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Traditional Mincemeat Pie

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8


  • Pastry dough for 9-inch double-crust pie crust
  • 1 27 oz. jar None Such® Ready-to-Use Brandy and Rum Mincemeat (OR 1 27 oz. jar None Such® Classic Original Mincemeat)
  • 1 large egg yolk
  • 2 tablespoons cold water


  • PLACE rack in lowest position in oven. Heat oven to 425°F.
  • To use NONE SUCH® Condensed Mincemeat: Crumble 2 (9 oz.) packages condensed mincemeat into medium saucepan. Add 2 ¼ cups water. Bring to a boil over high heat. Cook and stir 1 minute. Cool completely. Proceed as directed above.
  • ROLL out half of pastry dough on floured surface and line 9-inch pie plate. Fill with mincemeat. Roll out remaining pastry dough on floured surface. Cover filling with top crust. Seal and flute edges. Cut a few slits near center to vent steam. Whisk egg and water in small cup until blended, if desired. Brush over crust.
  • BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack.



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