Sugar plum mince pie

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.

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