This was not one of my favorite pies growing up as a child. Now I really enjoy the memories and tradition of mom's mincemeat pie. Mom made this every year for Thanksgiving because Dad loved it. I made it in both their memory and her devotion to him and what he loved on the Holiday. She was a great mom, wife and cook that always cooked to please us. I just wished I appreciated her expertise in baking and cooking and wasn't so picky as a child. Thanks mom and hope you both are enjoying the after life up there with all your wonderful recipes that lives on with me in your teachings.
1 jar of mincemeat filling
1/12 cups walnuts
2 apples peeled, cored and chopped
1/4 cup brandy or rum
1/2 cup brown sugar
1 tablespoon lemon juice
2 pastry crusts store-bought or homemade
milk
sugar
butter
Combine filling, nuts apples, brandy and sugar, lemon juice blend and refrigerate overnight.
Next day, let the filling sit out at room temperature.
Pour into prepared crust, top with another crust crimping edges and poke holes on top with a fork. Add butter to the top. Brush with milk and sprinkle with sugar. Bake at 425-degree hot oven until browned around 45 minutes.
