TRADITIONAL MINCEMEAT PIE

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TRADITIONAL MINCEMEAT PIE image

Mother made this a lot when I was growing up and she also made mincemeat cookies. I admit they were never my favorites. I guess I ate them but sort of forgot about them over the years. Here is a recipe I was lucky enough to find online at the None Such website. You've heard the saying "easy as pie." This is where they got...

Provided by Ellen Bales

Categories     Pies

Time 1h5m

Number Of Ingredients 5

1 pkg 9" unbaked double crust pie shell
1 jar(s) none such brandy and rum mincemeat or
1 jar(s) none such classic original mincemeat
1 large egg yolk mixed with
2 Tbsp water

Steps:

  • 1. Place rack in lowest position in oven. Preheat oven to 425 degrees. Line 9" pie plate with pastry.
  • 2. Turn mincemeat into crust. Cover with top crust. Seal edges. Cut slits near center; seal and flute. Brush egg and water mixture over crust, if desired.
  • 3. Bake 25 to 30 minutes or until golden brown. Cool slightly. Garnish as desired.

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