| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Christmas, Desserts, Pie | 12 | Servings | |
INGREDIENTS
| 2 | c | (500 ml) about 340 g(12 oz) |
| Pitted Prunes, halved | ||
| 1 | c | (250 ml) chopped Walnuts |
| Pastry for 2-crust 22 cm (9- | ||
| Inch) Pie | ||
| 1/2 | c | (125 ml) Port or Brandy |
| 28 | oz | (795 ml) jar Prepared Mince- |
| Meat | ||
| Beaten egg, for glaze | ||
| Sugar |
INSTRUCTIONS
Combine prunes and port in covered container; let stand overnight. Add mincemeat and walnuts to prune mixture; and set aside. Roll half the pastry out on floured board and use to line 22 cm (9-inch) pie plate; trim and flute edges. Spoon prune-mincemeat filling into pastry shell. Roll out remaining pastry with egg; sprinkle with sugar. Bake in 220C (425F) oven 10 minutes. Reduce heat to 190C(375F); continue baking 20 to 25 minutes until crust is golden and filling is bubbly. Cool on rack. Serve wedges with whipped cream, sweetened to taste. Makes on 22cm (9-inch) pie. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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