Mincemeat Pie Recipe

The original Christmas pie, a tradition in England dating all the way back to the Middle Ages.

Ingredients:

1 3/4 Cups All-Purpose Flour

1 tsp. Salt

1/3 Cup Margarine, cold

1/3 Cup Shortening, cold

1/3 Cup Water, ice cold

1 medium Lemon Zest

1 Jar (32 oz.) Mincemeat

2 tsp. Milk

1 Egg yolk

2 Tbsp. Light Rum (optional)

Pecans or Walnuts, chopped (optional)

Preheat the oven to 425 degrees F.

Directions:

In a mixing bowl, combine the flour and salt, and cut in the margarine and shortening, until it resembles small peas. Sprinkle on the water and quickly gather the dough into a ball. Wrap it in waxed paper, and chill for 30 minutes to an hour.

Combine the lemon zest and mincemeat.

Layout wax paper, and cover with flour, rolling out about 2/3 of the dough, lining a 9” pie plate. Trim the edges and cut of the excess around the top edge.

Pour in the mincemeat mixture. And roll out the remaining dough to 1/8” thickness, and cut 10 strips 3/4” wide. Lay 6 of the stripes across, parallel to each other, and lay perpendicular the other 4, weaving them into place. Trim ends again, and press around the end of the pie crust.

Beat the egg and add to the milk, and brush over the pie crust. Bake for 10 minutes at 425 degrees F. Then reduce the heat to 350 degrees F and bake for 25 to 30 more minutes.

And Enjoy!