Title: Lemon-Topped Mince Pie
Categories: Dessert Pie Pastry
Yield: 1 Servings

	1 c	Pillsbury's Best All Purpose
:		Flour* -- sifted
1	/2 t	s salt
1	/3 c	shortening
	3 T	B cold water
:		Mincemeat Filling:
	9 o	z pkg
:		-
	2 T	B sugar
	1 c	water
	2 T	B Funsten's Walnuts --
:		chopped
:		Lemon Topping:
	2 T	B butter
2	/3 c	sugar
	2 T	B flour
	2	egg yolks
	1 T	B grated lemon rind
	2 T	B lemon juice
3	/4 c	milk
	2	egg whites
:		dry mincemeat -- broken into
:		pieces

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 1/2-inch thickness; smooth edges. Roll out on floured surface to a circle 1 1/2 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 3/4 cup milk. Beat egg whites until soft peaks form; fold gently into mixture.

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet

From: Ngavlak@aol.Com Date: 31 Oct 97 Mastercook Recipes (Mailing List) Ä

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