1 package (9 ounces) condensed mincemeat
1 can (6 ounces) frozen orange juice concentrate
3/4 cup water
Pastry for a 9-inch, 2 crust pie prepared from a packaged mix or your own recipe
Put the mincemeat in a saucepan and break into small pieces. Add orange juice and water. Stir over high heat until lumps are broken. Boil for 1 minute; cool.
Roll out half the pastry in an 11-inch circle and line an 8-inch pie pan. Pour in mincemeat. Roll out remaining pastry; cut into half-inch strips. Twist strips and arrange over pie, as shown. Trim edges of pastry and flute. Or roll out pastry in a 9-inch circle; cut several slots in the center. Place over mincemeat; trim and flute the edges. Bake in a hot oven (425-degrees) for 30 minutes or until golden brown.
Note: For extra flavor, before pouring cooled mincemeat into the pastry shell, add about 3 tablespoon rum or brandy and stir well.