| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Add a bit of zip and zest to your next holiday meal! Finish off your mincemeat pie with a shot of cognac and a handful of sweet raisins. Some like to gild the lily with whipped cream or some vanilla ice cream on top.

Easy Mincemeat Pie

2 cups bottled mincemeat
2 apples, peeled, cored and coarsely chopped
3/4 cup raisins (optional)
1/2 cup cognac (optional), divided use
1/4 cup butter
2 large egg yolks, beaten
1 (9-inch) unbaked double pie crust

1. Preheat oven to 450°F.
2. Place prepared mincemeat into a large mixing bowl; add apples, raisins and one half of cognac, if using. Stir to mix thoroughly.
3. Place 1 pie crust layer in the button of a 9-inch pie pan*; fill with mincemeat filling. Dot with butter; add remaining cognac. Cover with top crust, seal and slit in 2 to 3 places. Brush top crust with beaten egg yolks; bake 20 minutes.
4. Reduce heat to 400°F and bake 20 minutes. Reduce heat to 350°F; bake 20 minutes or until crust is browned. Remove from oven; cool on a wire rack.

Makes 9 servings.

*Use the crust of your choice, whether it's homemade, frozen or refrigerated.