Traditional Mincemeat Pie

Mincemeat Pie


  • Pastry for 2-crust pie
  • 1 (27 ounce) jar None Such Ready-to-Use Mincemeat (Regular or Brandy and Rum)
  • 1 egg yolk plus 2 tablespoons water (optional)


  1. Place rack in lowest position in oven; preheat oven to 425 degrees F.
  2. Prepare pastry. Turn mincemeat into pastry-lined 9-inch pie plate. Cover with top crust; cut slits near center. Seal and flute.
  3. Brush egg mixture over crust if desired.
  4. Bake for 30 minutes or until golden.
  5. Cool slightly.
  6. Garnish as desired.

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