Meatless Mincemeat Pie Recipe

Recipesfull introduces to you: Pie Recipes. (Meatless Mincemeat Pie Recipe). A sweet mincemeat treat! May use brandy or apple juice in place of the rum.

Brief

Prep 30 mins

Cook: 40 mins

Additional: 22hrs50 mins

Total: 1day

Servings: 8

Yield: 1 pie

Meatless Mincemeat Pie Recipe

Ingredients

1 (18 ounce) jar prepared mincemeat pie filling

1 ½ cups chopped walnuts

2 apple - peeled

cored

and chopped

½ cup packed brown sugar

¼ cup rum

1 tablespoon lemon juice

1 recipe pastry for a 9 inch double crust pie

Elegant White Chocolate Banana Cream Pie

Dessert

Directions

Step 1

Combine mincemeat walnuts apples brown sugar lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.

Step 2

Preheat oven to 425 degrees F (220 degrees C).

Step 3

Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.

Step 4

Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Nutritional Information

Meatless Mincemeat Pie Recipe

Servings Per Recipe:8

Calories: 463.3

% Daily Value *

Protein: 4.8g 10%

Carbohydrates: 60.2g 19%

Dietary Fiber: 5.8g 23%

Sugars: 42.1g

Fat: 23.5g 36%

Saturated Fat: 4.2g 21%

Vitamin A Iu: 23.4IU 1%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 9%

Vitamin C: 2.7mg 5%

Folate: 40.1mcg 10%

Calcium: 37.3mg 4%

Iron: 1.4mg 8%

Magnesium: 40.6mg 15%

Potassium: 168.7mg 5%

Sodium: 260.9mg 10%

Thiamin: 0.2mg 17%

Calories From Fat: 211.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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