Instructions: Combine first 3 ingredients in bowl and set aside.

Fit 1 pie crust into a 9 inch pie plate according to package directions.

Spoon mincemeat mixture into pie crust.

Roll remaining piecrust to press out fold lines; cut with a 3 inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or sharp knife.

Arrange pastry leaves over mincemeat mixture; sprinkle with sugar.

Bake at 425 degrees F. for 30 to 32 minutes or until golden. Shield edges of pie with strips of aluminum foil after 12 minutes to prevent excessive browning.

10 servings.

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