Title: Sugar plum mince pie
 Categories: Christmas, Desserts, Pie
      Yield: 12 Servings
 
      2 c  (500 ml) about 340 g(12 oz)
           Pitted Prunes, halved
      1 c  (250 ml) chopped Walnuts
           Pastry for 2-crust 22 cm (9-
           Inch) Pie
    1/2 c  (125 ml) Port or Brandy
     28 oz (795 ml) jar Prepared Mince-
           Meat
           Beaten egg, for glaze
           Sugar
 
  Combine prunes and port in covered container; let stand overnight. Add
  mincemeat and walnuts to prune mixture; and set aside. Roll half the
  pastry out on floured board and use to line 22 cm (9-inch) pie plate;
  trim and flute edges.  Spoon prune-mincemeat filling into pastry
  shell. Roll out remaining pastry with egg; sprinkle with sugar. Bake
  in 220C (425F) oven 10 minutes.  Reduce heat to 190C(375F); continue
  baking 20 to 25 minutes until crust is golden and filling is bubbly.
  Cool on rack. Serve wedges with whipped cream, sweetened to taste.
  Makes on 22cm (9-inch) pie.