This is my dad’s own recipe that he waits all year to make. 🙂 His comments: This is the recipe for my favorite pie in the whole world. I look forward all year to eating this pie at Christmas time!
1 box Pillsbury frozen pie crust (2 crusts)
1/4 cup corn starch
1 jar prepared mincemeat without liquor (We prefer Crosse & Blackwell, which is usually available at Farm Fresh but you may have to order it online)
1 cup toasted pecans, chopped
2/3 cup raisins
2/3 cup sultanas (golden raisins)
2/3 cup dried currants
6 large dried figs, diced
6 large dates, diced
1/2 cup granulated sugar
1/4 cup sanding sugar (large crystal sugar) for dusting crust
1 tsp milk
Preheat to 350 degrees.
Thaw pie crust according to directions on box. Sprinkle an ungreased glass pie dish with corn starch. Unroll 1 crust and place it into the prepared pie dish.
Mix together mincemeat, pecans, raisins, sultanas, currants, figs, dates, and granulated sugar in a large bowl with a wooden spoon. Pour entire contents into prepared pie crust. Spread evenly with wooden spoon.
Unroll second pie crust onto parchment paper and roll until flat and smooth. Place on top of prepared pie and seal the edges of the two pie crusts with a faint amount of water (top crust will be larger and overlap the bottom but that’s fine for now).
With thumb and forefinger, pinch crust edges together all around the pie (try not to pinch so hard that the glass dish shows through). With sharp, unserrated knife (like a paring knife), trim uneven edges from around the pie. Place dough trimmings onto parchment paper.
Cut openings into top of pie in a decorative small circle in the center (can use unserrated knife or very small cookie cutter). This is critical to allow steam to escape and minimize the crust puffing up during baking. Be gentle so as not to tear the top crust. To remove cut-outs, use clean tweezers or knife points to gently pull out of openings.
Form remaining dough into a ball and roll out with a rolling pin. Use very small decorative cookie cutters to cut leaves, stars, etc. to place onto top of pie crust. These can be “glued” into place by using a very faint amount of water. Be careful to avoid any water drops on the crust as it may discolor crust during baking. Roll tiny berry balls from remaining dough trimmings and place those with decorations on top of pie crust, gluing with the water.
When crust is fully decorated, mix egg with milk to create an egg wash. Very gently brush wash over entire crust (including any decorations), using a very soft basting brush. Take care not to use too much egg wash, or this may create small “puddles” of wash which will cook into egg during baking.
After entire pie crust is coated with egg wash, sprinkle sanding sugar to cover completely.
Place pie onto jelly roll pan (or any baking sheet with a lip) lined with parchment paper and bake for 35-45 minutes or until golden-brown all over. Be sure to cover edges of pie loosely with aluminum foil or a metal pie edge ring after 15 minutes to keep edges from burning.
Cool on rack for 15 minutes and enjoy with a scoop of vanilla ice cream!