2 cups mincemeat
1 1/2 cups chopped pecans
1 apple, peeled, chopped (1 1/2 cups)
1/2 cup chopped dried figs
1/3 cup packed brown sugar
1 teaspoon rum extract OR 1/3 cup rum
2 teaspoons grated lemon peel
Pie crust for 2-crust pie
In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, rum or extract and lemon peel. Cover; refrigerate at least 8 hours.
Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Place one crust on 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places. Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.
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