Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pie shell, 9\"; unbaked |
| 3 \N | Apples, pared and thinly sliced |
| 3 tablespoons | Flour |
| ½ cup | Flour |
| 2 tablespoons | Butter, melted |
| 27 ounces | Mincemeat |
| ¼ cup | Brown sugar |
| 1 teaspoon | Cinnamon |
| ⅓ cup | Butter, cold |
| ¼ cup | Nuts, chopped |
In large bowl, toss apples with 3 tablespoons flour and melted butter; arrange in pastry shell. Top with mincemeat. In medium bowl, combine remaining ½ c flour, sugar and cinnamon; cut in cold butter until crumbly. Add nuts; sprinkle over mincement. Bake in lower half of 425 degrees oven 10 minutes. Reduce heat to 375 degrees; bake 25 minutes longer or until golden. Cool. Garnish as desired.
PAT'S NOTES FROM 1/95: This pie was excellent. I used reconstituted mincemeat (1 box) and as many apples as were needed to fill the pie plate - lots more than the recipe calls for. I increased the amount of topping to add sweetness because of the increased number of tart apples.