Traditional Mincemeat Pie Recipe

In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy, and lemon peel until well blended. Cover; refrigerate at least 8 hours.

Let pie filling stand at room temperature for 30 minutes. Place oven rack in the lowest position. Heat oven to 425°F.

Meanwhile, bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes.

Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.

Stir filling well. Spoon filling into the prepared crust-lined pie plate. Spread the filling evenly.

Place the second crust over the filling. Fold the excess top crust under the bottom crust edge, pressing the edges together to seal and form a thick rim.

Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. Use your other index finger to push the pastry outward, forming a scalloped edge.

With a small knife, cut slits or shapes in several places on the top crust to allow steam to escape while baking.

Bake the pie for 15 minutes. Cover the edges of the crust with foil to prevent excessive browning. Continue baking for an additional 25 to 30 minutes or until the crust is golden brown.

Cool completely on cooling rack before serving, about 5 hours. Cut into slices and serve.