Instructions: Preheat oven to 425`F. In small saucepan, break mincemeat into small pieces; add water. Boil briskly 1 minute. Cool. Pour mincemeat into pastry shell. Bake 15 minutes. In small bowl, combine eggs, sour cream, sugar and vanilla. Pour over mincemeat; sprinkle with nuts. Return to oven 8 to 10 minutes or until sour cream mixture is almost set.

Refrigerate 1 1/2 hours or until top is set. Serve cold. Refrigerate leftovers.

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