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Prep Time: 30 Minutes Cook Time: 32 Minutes |
Ready In: 62 Minutes Servings: 6 |
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From Southern Living. Ingredients:
1 (23 ounce) can mincemeat |
1 (8 ounce) can crushed pineapple, drained |
2 cups sliced cooking apples |
1 (15 ounce) package refrigerated pie crusts |
1 tablespoon sugar |
Directions:
1. In a large mixing bowl, combine the first 3 ingredients; set aside.
2. Fit 1 piecrust into a 9-inch pie pan-follow package directions.
3. Spoon mincemeat mixture into pie crust; smooth filling evenly.
4. Roll remaining pie crust to press out fold lines; cut with a 3-inch leaf-shaped cutter.
5. Mark veins on leaves with a pastry wheel or sharp knife.
6. Arrange leaves over mincemeat mixture; sprinkle pie with sugar.
7. Bake in a 425° oven for 30-32 minutes or until golden.
8. Cover pie crust edges with foil after 12 minutes to prevent over-browning.
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