Lemon-topped mince pie

1 Servings

Ingredients

Quantity Ingredient
1 cup Pillsbury's Best All Purpose Flour*, sifted
½ teaspoon Salt
⅓ cup Shortening
3 tablespoons Cold water
9 ounces Pkg dry mincemeat; broken into pieces
2 tablespoons Sugar
1 cup Water
2 tablespoons Funsten's Walnuts; chopped
2 tablespoons Butter
⅔ cup Sugar
2 tablespoons Flour
2 Egg yolks
1 tablespoon Grated lemon rind
2 tablespoons Lemon juice
¾ cup Milk
2 Egg whites

Directions

MINCEMEAT FILLING

LEMON TOPPING

Sift together Pillsbury's Best All Purpose Flour and salt into mixing bowl.

Cut in shortening until particles are the size of small peas. Sprinkle 3 to 4 tablespoons cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into ball. Flatten to ½-inch thickness; smooth edges. Roll out on floured surface to a circle 1½ inches larger than inverted 9-inch piepan. Fit loosely into piepan.

Fold edge to form a standing rim; flute. Do not bake. Mincemeat Filling: Combine dry mincemeat (if desired, 2 cups prepared mincemeat may be substituted for dry mincemeat mixture), sugar and water in small saucepan.

Bring to a rolling boil; boil 1 minutes. Cool. Stir in 2 tablespoons chopped walnuts. Turn into pastry-lined pan. Pour topping over mincemeat.

Bake in moderate oven (350 degrees) 45 to 50 minutes. Cool. Lemon Topping: Combine butter, sugar and flour; mix well. Blend in egg yolks.Stir in grated lemon rind, lemon juice, and ¾ cup milk. Beat egg whites until soft peaks form; fold gently into mixture.

NOTES : "Senior Winner in Pillsbury's 8th Grand National Recipe and Baking Contest by Miss Wetona L. Crawford, Pleasant Hill, California. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@... on Oct 31, 1997

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