Pillsbury and Martha Stewart have easy to follow recipes for mince meat pie. Martha Stewart's recipe is a simpler take on the dessert, while Pillsbury's adds figs for more flavor.
To make Pillsbury's recipe, in a bowl, stir together 2 cups ready to use mincemeat, 1 1/2 cups chopped pecans, 1 1/2 cups chopped and peeled Gala apples, 1/2 cup chopped dried Calimyrna figs, 1/3 cup packed brown sugar, 1/3 cup brandy and 2 teaspoons grated lemon peel. Cover, and refrigerate for eight hours. Take the filling out of the refrigerator 30 minutes in advance, and preheat the oven to 425 degrees Fahrenheit. Line a 9-inch pie plate with premade pie crusts, and pour the filling into the plate. Top with the second pie crust, and cut slits. Bake on the lowest rack for 40 to 45 minutes.
To make Martha Stewart's recipe, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Line a pie plate with pie dough, and refrigerate for 15 minutes. In a large bowl, combine 2 27-ounce jars mincemeat, 1 peeled, cored, seeded and grated McIntosh apple, 1 tablespoon brandy and the grated zest of 1 lemon. Pour the filling into the pie dish, and cover with another pie crust. Cut slits, and place on the baking sheet. Bake for 15 minutes, lower the temperature to 350 degrees Fahrenheit, and bake for another 45 to 50 minutes.