How to Make an Easy Mincemeat Pie

If you like mincemeat pie but don't have the time to bake it from scratch, here is an easy recipe that anyone can follow and make a delicious treat that goes great with your holiday turkey. For those that have never eaten mincemeat pie before, and have the thought like I did that it sounds terrible, then you will be pleasantly surprised at the ingredients. This mincemeat pie has apples, raisins, brown sugar, beef(although in such small quantity you can't taste it), citrus peel and other spices. It's Delicious!

Difficulty: Easy

Instructions

Things You'll Need:

• 2 9oz boxes Borden's None Such Classic Original Mincemeat
• 6 cups of water
• 3 tablespoons of sugar
• 2 egg yolk
• 2 tablespoons of rum
• 1 large saucepan
• 1 9" or 10" pie pan
• rolling pin
• 1 Box of Pillsbury Pie Crust (found in the refridgerated section, 2 crusts will make one pie)
• saran wrap or wax paper

1. Empty contents of two boxes of NoneSuch Mincemeat into saucepan, add water and bring to a boil. Although the box does not call for sugar, add 3 tablespoons of sugar to mix to cut the bitterness. Cook and stir for one minute and then let cool.

2. Prepare the pastry crust by placing either saran wrap or wax paper on the counter. Place dough on top. Cover with an extra piece of saran or wax paper. Roll out the dough until it is half the thickness. Remove top piece of saran or wax paper. Place the pie pan upside down on top of the crust. Turn the crust and pie pan over together. Push the dough down into the pan but not too firmly. Tear off extra dough around the edges. Pour in the mixture of mincemeat after it has cooled completely. Pour two tablespoons of white rum on top of the mincemeat mixture while it is in the pie pan prior to baking. Do not mix the rum in. The rum cuts some of the sweetness of the mincemeat.

3. Preheat oven to 425 degrees. Place top of crust over pie pan tear off excess pastry. Use a fork to push down the edges to seal the crust together and makes a nice decorative edge. Make fork punctures all over the top of the crust so the crust does not break while cooking and allows heat to escape. Place foil all around the edges so that they don't get over cooked.

4. Bake in the oven approximately 30 minutes or until golden.

Tips & Warnings

• The Nonesuch box only calls for one box of mincemeat per pie, but the filling is not quite enough, so we always cook two per pie.
• Although you can bake this pie ahead the day before, pies always taste better the fresher they are.
• To speed up baking on the day of your meal, prepare the mincemeat the day before and place in the refridgerator.
• If you can't find the Borden nonesuch in a box, it also comes in a jar. This will work also, but keep in mind that water has already been added to that mixture. We simply find that the boxed mincemeat has more flavor.

Resources

• Click here for an easy table decoration for your Thanksgiving table.

[paulau]

on 11/25/2009 This recipe sounds pretty easy but I'm confused. When do I add the egg yolks? It doesn't say anything about them in the directions but they're listed in the ingredients. Can anyone help?

[FrazzledNanny]

on 2/4/2009 I've always wondered how to make this. Thanks for the recipe. 5*

[alienangel555]

on 1/11/2009 I'm going to try this next year. 5