Ingredients

Pastry for two-crust pie
1 28-ounce jar prepared Borden's mincemeat
1 1/2 cups peeled, chopped apples
Roll one pastry shell out and place in pie tin.
Combine mincemeat and apples. Spoon mixture into pie shell.

Directions

Roll out second pastry shell and place over pie. Trim and seal edges with water. Flute edges with fork. With remaining pastry scraps, cut shapes of apples and leaves and decorate top. Attach shapes with small amount of water. Cut slits in top of crust with sharp knife.

Bake at 400 degrees for 30-35 minutes. Cover edges with foil to prevent burning, if necessary.

Each serving contains 389 calories, 16 g fat, 62 g carb, 604 mg sodium, 0 cholesterol.