12 January 2009
Last night, we had dinner over at my in-laws so I got a night off from cooking! My mother in law went all out with a lamb roast, mashed potatoes and lamb gravy, and homemade muffins. I supplied the dessert. Last summer, when apples were in season and the last of the tomatoes were hanging green on the vine, I canned some green tomato mincemeat for use in future pies. It came in handy last night. After church, I bought a refrigerated pie crust (I know, the shame right?), laid out the bottom crust in the pie pan, scalloped the edges and pricked it all over. Then, I added the jar of green tomato mincemeat. For the top crust, I found a smallish cookie cutter (I could only find my little man cookie cutter), cut the top crust into the shapes and laid them over the filling. To get the shapes to stick together, I gently wet the bottom of the pieces before laying them on top of the other pieces. This was super easy to do, only took a little extra time, and really upped the wow factor of the pie.