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Mincemeat Pie

Note:  This recipe was hastily copied from my sister-in-law's (Mary Eaves) recipe book, A Country Christmas, 1996, Lorenz Books, Hermes House Publishing, London.  A regular pie pan   produces good results.  The crust dough is a little heavy and only the most experienced cooks can make the lattice top look good.  But the taste is so outstanding, one forgets about appearance.  Everything about this pie is healthy except the crust.  Rather than use a low-fat butter substitute, this cook has decided to trim the daily fat content in other dishes and splurge with dessert.

for the crust:

2 cps flour
2 t cinnamon
2/3 cp walnuts, finely ground
1 1/2 cp butter
4 T superfine sugar
1 egg
2 drops walnut extract
1 t vanilla
1-2 T water

1. Mix flour, cinnamon, and walnuts in food processor.
2. Mix sugar, egg white, vanilla and water.
3. Knead and chill 30 minutes.

for the mincemeat filling:

1 1/3 cp raisins
2/3 cp dried figs or prunes
2/3 cp dried apricots, chopped
8 oz grapes, halved and seeded
1/2 cp almonds, chopped
finely ground rind of lemon
2 T lemon juice
2 T brandy or port
1/4 t allspice
1/2 cp light brown sugar
2 T butter, melted


4. Mix mincemeat ingredients.
5. Reserve 1/3 pastry for lattice.
6. Use 9" loose-based pan with 1/4" rim. Lay dough in pan so sides and bottom fit snugly. Use roller across top to trim excess dough.
7. Fill pastry and lay strips. Sprinkle with sugar.
8. Bake at 375( on a baking sheet 30-40 minutes.