Mince Peach Pie Recipe
Ingredients
| Pastry for Double-Crust Pie | ||
| 1 28-ounce jar prepared mincemeat | ||
| Can | 1 29 Ounce, drained | |
| Milk and sugar | ||
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
In mixing bowl combine prepared mincemeat and drained peaches.
Pour mixture into pastry-lined pie plate.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
Brush top with a little milk and sprinkle with some sugar.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake about 25 minutes more or till crust is golden.
Cool on rack before serving.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
In mixing bowl combine prepared mincemeat and drained peaches.
Pour mixture into pastry-lined pie plate.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
Brush top with a little milk and sprinkle with some sugar.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake about 25 minutes more or till crust is golden.
Cool on rack before serving.
Chef
