Mincemeat pie filling

Prep time: 45 minutes

Cook time: 1 hour

Serves 8

Lue Gonsales of Modesto lost her only recipe for mincemeat pie with ready-made mincemeat. She has a pie crust recipe, but doesn't know what to add to the mincemeat, the temperature to bake the pie and the length of time to bake it.

Today's recipes come from Martha Stewart and should fill the bill for Gonsales.

Ingredients:

All-purpose flour, for dusting

Pie dough

2 (27-ounce jars) prepared mincemeat

1 McIntosh apple, peeled, cored, seeded and grated

1 tablespoon brandy

Grated zest of 1 lemon

Instructions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside. On a lightly floured surface, roll half the pie dough into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate for 15 minutes.

Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy and lemon zest. Spoon filling into the chilled piecrust.

On a lightly floured surface, roll out remaining pie dough to a 12-inch circle. Cover filling, trim evenly along edge and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about ¾-inch apart. Place on prepared baking sheet.

Bake for 15 minutes. Lower the temperature to 350 degrees and bake until the crust is golden brown and the center bubble, 45 to 50 minutes. Cool on a wire rack.