Recipe: Traditional Mince Pie, 4 Variations (None Such Mince Meat, 1980's)

TRADITIONAL MINCE PIE

1 (9 ounce) package JIFFY Pie Crust Mix (or pastry for double-crust pie)
1 (28 ounce) jar None Such Ready-to-Use Mince Meat
FOR BRUSHING ON TOP (optional):
1 egg yolk plus 2 tablespoons water

Preheat oven to 425 degrees F; place rack in lower half of oven.

Prepare pastry for 2-crust pie. Turn mince meat into pastry-lined 9-inch pie plate. Cover with top crust; cut slits near center. Seal and flute. If desired, for a more golden crust, mix egg yolk and water; brush over entire surface of pie.

Bake 30 to 35 minutes or until golden brown.

Makes one (9-inch) pie

VARIATIONS:

PEACHY MINCE PIE:
Drain 1 (16 ounce) can sliced peaches. Turn mince meat into pastry shell; top with peaches. Proceed as above.

MINCE NUT PIE:
Stir together mince meat and 1 cup coarsely chopped nuts. Proceed as above.

MINCE APPLE STREUSEL PIE:
Prepare pastry for 1 crust pie. To make the streusel, combine remaining pie crust mix, 1/4 cup firmly packed brown sugar and 2 teaspoons ground cinnamon; cut in 2 tablespoons softened margarine or butter until crumbly. Stir in 1/4 cup chopped nuts; set aside. Pare and slice 2 cooking apples; toss with 2 tablespoons flour. Arrange in pastry shell; top with mince meat, then streusel topping. Bake 25 to 30 minutes.

CRANBERRY MINCE PIE:
Stir together mince meat, 1 (14 ounce) jar cranberry-orange relish and 2 tablespoons flour. Proceed as above.

Source: Borden, None Such Mince Meat