Sugar Plum Mince Pie
Find out why Little Jack Horner stuck his thumb into a pie by trying this delicious dessert.
Yield
12 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
prunes
pitted, halved |
*
|
| 1 | cup |
walnuts
chopped |
|
| 1 | x |
pie shell (9 inch)
|
|
| ½ | cup |
port wine
or brandy |
*
|
| 28 | ounces |
mince meat, prepared
|
* |
| 1 | x |
eggs
beaten, for glaze |
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
prunes
pitted, halved |
*
|
| 237 | ml |
walnuts
chopped |
|
| 1 | x |
pie shell (9 inch)
|
|
| 118 | ml |
port wine
or brandy |
*
|
| 809.2 | ml/g |
mince meat, prepared
|
* |
| 1 | x |
eggs
beaten, for glaze |
*
|
| 1 | x |
sugar
|
*
|
Directions
Combine prunes and port in covered container; let stand overnight.
Add mincemeat and walnuts to prune mixture; and set aside. Roll half the pastry out on floured board and use to line 22 cm (9-inch) pie plate; trim and flute edges. Spoon prune-mincemeat filling into pastry shell. Roll out remaining pastry; brush with egg; sprinkle with sugar. Bake in 220C (425F) oven 10 minutes. Reduce heat to 190C(375F); continue baking 20 to 25 minutes until crust is golden and filling is bubbly. Cool on rack.
Serve wedges with whipped cream, sweetened to taste.
