Sour Cream Mince Pie


  • 1 (9-inch) unbaked pastry shell
  • 1 (9 ounce) package None Such Condensed Mincemeat, crumbled
  • 1 cup apple juice or water
  • 1 medium apple, cored, pared and chopped
  • 1 tablespoon flour
  • 2 cups sour cream
  • 2 eggs
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons chopped nuts


  1. Heat oven to 425 degrees F.
  2. In small saucepan, combine mincemeat and apple juice. Bring to a boil; boil briskly 1 minute. In medium bowl, stir flour into apples to coat; stir in mincemeat. Pour into pastry shell.
  3. Bake for 15 minutes.
  4. Meanwhile, in small mixer bowl, combine sour cream, eggs, sugar and vanilla extract; beat until smooth. Pour evenly over mincemeat mixture. Sprinkle with nuts.
  5. Return to oven; bake 8 to 10 minutes longer or until set.
  6. Cool.
  7. Chill thoroughly.
  8. Garnish as desired.
  9. Refrigerate leftovers.

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