Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
Preheat oven to 425 degrees F (220 degrees C).
Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
Bake in preheated oven on low shelf for 40 minutes or until golden brown.
bowl.
Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries
Beat whipped topping mix with 1 cup milk and vanilla, using large mixing bowl.
Beat at high until topping thickens.
Add remaining milk and the pie/pudding filling mix; blend at low. Beat high for 2 minutes.
Spoon into pie shell.
Chill for 4 hours.
Serves 6.
irections.
Spoon mincemeat mixture into pie crust; smooth filling evenly.
Roll
Place rack in lower half of oven & preheat the oven to 425 degrees F.
In a large bowl, stir together the mincemeat & cranberries, then set aside.
Line a 9-inch pie plate with one pastry crust, then add the filling.
Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
Bake for 30 minutes, then cool to room temperature on a wire rack.
Cover & refrigerate.
he mincemeat and walnuts until thoroughly combined, and set the pie filling aside
Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
allspice, and cloves. Stir the mincemeat until thoroughly combined and the
R orange peel into mincemeat OR fruit-pie filling. Spread filling carefully over the
Combine sauce and
mincemeat;
pour
into pastry shell. Combine pecans, sugar and butter; sprinkle over filling.
Bake at 425\u00b0 for 30 minutes
or until crust is brown and filling is bubbly.
Cool on rack
at
least
1 hour before slicing.
Just before serving, heat brandy
over
low
heat.
Ignite
with
a match and pour over pie.
Spoon mincemeat into baked pie shell.
Combine cream cheese, eggs, 1/2 cup sugar, lemon juice and rind, beat until smooth.
Pour cream cheese mixture over mincemeat.
Bake at 375 degrees for 20 minutes.
Blend sour cream with 2 tablespoons sugar and vanilla. Spoon over filling.
Return to oven; continue to bake for 10 more minutes.
Refrigerate at least 5 hours before serving.
TO MAKE THE PIE CRUST: Combine the flour and
Preheat oven to 425 degrees F (220 degrees C).
Cream together brown sugar and shortening.
Add in egg and mincemeat and mix well. Sift together flour, salt and baking soda and stir into mincemeat mixture.
Drop onto cookie sheet and bake 7 - 10 minutes.
9 inch oven-proof pie dish by spraying with some
Preheat oven to 400 degrees F (220 degrees C).
Cream together brown sugar, shortening, vanilla and molasses.
Add in egg and mincemeat and mix well. Sift together flour, salt, baking soda and spices, and stir into mincemeat mixture.
Chill cookie dough for 30 minutes.
Drop onto cookie sheet and bake 8 - 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
In a bowl, whisk together the flour, sugar, cinnamon, and nutmeg together until thoroughly combined. Mix in the melted butter and milk, and beat to a smooth batter. Spread the mincemeat out into the prepared baking dish, and pour the batter on top.
Bake in the preheated oven until the cobbler is golden brown and bubbling, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.
or 30 minutes.
Cool filling to lukewarm and pour into
Brown beef in small skillet; drain.
Break mincemeat in small pieces.
Mix beef, mincemeat, apple and sugar.
Add water; heat to boiling.
Boil and stir 3 minutes.
Cool.
Prepare pastry.
Pour mincemeat mixture into pastry-lined 9-inch pan.
Bake until pie is bubbly at 425\u00b0 and crust is brown, 35 to 45 minutes.
Makes a 9-inch two crust pie.
Very good!