Mincemeat Peach Cobbler - cooking recipe

Ingredients

1 (9 inch) pastry for double-crust pie
1 (28 ounce) jar mincemeat
3/4 cup walnuts, chopped
2 (21 ounce) cans peach pie filling

Preparation

Place rack in the lowest position & preheat the oven to 425 degrees F.
Roll out [or unroll!] 1 pastry round & line a shallow 2 quart baking dish.
Combine the mincemeat & walnuts, then pour the mixture into the baking dish.
Pour the peach filling over the mince mixture, then top with the 2nd pastry round.
Seal & flute the pastry edges, & cut several vents in the top.
Bake for 30-35 minutes until lightly golden brown.
Remove from the oven & let it cool down some on a wire rack, before serving it warm.