This meatless mincemeat pie is a sweet treat! May use brandy or apple juice in place of the rum.
Ingredients
- prepared mincemeat pie filling: 1 jar (18 ounce jar)
- ½ cups chopped walnuts: 1 piece
- apple - peeled, cored, and: 2 piece (chopped)
- packed brown sugar: 0.5 cup
- rum: 0.25 cup
- lemon juice: 1 Tbsp
- recipe pastry for a 9 inch double crust pie: 1 piece
Metric Conversion
Stages of cooking
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Combine mincemeat, walnuts, apples, brown sugar, rum, and lemon juice in a bowl; mix well. Cover and refrigerate overnight.
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Preheat the oven to 425 degrees F (220 degrees C). Adjust a rack to the lowest position.
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Take mincemeat filling out of the refrigerator and let it come to room temperature.
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Meanwhile, prepare pie crusts. Line a 9-inch pie plate with 1/2 of the dough; reserve remaining dough for the top.
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Stir mincemeat filling well, then pour into the prepared pie plate. Top with reserved pie crust and make slits or a lattice top. Crimp edges.
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Bake in the preheated oven on the bottom rack until golden brown, about 40 minutes.
