Mincemeat Apple Pie Recipe
Ingredients
| Pastry for 9-inch One-crust Pie | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Butter | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| 2 tablespoons red cinnamon candies | ||
| 1 jar (18 ounces) prepared mincemeat | ||
| 3 tart apples | ||
Directions
Heat oven to 425°.
Prepare pastry.
Sprinkle 2 table spoons of the flour in pastry-lined pie pan.
Mix remaining flour, the sugar, salt and butter until crumbly.
Heat water and cinnamon candies, stirring until candies are dissolved; set aside.
Spread mincemeat on pastry.
Pare apples and cut into quarters.
Cut quarters into wedges, 1/2 inch thick at outer side.
Cover mincemeat with 2 circles of overlapping apple wedges; sprinkle with sugar mixture.
Spoon cinnamon syrup over top, moistening as much of sugar mixture as possible.
Cover edge of pastry with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes.
Prepare pastry.
Sprinkle 2 table spoons of the flour in pastry-lined pie pan.
Mix remaining flour, the sugar, salt and butter until crumbly.
Heat water and cinnamon candies, stirring until candies are dissolved; set aside.
Spread mincemeat on pastry.
Pare apples and cut into quarters.
Cut quarters into wedges, 1/2 inch thick at outer side.
Cover mincemeat with 2 circles of overlapping apple wedges; sprinkle with sugar mixture.
Spoon cinnamon syrup over top, moistening as much of sugar mixture as possible.
Cover edge of pastry with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes.
Chef
