1 pie shell, 9; unbaked
3 apples, pared and thinly sliced
3 tablespoon flour
1/2 cup flour
2 tablespoon butter, melted
27 oz mincemeat
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter, cold
1/4 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 1/2 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.
