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Traditional Mince Pie

Pie, Pastry & Tart RecipesMakes one (9-inch) pie
Prep Time: 10 min
Cook Time: 30 min


  • Pastry for 2-crust pie
  • 1 - jar (27-ounce) Ready-to-Use Mincemeat (Regular or Brandy & Rum)*
  • 1 - egg yolk, plus
  • 2 - Tablespoons water (optional)


Place rack in lowest position in oven and preheat oven to 425F.

  1. Prepare pastry. Turn mincemeat into pastry-lined 9-inch pie plate.
  2. Cover with top crust and cut slits near center. Seal and flute.
  3. Brush egg mixture over crust (optional).
  4. Bake 30 minutes or until golden.
  5. Cool slightly. Garnish as desired.

* To use Condensed Mincemeat: Prepare pastry for 2 crust (9- or 10-inch) pie. In saucepan, combine 2 (9-oz.) packages Condensed Mincemeat, crumbled, and 1 1/2 cups water; bring to a boil. Cook and stir 1 minute. Cool.  Turn into pastry-lined pie plate. Proceed as above.

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