OLD-FASHIONED MINCE PIE

1 27-ounce jar prepared mincemeat
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 large seedless orange, peeled and chopped, about 1/2 cup
1 large lemon, peeled, seeded and chopped, about 1/4 cup
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
Yolk of 1 large egg, beaten with 2 tablespoons water

Preheat oven to 425 F.   Prepare and chill pie pastry.  (See recipe for “Perfect Pie Crust” below or use your own recipe for pastry, double-click on  Granny for our family favorite pastry.)
In large bowl combine mincemeat, sugar, eggs, chopped orange, chopped lemon and grated peels; stir to mix.
Roll out slightly more than half of dough to a 12-inch circle; fit into 9-inch pie plate.  Trim, leaving a 1 one-half-inch overhang.
Spoon mincemeat filling into crust.  Roll out the remaining dough to 12-inch circle.  Roll dough up loosely on rolling pin; unroll, centered, over filling in crust.  Trim edge of top crust to match lower-crust overhang.  Dampen insides of edges with water; turn under; crimp to seal.  If desired, cut out shapes for wreath decoration.  Dampen undersides of shapes with water; attach to crust. 
Bake pie at 425 F. for 15 minutes.  Reduce oven temperature to 350 F., bake another 15 minutes at 350 F.  Brush crust with egg yolk mixture; bake 15 minutes longer until crust is golden brown.  Cool pie on wire rack; serve warm or at room temperature. 

Makes A 9-inch pie, 8 servings.

PERFECT PIE CRUST:

3 cups all-purpose flour
1 tablespoon  sugar
3/4 teaspoon  salt
1 1/3  cups chilled butter or margarine
1 large egg
2 tablespoons milk

In large bowl combine flour, sugar and salt; cut in butter until mixture forms coarse crumbs. 
In small bowl using fork, beat egg and milk to blend well; add to flour mixture, stirring with fork until dough just holds together.   Turn dough out onto work surface; knead just until it begins to form ball.  Flatten into disk shape; refrigerate, wrapped in plastic, at least 30 minutes. 
This amount makes enough for one double-crust pie or two single-crust pies.

This recipe has been kitchen tested.

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