2 cups bottled mincemeat 2 apples, peeled, cored and coarsely chopped 3/4 cup raisins (optional) 1/2 cup cognac(optional), divided use 1/4 cup butter 2 large egg yolks, beaten 1 (9-inch) unbaked double pie crust
Preheat oven to 450°F.
Place prepared mincemeat into a large mixing bowl; add apples, raisins and one half of cognac, if using. Stir to mix thoroughly.
Place 1 pie crust layer in the button of a 9-inch pie pan*; fill with mincemeat filling. Dot with butter; add remaining cognac. Cover with top crust, seal and slit in 2 to 3 places. Brush top crust with beaten egg yolks; bake 20 minutes.
Reduce heat to 400°F and bake 20 minutes. Reduce heat to 350°F; bake 20 minutes or until crust is browned. Remove from oven; cool on a wire rack.