Mincemeat Pie

It’s Christmas!  Along with lots of wonderful presents under the tree, we’d like to give you a treat for your tummy too! This is one of our Christmas desserts this year, a very easy mincemeat pie. The preparation time is relatively short and you can actually even bake it after your turkey comes out of the oven.

1 27-oz jar Mincemeat
1 to 2 red Apples, cored and chopped (1/4″ pieces are perfect)
1 cup Raisins, plumped in hot water and then squeezed of water
3/4 cup dried Cherries, chopped
1/2 cup chopped Pecans
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Ginger
1/4 teaspoon Allspice
1/4 teaspoon Clove
2 tablespoons dark Rum

1 egg beaten

Crust for a 9 inch double crust pie or two 8 inch double crust pies

Preheat your oven to 350 degrees F.

Combine the jar of mincemeat, the fruit nuts and spices and stir well. Add the rum and stir that in.

Line a 9-inch pie pan with pie dough or 2 8-inch pie pans. Fill with the filling and cover with a top crust. Crimp the edges and slit to allow steam to escape.

Beat an egg and then brush the crust with the egg. Sprinkle with sugar.

Place a cookie sheet on the lower rack to catch any juice that boils out of the pie. Bake on the middle rack of your oven about 40 minutes or until the crust is golden brown.

Serve warm or cold.