Mincemeat Pie (No meat)

• This is an all fruit mincemeat pie. Old recipes call for ground beef or venison. Alter to your liking.
• 
  
• INGREDIENTS
• 1/2 cup sugar
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 1/8 teaspoon salt
• 2 large eggs, slightly beaten
• 2 tablespoons butter, melted
• 1 cup chopped walnuts
• 1 (27 oz.) jarNone Such® Ready-to-Use Classic Original Mincemeat
• OR 1 (27 oz.) jar None Such® Brandy and Rum Mincemeat
• 1 (9-inch) unbaked pie crust
• 
  
• PREPARATION
• 1. HEAT oven to 400°F. Combine sugar, flour and salt in large bowl. Add eggs; mix well. Add butter, walnuts and mincemeat; mix well. Turn into pie crust. Bake 15 minutes.
• 2. REDUCE oven temperature to 325°F; bake an additional 50 minutes or until filling is slightly puffed and firm. Tent with foil the last 20 minutes of baking time. Cool slightly. Serve warm or cool, garnish with whipped cream.

ALTERATIONS TO THIS RECIPE:

• 1. • 1/2 cup brown sugar
     • 2 tablespoons Pillsbury BEST® All Purpose Flour
     • 1/8 teaspoon salt
     • 1 large egg, slightly beaten
     • 2 tablespoons butter, melted
     • 1 cup chopped walnuts
     • 1 Sliced gala apple and 1 chopped granny smith apple
     • 1 (27 oz.) jarNone Such® Ready-to-Use Classic Original Mincemeat
     • 1/3 cup of Brandy
     • 2 (9-inch) unbaked pie crusts - Use one crust for the bottom and the other crust for the top. Second crust can be rolled out and placed however desired. Or, cut second crust into strips and lay across the top of the pie for a nice decoration.
     • 
       
     • PREPARATION
     • 1. HEAT oven to 400°F. Combine sugar, flour and salt in large bowl. Add eggs; mix well. Add butter, walnuts and mincemeat; mix well. Turn into pie crust. Bake 15 minutes.
     • 2. REDUCE oven temperature to 325°F; bake an additional 50 minutes or until filling is slightly puffed and firm. Tent with foil the last 20 minutes of baking time. Cool slightly. Serve warm or cool, garnish with whipped cream.
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