Add a bit of zip and zest
to your next holiday meal! Finish off your mincemeat pie with
a shot of cognac and a handful of sweet raisins. Some like to
gild the lily with whipped cream or some vanilla ice cream on
top.
Easy
Mincemeat Pie
- 2 cups bottled mincemeat
2 apples, peeled, cored and coarsely chopped
3/4 cup raisins (optional)
1/2 cup cognac (optional) - divided use
1/4 cup butter
2 large egg yolks, beaten
1 (9-inch) unbaked double pie crust
- Preheat oven to 450°F
(230°C).
- Place prepared mincemeat
into a large mixing bowl; add apples, raisins and one half of
cognac, if using. Stir to mix thoroughly.
- Place 1 pie crust layer
in the button of a 9-inch pie pan*; fill with mincemeat filling.
Dot with butter; add remaining cognac. Cover with top crust,
seal and slit in 2 to 3 places. Brush top crust with beaten egg
yolks; bake 20 minutes.
- Reduce heat to 400°F
(205°C) and bake 20 minutes. Reduce heat to 350°F
(175°C); bake 20 minutes or until crust is browned. Remove
from oven; cool on a wire rack.
Makes 9 servings.
*Use the crust of your
choice, whether it's homemade, frozen or refrigerated.
