bring to a boil. Simmer until apples are quite soft. Add ginger, sugar, cinnamon, allspice, and tapioca simmer for an additional 10 minutes. Stir in rum. Set aside. Filling:*Combine flour and salt mix in melted butter or margarine, eggs, and lemon rind. Add nuts and mincemeat, stirring to combine well. Pour into unbaked pie crust.Topping:*Combine topping ingredients until crumbly and blended. Sprinkle over top of pie filling. Bake in a preheated 375° F oven for 40 minutes. Serve warm.

Nutrition Facts : Nutritional Facts Serves