Recipe by Sydney Mike
I came across this recipe in a newspaper sometime last year -- For mincemeat lovers who like it jacked up a little [without the usual rum & brandy], but still 'as-easy-as-pie!'
Top Review by Tea Girl
If I could give this more than 5 stars, I would. The almond and amaretto gives mincemeat a new and wonderful dimension. Even my picky MIL loved it. I will make it again for sure.
- 1 (9 inch) unbaked pastry shells
- 1 (27 ounce) jar mincemeat, regular
- 1⁄4 cup amaretto liqueur
- 3⁄4 cup almonds, sliced