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• 1-3/4 cups mincemeat (right out of the jar)
• 2 tablespoons all-purpose flour
• 3/4 cups light brown sugar
• 1/8 teaspoon salt
• 3 tablespoons softened butter
• 2 egg yolks, lightly beaten
• 1 cup cold milk (not skim or 1%)
• 1/8 teaspoon ground ginger
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• 2 egg whites, stiffly beaten
• 1 unbaked 9-inch pie shell

Preheat oven to 450°F.

Spread mincemeat evenly in unbaked pie shell.

In the bowl of an electric mixer, combine the flour, brown sugar and salt. With mixer on medium speed, blend in the butter. Add the egg yolks, milk, ginger, lemon juice and zest, and beat until smooth.

Carefully fold the stiffly beaten egg whites into the custard mixture, and pour over mincemeat in pie shell.

Bake at 450°F for 10 minutes. Then reduce oven temperature to 325°F and bake an additional 45 minutes. Delicious served warm or cold.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust