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Crisco® Streusel-Topped Mincemeat Pie

crisco-streusel-topped-mincemeat-pie

Cook Time: 50 Min

Yield: 8 Servings

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crisco-streusel-topped-mincemeat-pie

Ingredients

  • 1 Single-Crust
  • 1/2 C. butter, softened
  • 1/2 C. firmly packed brown sugar
  • 1/4 tsp. salt
  • 3/4 C. all-purpose flour
  • 3/4 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 27 oz. mincemeat
  • 1/2 C. chopped pecans or walnuts

Directions

  1. PREPARE recipe for Crisco Single-Crust. Line 9-inch pie plate with prepared crust. Flute edges as desired. Chill until ready to use.
  2. MOVE oven rack to lowest position in bottom of oven. Heat oven to 375°F.
  3. BEAT butter, brown sugar and salt in medium bowl with mixer on high speed until light and fluffy. Blend in flour and oats just until crumbly.
  4. SPOON mincemeat into pie crust, spreading evenly. Sprinkle evenly with nuts, if desired. Finely crumble streusel mixture over filling.
  5. BAKE on bottom rack 50 minutes or until crust is golden brown and filling begins to bubble. Cover with foil during last 20 minutes to avoid over-browning. Cool completely on wire rack.

Crisco® Streusel-Topped Mincemeat Pie

crisco-streusel-topped-mincemeat-pie

Cook Time: 50 Min

Yield: 8 Servings

Ingredients

  • 1 Single-Crust
  • 1/2 C. butter, softened
  • 1/2 C. firmly packed brown sugar
  • 1/4 tsp. salt
  • 3/4 C. all-purpose flour
  • 3/4 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 27 oz. mincemeat
  • 1/2 C. chopped pecans or walnuts

Directions

  1. PREPARE recipe for Crisco Single-Crust. Line 9-inch pie plate with prepared crust. Flute edges as desired. Chill until ready to use.
  2. MOVE oven rack to lowest position in bottom of oven. Heat oven to 375°F.
  3. BEAT butter, brown sugar and salt in medium bowl with mixer on high speed until light and fluffy. Blend in flour and oats just until crumbly.
  4. SPOON mincemeat into pie crust, spreading evenly. Sprinkle evenly with nuts, if desired. Finely crumble streusel mixture over filling.
  5. BAKE on bottom rack 50 minutes or until crust is golden brown and filling begins to bubble. Cover with foil during last 20 minutes to avoid over-browning. Cool completely on wire rack.

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