1/2 Batch mincemeat
1 Batch flaky pie dough for a
-2 crust pie
Egg wash; 1 egg well beaten
-with a pinch of salt
OPTIONAL FINISH
2 ts Sugar
Preheat oven to 400 degrees and set a rack in the lowest level. For the
bottom crust, lightly flour the work surface and the dough and roll one of
the pieces of dough to a 12-inch disk. Fold dough in half and place it in
the pan; unfold the dough and press it firmly into the pan. Trim away
excess dough at the edge of the pan.
Spread the mincemeat evenly in the crust.
For top crust, lightly flour work surface and dough and roll dough to a
10-inch disk. Moisten the edges of the bottom crust with egg wash and place
the top crust over the filling. Tuck the edges of the top crust under the
bottom crust and flute the edges. Brush with egg wash, sprinkle with sugar,
and cut a vent in the center of pie.
Bake for 15 minutes on the bottom rack of the oven. Lower the temperature
to 350 degrees and move the pie to the middle rack. Bake the pie about 20
to 30 minutes longer, until the crust is a deep golden and the juices are
just beginning to bubble up. Cool pies on racks and serve warm or at room
temperature. Serve wedges of pie alone or with ice cream.
Notes: Recipe courtesy of Nick Malgieri
Yields
1 Servings