Mincemeat Pie

November 12, 2006

1 box None Such condensed mincemeat mix

1/2 cup water

1/2 cup brandy

1/2 cup apple cider or juice

4 cups mixed fruit (such raisins and chopped apples and pears)

Drop of molasses

1/2 teaspoon nutmeg

1 prepared double-crust pie shell, not baked

Preheat oven to 350 degrees.

Combine the mincemeat mix, water, brandy, cider, fruit, molasses and nutmeg in a medium saucepan over a medium-low heat. Cook, stirring frequently, until the apples and pears are tender and the smell of liquor has dissipated, about 10 minutes. Do not boil.


Transfer the mixture to the pie shell. Place the top crust over the pie and seal the edges by pressing down on them with a fork. With a straw, make a tiny hole in the center of the top crust to allow steam to escape.

Bake until the crust is lightly browned, about 30 minutes. If the edges brown too quickly, cover them with foil.

Remove the pie from the oven and let stand 10 minutes. Best served warm.

Serves 8.

Note: For a simpler version of this pie, combine 2 boxes of None Such condensed mincemeat with 3 cups of water. Heat and stir until uniform, then transfer to a pie shell and bake. None Such and Crosse & Blackwell also sell ready-to-use mincemeat mix.

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