Serves: 6
Total Calories: 161

Pastry for a 9-inch double-crust pie
1 1/4 cups mincemeat prepared ( 1/2 of a 28-oz. jar)
5 cups apples peeled, sliced cooking (Golden Delicious, Winesap, Jonathan)
3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon ground
1 egg white lightly beaten
sugar
Vanilla ice cream

Preheat oven to 450°.

Divide dough almost in half. On a lightly floured surface, roll larger portion of dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate.

Spread mincemeat evenly in bottom of pastry shell. Place apples in a large bowl. In a small bowl, mix sugar, flour and cinnamon. Toss with apples to mix well. Evenly distribute apple mixture over mincemeat.

Roll remaining dough for top crust and place overfilling. Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges under seal and flute. Cut a decorative design in center of pie to permit steam to escape.

Brush top of pastry with egg white and sprinkle with sugar. Bake for 10 minutes reduce heat to 350° and bake 40 minutes longer or until filling is bubbly in center and crust is golden brown. Cool on a wire rack. Store in a cool place.

Serve at room temperature with ice cream if desired.

Nutritional Facts:

Serves: 6
Total Calories: 161
Calories from Fat: 4

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