Archive for the ‘Two-tone Holiday Pie’ Category
Two-tone Holiday Pie
This is a lovely combination of two wonderful tastes and would be my choice for a holiday pie. The mixture of the smooth velvety pumpkin with the rich fruit of the mincemeat is a delightful melt in your mouth flavor.
This recipe makes one pie
- 11/2 cups canned mincemeat
- 1 baked 9-inch pastry shell
- 1 pound 2-ounce pumpkin pie filling
- 1/4 cup orange juice
- 1 cup evaporated milk
- 1/2 teaspoon orange peel
- Whipped cream
Spread mincemeat evenly in bottom of pastry shell. Prepare pumpkin pie filling, following label directions but substitute the orange juice and evaporated milk for the liquid called for; stir in peel. (You could also divide the above Pumpkin Pie recipe in half and use it – use a large deep pie plate for this.) Pour the pumpkin mixture over the mincemeat.
Bake in a hot oven 400F for about 45 minutes or until a knife inserted halfway between center and edge of filling comes out clean. Cool. Serve with garnished rosettes of whipped cream. Bring extra whipped cream to the table.