Judy's Mince Pie
- 1 qt
- jar, mincemeat (i used a quart jar of green tomato mincemeat that i had canned at summers end)
- granny smith apples, pelled and diced very small
- lemon, zested
- orange, zested
- 1/4 c
- 1 Tbsp
- small amout of milk to brush top of pie crust
- sugar, for top of pie
- pie crust, for 2 crust pie
Line a 9 inch pie plate with pie pastry.
In large bowl mix together mincemeat, lemon and orange zest, brandy and diced apple; stir until throughly combined. Pour into pastry lined pie plate. Dot top of filling with 1 T. butter. Place pastry top on pie filling or do a lattice top. Trim and roll edges under, flute edges and cut vents in pastry top. Brush top of pastry with milk and sprinkle with sugar (do not sprinkle sugar on crust edges). Place pie on foil lined sheetpan and bake in 375 degree F. oven until crust is golden brown and filling is hot and bubbling.