Mincemeat Pie

By SMorrissey

Fruity mincemeat pie is a hearty dessert, often reserved for special holiday occasions. But it’s so easy to make, you’ll want to have it more often.

Ingredients

• All-purpose flour, for dusting
• Pate Brisee (pie dough) for 2 crust pie
• 2 (27-ounce) jars prepared mincemeat
• 1 McIntosh apple, peeled, cored, seeded, and grated
• 1 tablespoon brandy
• Zest 1 lemon, grated

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 400°F.

Line a baking sheet with parchment paper; set aside.

On a lightly floured surface, roll half the pate brisee into a 12-inch circle.

Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes.

Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into chilled piecrust.

On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle.

Cover filling, trim evenly along edge, and press to seal edges.

Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart.

Place on prepared baking sheet.

Bake 15 minutes.

Lower the temperature to 350°F and continue to bake until the crust is golden brown and the center bubbles, 45 to 50 minutes.

Cool on a wire rack.