In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
Step
2
Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
Step
3
Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.
Not sure where to buy mincemeat? Not to worry. You can find ready-to-use mincemeat in cans at your local specialty grocery store.
Want to add some extra festive flair to your mincemeat pie? Use a small cookie cutter or knife to cut fun, seasonal shapes in the top pie crust.
If you want to change up the flavors in your mincemeat pie, try swapping the lemon zest for orange zest for a subtle twist on the citrus notes in your filling.
