Pastry for a double-crust 10-inch (25 cm) pie
3 cups (750 mL) prepared mincemeat with brandy and rum
1 cup (250 mL) applesauce
1 cup (250 mL) pared, diced tart apple
3/4 cup (175 mL) coarsely chopped California walnuts
1 egg yolk
1 tablespoon (15 mL) water
Sugar, to sprinkle
1/3 cup (75 mL) granulated sugar
1/3 cup (75 mL) firmly packed brown sugar
1 cup (250 mL) water
1 lemon wedge
1 orange wedge
1/2 cup (125 mL) dark rum
Roll out 2/3 of the pastry to 1?8-inch (3 mm) thickness. Fit into the 10-inch (25 cm) pie plate; trim overhang to 1 inch (2.5 cm). Roll out remaining pastry to a 12-inch (30 cm) circle. Cut with pastry wheel or knife into 1/2-inch (1 cm) wide strips.
In large bowl, combine mincemeat, applesauce, diced apple and walnuts. Turn into pie shell. Moisten edge of shell slightly with cold water. Arrange five pastry strips, an inch (2.5 cm) apart, across filling; press edges to rim of shell. Place five strips diagonally across first ones, to make lattice; press ends to rim of shell. Fold overhang of lower crust over ends of strips, to make a rim. Flute rim.
Beat egg yolk with 1 tablespoon (15 mL) water. Brush over lattice top, but not on edge of pastry. Sprinkle lattice with sugar. Bake at 400°F (200°C) for 30 to 35 minutes, or until crust is nicely browned. Let pie cool slightly on a wire rack. Serve warm with flaming Rum Sauce Makes 10 servings.
In a saucepan, combine sugars and water; cook over medium heat, stirring until sugars are dissolved. Add lemon and orange wedges; bring to a boil. Boil uncovered for 20 minutes. Discard fruit. Just before serving, add rum; heat over very low heat just until vapour rises. Remove from heat. Ignite with match and take flaming sauce to table. Spoon over each piece of warm mincemeat pie.