Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | (500 ml) about 340 g(12 oz) |
\N \N | Pitted Prunes, halved |
1 cup | (250 ml) chopped Walnuts |
\N \N | Pastry for 2-crust 22 cm (9- |
\N \N | Inch) Pie |
½ cup | (125 ml) Port or Brandy |
28 ounces | (795 ml) jar Prepared Mince- |
\N \N | Meat |
\N \N | Beaten egg, for glaze |
\N \N | Sugar |
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.