Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
pastry for 2-crust pie
2 1/2 cps mincemeat
1/2 cp hopped tart apples
2 tbsp cognac
fruit juice if needed
1 - Prepare pastry; line 9-inch pan.
2 - Start oven at hot(425 degrees F.)
3 - Combine mincemeat with apples.
4 - Fill lined pan.
5 - Roll top crust and place over filled pan.
6 - Trim around edge, leaving 1-inch overhang.
7 - Turn pastry under edge of bottom crust, and press together with the fingers.
8 - Crimp into upsa=tanding edge.
9 - Cut small round hole in center of top crust.
10 - Pour brandy in before baking.
11 - Add a little fruit juice at same time if mincemeat mixture seems dry.
12 - Prick pastry with fork.
13 - Bake 30 minutes.
14 - Serve warm.
If stronger brandy flavor is desired, do not pour cognac into pie before
baking. Add 1 or 2 tbsp fruit juice. Bake as described. Remove
pie from oven, pour brandy in and let stand a few minutes.
Makes 6 servings.
A cube of American sharp Cheddar is served with this in our home.