Pear-Apple Mincemeat Pie

• 1 x pie shell (9 inch)
• 4 1/2 cups mincemeat pear-apple
• 1/4 cup sugar
• 2 tablespoons butter

1. Roll half of pastry to 18 inch thickness on a lightly floured surface.
2. Place in a 9-inch pieplate; set aside.
3. Combine mincemeat and sugar in a heavy saucepan; bring to a boil, stirring frequently.
4. Spoon mincemeat mixture into prepared pastry shell; dot with butter.
5. Roll remaining pastry to 18 inch thickness; transfer to top of pie.
6. Trim off excess pastry along edges.
7. Fold edges under and flute.
8. Cut slits in top crust for steam to escape.
9. Cover edges of pastry with strips of aluminum foil to prevent excessive browning.
10. Bake at 375F (190C) for 30 to 40 minutes, 9-inch pie.

pie shell, apple, sugar, butter

Taken from recipeland.com/recipe/v/pear-apple-mincemeat-pie-45867 (may not work)