bowl.
Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino
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.
ackage directions.
Spoon mincemeat mixture into pie crust; smooth filling evenly
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.
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!
Prepare and bake pie shell; cool.
Combine the mincemeat and 1/3 cup walnuts.
Spoon mixture into pie shell and spread evenly in a mixer bowl; beat cream cheese, eggs, 1/3 cup sugar and milk until smooth.
Pour over mincemeat and spread evenly.
Bake in a 375\u00b0 oven about 25 minutes or until nearly set.
Combine sour cream, 2 tablespoons sugar and vanilla.
Spread over pie and top with remaining walnuts.
Bake 5 minutes; chill 5 hours before serving.
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.
he mincemeat and walnuts until thoroughly combined, and set the pie filling
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.
Break mincemeat into small pieces and put in saucepan.
Add diced apples, raisins, water and liquor.
Boil about 2 minutes; cool.
When mincemeat mixture is cool, put into pastry lined 9\" pie pan; cover with top crust.
Prick top crust with folk.
Bake at 425 degrees for 35 minutes or until crust is golden brown.
Preheat oven to 400 degrees F.
In medium bowl, slightly whisk eggs.
In another bowl, whisk together sugar, flour & salt.
Slowly add dry ingredients to eggs, mixing well.
Add melted butter, mincemeat & nuts, mixing well.
Pour into pie shell & bake 15 minutes.
Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.
allspice, and cloves. Stir the mincemeat until thoroughly combined and the
Crumble mincemeat into a saucepan.
Add 1/2 cup water and cook, stirring until lumps are broken and mixture comes to a boil. Boil vigorously for 1 minute.
Cool.
Dissolve gelatin in hot water.
Chill until spoonful of mixture mounds slightly.
Fold in mincemeat and walnuts, then whipped cream (Dream Whip).
Pour into baked shell.
Chill until firm.
We like this because the orange gelatin takes some of the sharp mincemeat flavor away.
Mix first 6 ingredients well.
Add to mincemeat and mix well. Pour into an unbaked pie shell.
Bake at 350\u00b0 until set or done.
Beat eggs slightly; add sugar and Karo.
Then mix in mincemeat, raisins, nuts, vanilla and juices.
Pour in 2 unbaked pie shells and put crusts on top; bake at 350\u00b0 until done.
Makes 2 pies.
Toss apple slices, 1 tablespoon flour, 2 tablespoons sugar and cinnamon until apple slices are coated; set aside. Cook cranberries and 1/4 cup sugar over medium-high heat for 5 minutes, stirring constantly, then drain. Spoon mincemeat into prepared pie crust and top with apples. Then spoon cranberries over apples and sprinkle with crumb topping. Bake at 375\u00b0 for 40 minutes or until lightly browned.
Combine mincemeat, brown sugar, flour and pecans.
Spoon mixture in prepared pie shell.
Top with strips of pastry in weave fashion.
Bake at 375\u00b0 for 35 to 40 minutes.
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.
R orange peel into mincemeat OR fruit-pie filling. Spread filling carefully
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.