Mincemeat Walnut Pie Recipe

5 1
Mincemeat Walnut Pie Recipe
Mincemeat Walnut Pie Recipe photo by Taste of Home
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Mincemeat Walnut Pie Recipe

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5 1
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Here's a tasty twist on the more traditional mincemeat pie. This one's sweeter, creamier, easier to make and so yummy!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 cup prepared mincemeat
  • 1/2 cup chopped walnuts

Directions

Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a large bowl, combine the sugar, flour and salt. Stir in the eggs, butter, mincemeat and walnuts until blended. Pour into crust.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Walnut Mincemeat Pie in Country Woman Christmas Annual 2005, p35

Nutritional Facts

1 piece: 399 calories, 19g fat (7g saturated fat), 100mg cholesterol, 229mg sodium, 53g carbohydrate (35g sugars, 1g fiber), 6g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/4 cup butter, melted
  • 1 cup prepared mincemeat
  • 1/2 cup chopped walnuts
  1. Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
  2. In a large bowl, combine the sugar, flour and salt. Stir in the eggs, butter, mincemeat and walnuts until blended. Pour into crust.
  3. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Walnut Mincemeat Pie in Country Woman Christmas Annual 2005, p35

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