sour cream mince pie
- Categories
- Pies
- Yield
- 10 Servings
| Measure | Ingredient |
|---|---|
| 1 | 9-in pastry shell; unbaked |
| 1 pack | (9 oz) condensed mincemeat; crumbled |
| 1 cup | Apple juice or water |
| 1 medium | Apple; cored, peeled, chopped |
| 1 tablespoon | Flour |
| 2 cups | Sour cream |
| 2 | Eggs |
| 2 tablespoons | Sugar |
| 1 teaspoon | Vanilla |
| 3 tablespoons | Nuts; chopped |
Preheat oven to 425°. In small saucepan, combine mincemeat and apple juice.
Bring to a boil; boil briskly 1 minute. In medium bowl, stir flour into apples to coat; stir in mincemeat. Pour into pastry shell. Bake 15 minutes.
Meanwhile, in small mixer bowl, combine sour cream, eggs, sugar and vanilla; beat until smooth. Pour evenly over mincemeat mixture. Sprinkle with nuts. Return to oven; bake 8 to 10 minutes longer until set. Cool.
Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 18, 1997
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