In preparation for spring we're cleaning our cupboards and freezer of all our winter stockpiles. Mostly this means our homemade turkey broth from Thanksgiving's turkey and pumpkin from Halloween, all piled up in our freezer. There was one, more exciting item to get off the shelves, dad's mincemeat leftover from Christmas.
Last night we made an orange cinnamon pastry to encase the mince meat. I had never thought of flavoring a pie crust. I recently saw it while perusing some recipes, and thought orange and cinnamon would complement the mincemeat. The combination was exceptional.
This is not a crust that can be left uneaten.