Ingredients:

• 1 unbaked frozen 9-inch 2-crust pie shell
• 1 quart prepared mincemeat
• 1 McIntosh apple, peeled, cored, seeded, and grated
• 1 tablespoon brandy
• zest of 1 lemon, grated

Preparation:
Preheat oven to 400ºF. In a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Transfer filling into the piecrust. On a lightly floured surface, roll out top piecrust to a 12-inch circle. Transfer to pie. Trim dough evenly along edge and press crusts together to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4 inch apart. Place on a parchment-lined baking sheet. Bake for 15 minutes. Reduce the temperature to 350ºF and bake until the crust is golden brown and the center bubbles, about 45 to 50 minutes. Cool on a wire rack