Old Fashioned Mince Pie
|8 inch double crust pie pastry||1|
|Prepared mincemeat||18 Ounce (1 Jar)|
|Diced tart apples||1 Cup (16 tbs), pared|
|9 inch double crust pie pastry||1|
|Prepared mincemeat||28 Ounce (1 Jar)|
|Diced tart apples||1 1⁄2 Cup (24 tbs), pared|
|10 inch double crust pie pastry||1|
|Prepared mincemeat||36 Ounce (2 Jars, 18 Ounce Each)|
|Diced tart apples||2 Cup (32 tbs), pared|
Heat oven to 425°.
Mix mincemeat and apples.
Turn into pastry-lined pie pan.
Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 8- and 9-inch pies 40 to 45 minutes and 10-inch pie 60 to 65 minutes.