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
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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