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.