INGREDIENTS:
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1/3 cup cold shortening
- 1/3 cup cold margarine
- 1/3 cup ice cold water
- 1 jar (32 ounces) mincemeat
- zest of 1 medium lemon
- 1 egg yolk
- 2 teaspoons milk
- 2 tablespoons light rum, optional
- chopped pecans or walnuts, optional
PREPARATION:
Wrap dough in waxed paper; refrigerate to chill, about 30 minutes to 1 hour.
Combine mincemeat with lemon zest; set aside.
On a floured surface, roll out about 2/3 of the chilled pastry; line a 9-inch pie plate with the pastry. Trim edges and flute. Pour in mincemeat mixture. Roll out remaining pastry to 1/8-inch thickness and cut out 10 strips about 3/4-inch wide. Arrange 6 strips crosswise on pie and 4 strips lengthwise, woven in a lattice pattern. Trim ends of strips and press gently into sides of pie shell.
Beat egg yolk with milk; brush over the pastry. Bake in a preheated 425° oven for 10 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer, or until done. If desired sprinkle with rum and chopped pecans or walnuts. Serve slightly warm with ice cream, if desired. Storee pie, covered, in refrigerator.
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