| 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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