Mincemeat Pie with Lattice Top
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 6
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Ingredients
- PIE CRUST:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening (chilled)
- 1/2 cup cold butter or margarine
- Ice water (6 to 8 tablespoons)
- FILLING:
- 1 jar of mincemeat pie filling 
 
An attractive lattice top highlights this spicy favorite, made with commercially prepared mincemeat
pie filling or your own homemade version. It's delicious any time of year, but especially good
for dessert on a crisp autumn day or to top off a Thanksgiving celebration.
 

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Directions
  • PIE CRUST: See the double pie crust recipe for instructions on preparing
    the pie crust. Follow the double pie crust recipe through placing the bottom crust in the pie
    plate. Trim so there is approximately 1/2 inch overhang around the edge of the pie plate. Refrigerate
    the pie crust for the top until ready to use.
  • FILLING: Place the filing
    in the bottom crust and spread out evenly.
  • LATTICE TOP CRUST: Roll out
    the top crust and cut into ½ inch strips. Place approximately 6 strips across the top of the
    filling. To weave the cross strips into the first 6 strips, fold every other one about half ways
    back on the pie. Place a strip across the pieces that are not folded back and then unfold the
    folded strips.
  • Fold back the strips that were left unfolded before and place another
    strip across the strips that are not folded back. Unfold the strips and continue on in this manner,
    alternating the folded strips. Repeat the same procedure on the other half of the pie.
  • Lift
    each strip and moisten the edge of the crust in that area with water and then press the strip
    back down to seal it at the edge. When the strips are all placed across the filling, trim the
    ends 1/8 inch shorter than the overhang of the bottom crust.
  • Moisten the entire edge of
    the crust and then turn the overhang from the bottom crust up over the ends of the strips so the
    edge of the crust is flush with the edge of the pie plate. Seal the bottom crust and strips by
    fluting the edges in a desired manner.
  • Place the pie in an oven preheated to 375°F and
    bake for 45 minutes or until the crust is golden brown.


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