Ingredients

The following ingredients have 4 Servings
  • 1 jar (20.5 oz) ready-to-use mincemeat (2 cups)
  • 1 1/2 cups chopped pecans
  • 1 Gala apple, peeled, chopped (1 1/2 cups)
  • 1/2 cup chopped dried Calimyrna figs
  • 1/3 cup packed brown sugar
  • 1/3 cup brandy
  • 2 teaspoons grated lemon peel
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Instruction

  • In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
  • Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
  • Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.