1 Pie shell, 9″; unbaked
3 Apples, pared and thinly
-sliced
3 tb Flour
1/2 c Flour
2 tb Butter, melted
27 oz Mincemeat
1/4 c Brown sugar
1 ts Cinnamon
1/3 c Butter, cold
1/4 c Nuts, chopped
In large bowl, toss apples with 3 tablespoons flour and melted butter;
arrange in pastry shell. Top with mincemeat. In medium bowl, combine
remaining 1/2 c flour, sugar and cinnamon; cut in cold butter until
crumbly. Add nuts; sprinkle over mincement. Bake in lower half of
425 degrees oven 10 minutes. Reduce heat to 375 degrees; bake 25
minutes longer or until golden. Cool. Garnish as desired.
PAT’S NOTES FROM 1/95: This pie was excellent. I used reconstituted
mincemeat (1 box) and as many apples as were needed to fill the pie
plate – lots more than the recipe calls for. I increased the amount
of topping to add sweetness because of the increased number of tart
apples.
Yields
1 Servings