Mince Pie

Preheat oven to 400 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll one of the pieces of dough to a 12-inch disk. Fold dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away excess dough at the edge of the pan. Spread the mincemeat evenly in the crust. For top crust, lightly flour work surface and dough and roll dough to a 10-inch disk. Moisten the edges of the bottom crust with egg wash and place the top crust over the filling. Tuck the edges of the top crust under the bottom crust and flute the edges. Brush with egg wash, sprinkle with sugar, and cut a vent in the center of pie. Bake for 15 minutes on the bottom rack of the oven. Lower the temperature to 350 degrees and move the pie to the middle rack. Bake the pie about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up. Cool pies on racks and serve warm or at room temperature. Serve wedges of pie alone or with ice cream. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking live Show #9013 Posted to MC-Recipe Digest V1 #969 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997