Today’s mincemeat pie continues the week’s Thanksgiving theme that stared with Monday’s list of Thanksgiving faves. But don’t misunderstand. Mincemeat pie is not my fave–actually I hate the stuff. But because we’re hosting the extended family Thanksgiving feast on Saturday, I’m making a mincemeat pie for the misguided members of our family who love the disgusting traditional dessert.
Please forgive the lack of a picture of a completed dessert. Our big meal is Saturday, so the pies get made on Friday. That’s why you get a picture of the filling, which I purchase at the meat counter of our grocery store. Not that this mincemeat is the traditional filling which used to have meat in it. This filling is comprised of raisins, chopped apples, currents, sugar, corn starch, molasses, orange peel, undisclosed spices, and salt.
Mincemeat Pie
3 – 4 cups purchased mincemeat
2 apples, peeled and chopped
pie crust for a two crust, 9 inch pie
2 tablespoons butter
cinnamon sugar
Preheat oven to 425 degrees. Place purchased mincemeat (I get it from the meat market at our grocery store) in saucepan along with chopped apples. Heat over low to medium heat, stirring often, until the apples are getting soft.
Line bottom of pie pan with rolled crust. Pour in mincemeat/apple mixture. Dot with butter. Cover with top crust. Flute and seal edges. With a knife, cut off extra crust and cut slits into top crust. Sprinkle with cinnamon sugar.
Bake for 15 minutes at 425 degrees. Turn it down to 375 and bake for 30-45 more minutes, until crust is golden-brown and filling is bubbly.
