Mincemeat Pie With Bourbon Sauce

Recipe from

Oxmoor House

Ingredients

Pastry for 1 double-crust (9-inch) pie
4 cups prepared mincemeat

Preparation

Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.

Place mincemeat in a medium saucepan; cook over low heat, stirring occasionally, until thoroughly heated. Spoon mixture into pastry shell.

Roll remaining pastry to 1/8- inch thickness; and place over filling. Trim edges; seal and flute. Cut slits in top crust to allow steam to escape. Bake at 400° for 10 minutes. Reduce heat to 350°, and continue baking 30 minutes. Serve slices with Bourbon Sauce.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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