An easy and very tasty apple mincemeat pie with a fruit base. My stepdad asks me to make this pie for him every Friday!
Ingredients
- apples: 4 piece (chopped)
- butter: 2 Tbsp
- lemon juice: 2 tsp
- white sugar: 0.5 cup
- ½ teaspoons vanilla extract: 1 piece
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.125 tsp
- prepared mincemeat (such as None Such®): 2 cups
- walnuts: 1 cup (chopped, optional)
- refrigerated pastry for double-crust pie (such as Pillsbury®: 1 pack
- egg yolk: 1 piece
- water: 1 Tbsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 450 degrees F (230 degrees C).
-
Place apples, butter, and lemon juice into a saucepan over medium heat and cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, vanilla, cinnamon, and nutmeg. Mix in mincemeat and walnuts until thoroughly combined and set the pie filling aside.
-
Fit pie crust into a 9-inch pie dish; pour filling into crust. With a brush dipped in water, moisten the edge of the bottom crust. Top pie with the second crust and crimp the two crusts together with a fork to seal. Cut 4 slits into top crust for steam vents. Whisk egg yolk with water in a small bowl and brush the yolk mixture over top crust.
-
Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove pie from the oven and cover the crust edges with strips of aluminum foil to prevent overbaking. Return pie to the oven and bake until crust is golden brown and filling is bubbling, 30 to 35 more minutes.
