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Add a photoServings: 10
Ingredients
- 23 ounce mincemeat -- canned
- 8 ounce crushed pineapple -- liquid removed
- 2 c. apples -- sliced
- 2 x pie crusts (9 inch)
- 1 Tbsp. sugar
Directions
- Combine first 3 ingredients in bowl and set aside.
- Fit 1 pie crust into a 9 inch pie plate according to package directions.
- Spoon mincemeat mix into pie crust.
- Roll remaining piecrust to press out fold lines; cut with a 3 inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or possibly sharp knife.
- Arrange pastry leaves over mincemeat mix; sprinkle with sugar.
- Bake at 425 degrees F. for 30 to 32 min or possibly till golden brown. Shield edges of pie with strips of aluminum foil after 12 min to prevent excessive browning.
- 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 10 servings | |
| Calories 226 | |
| Calories from Fat 105 | 46% |
| Total Fat 11.71g | 15% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 70mg | 2% |
| Total Carbs 29.29g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.74g | 3% |
| Protein 1.48g | 2% |
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