Brown mince in a heavy saucepan in a little oil.
Add vegetables, herbs, stock and simmer for 1 hour.
Mi together the soup mix and cornflower with 1 cup of water and add to the mince, simmer for 20 minutes.
Season to taste and then cool.
In tin pie pan, place home made pie crust.
Cover with mince meat.
Do not make it thick, make very thin layer.
Cover mince meat with sugar and butter.
Cook 30 to 40 minutes in 350 degree oven.
cinnamon, flour, nutmeg (or apple pie spice), and salt; mix thoroughly
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Heat oven to 425\u00b0.
Mix mincemeat and apple.
Pour into pastry lined pie pan.
Cover with top crust which has slits in it.
Seal and flute.
Cover edge with 1 1/2-inch strip of aluminum foil to prevent excess browning.
Bake 40 to 45 minutes or until crust is nicely browned.
Serve slightly warm with whipped cream on top.
Cream sugar and syrup.
Add rest of ingredients.
Pour into pie shell(s).
Bake in 350\u00b0 oven for 50 to 55 minutes.
Combine pumpkin, sugar, spice, salt, eggs and milk; heat until smooth.
Spread mincemeat evenly over pie shell.
Ladle pumpkin mixture carefully over mincemeat.
Bake at 450\u00b0 for 10 minutes, then at 300\u00b0 about 45 minutes, until filling is firm in center.
o fit a 9-inch pie plate.
Pour beef mixture
Brown ground beef.
Drain.
Add vegetables and gravy.
Mix. Put mixture in one pie crust.
Use second crust as lid.
Bake at 350\u00b0 until golden brown.
Prepare pie shell.
Combine sugar with flour; sprinkle about 3 tablespoons over shell.
Place sliced apples in layers in shell, sprinkling each layer with sugar-flour mixture (reserve 3 tablespoons).
Spread top with mincemeat, reserving 1/2 cup. Arrange apple rings on top.
Fill apple centers with remaining mincemeat.
Sprinkle with remaining sugar-flour mixture; dot with butter or margarine.
Bake at 425\u00b0 for about 40 minutes, until apples are tender.
Makes 10 servings.
Place rack in lowest position in oven.
Preheat to 425\u00b0.
In medium saucepan, combine sugar and cornstarch; add water.
Over high heat, cook and stir to boiling.
Add cranberries; return to boiling.
Reduce heat; simmer 5 to 10 minutes, stirring occasionally.
Turn mincemeat into 9-inch pie plate lined with pastry.
Top with cranberries.
Cover with top crust.
Cut slits near center.
Seal and bake 30 minutes or until browned.
Mix together flour, sugar and salt.
Add eggs, then butter and mincemeat and nuts.
Pour into pie shell.
Bake at 400\u00b0 for 15 minutes.
Reduce to 325\u00b0 for 30 minutes.
If mincemeat is real thick, add 2 tablespoons water.
In saucepan, combine chopped apples, juice and crumbled mincemeat; bring to boil.
Cook 2 minutes after boiling.
Pour into pie shell.
Bake 15 minutes at 425\u00b0.
In small bowl, beat sour cream, eggs, flour, sugar and vanilla.
Pour on top of baked mincemeat.
Sprinkle with nuts, if desired.
Bake 8 to 10 minutes until topping is set.
Cool; chill before serving.
Line a 9-inch pie plate with pastry.
Combine all ingredients; mix well.
Spread in pastry shell.
Top with second crust; seal edges and crimp.
Bake at 400\u00b0 for 35 minutes.
Cool. Serves 8.
Place rack in lowest position on oven; preheat to 425\u00b0.
In saucepan, combine sugar and cornstarch; add water.
Over high heat, cook and stir to boiling.
Add cranberries; return to a boil.
Reduce heat; simmer 10 minutes, stirring occasionally. Turn mincemeat into pastry lined pie plate.
Top with cranberries. Cover with vented top crust; seal and flute.
Brush with egg mixture.
Bake 20 minutes or until golden.
In a large saucepan, combine the first 11 ingredients.
Bring to a boil; cook, uncovered, over low heat for 40 minutes or until thickened, stirring occasionally.
Stir in brandy.
Pour filling into a pastry-lined 9-inch pie plate; top with remaining pastry; trim edges; seal and flute.
Cut slits in crust to allow steam to escape.
Bake on the lower rack in a 425\u00b0 oven for 15 minutes.
Lower heat to 375\u00b0 and bake 30 minutes.
ven to 190c.
fry mince in butter until brown. break
nions until translucent.
Add mince to pan and break up
frying pan.
Add mince, onion & carrotand cook for 5
lace one of the unbaked pie shells in a lightly oiled