|Bottled mincemeat||28 Ounce (1 jar)|
|Cooking apple||1 Large, cored and diced|
|Walnuts||4 Ounce, coarsely broken (1 Cup Or Can)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Brandy/Rum||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Pastry for a double crust 9 inch pie/One 11-ounce package piecrust mix||1|
|Hard sauce/Sliced sharp cheddar cheese||1 Cup (16 tbs)|
1. In medium-sized bowl, stir mincemeat, apple, walnuts, brown sugar, brandy, and lemon juice until well mixed.
2. Prepare pastry and line 9-inch pie plate as directed for 2-crust pie.
3. Preheat oven to 425°F. Spoon undrained mincemeat mixture into piecrust. Prepare top crust.
4. Bake pie 30 to 40 minutes until golden. Cool pie on wire rack 1 hour; serve warm, topped with Hard Sauce. Or cool completely to serve later.