Heat oven to 425ºF. Remove mincemeat mixture from refrigerator; let stand at room temperature until ready to use.
Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Shape dough into 2 balls; flatten each into disk. Wrap each tightly with plastic wrap. Refrigerate 1 hour.
Place 1 disk of dough between 2 lightly floured sheets of waxed paper; roll into 11-inch round. Discard top sheet of waxed paper; invert dough into 9-inch pie plate. Remove remaining sheet of waxed paper; press dough evenly onto bottom and up side of pie plate, being careful not to stretch the dough. Trim any dough hanging over edge of pie plate with sharp knife or kitchen shears; reserve trimmings for decorative use, if desired. (See tip.)
Spoon mincemeat mixture into crust. Roll out remaining dough to 10-inch round; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
Bake, on bottom oven rack, 40 to 45 min. or until pastry is golden brown. Cool completely on wire rack.
This hearty pie is fit for a special occasion. Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing to complete the meal.
Originally, mincemeat pie was made with finely chopped beef sweetened with dried fruits to make efficient use of what was on hand. In this updated version, beef is replaced with chopped nuts.
Substitute orange juice, apple juice, brandy or rum for the apple cider.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 75g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.