About this recipe:Use your favourite shortcrust pastry recipe to make this apple, walnut and mincemeat pie. Makes a lovely Christmas dessert instead of individual mince pies. Delicious with custard or a scoop of vanilla ice cream.
4 apples - peeled, cored and chopped
2 tablespoons butter
2 teaspoons lemon juice
100g caster sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
450g prepared mincemeat
125g chopped walnuts (optional)
shortcrust pastry for 2 layered pie
1 egg yolk
1 tablespoon water
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Place apples, butter and lemon juice into a saucepan over medium heat. Cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg and vanilla. Mix in mincemeat and walntus until thoroughly combined; set pie filling aside.
Arrange one layer of shortcrust pastry in a 23cm pie tin; pour filling on top. With a pastry brush dipped in water, moisten edge of the bottom pastry layer. Top pie with second piece of pastry and crimp the edge of the pie together with a fork to seal. Cut 4 slits in top of pastry for steam vents. In a small bowl, whisk egg yolk with water and brush yolk mixture over the pastry.
Bake in the preheated oven for 15 minutes, then reduce oven temperature to 180 C / Gas mark 4. Remove pie from oven and cover crust edges with strips of foil to prevent over-baking. Return pie to the oven and bake until pastry is golden brown and filling is bubbling, 30 to 35 more minutes.