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Apple Mince Pie

Pastry for 2-crust pie
3 medium all-purpose apples, cored, pared and thinly sliced
3 T. flour
2 T. butter or margarine, melted
1 (27-oz.) jar None Such Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1 egg yolk plus 2 T. water (optional)

Place rack in lower half of oven; preheat oven to 425F. In large bowl, toss apples with flour and butter; turn into prepared crust. Spoon mincemeat evenly over apple mixture. Cover with top crust; cut slits near center. Seal and flute. Brush egg mixture over crust (optional).

Bake 10 minutes. Reduce oven temperature to 375F; bake 25 minutes longer or until golden. Cool. Garnish as desired.

Tip: To substitute condensed mincemeat for ready-to-use mincemeat, crumble 1 (9-ounce) package None Such Condensed Mincemeat into small saucepan; add 3/4 cup water. Boil briskly 1 minute. Cool. Proceed as recipe directs.

All materials are courtesy of Eagle Brand Sweetened Condensed Milk and None Such Mincemeat. For more recipes, visit www.eagle and

Published in the November 23, 2005 issue of Farm World.