Sour Cream Mince Pie

1 (9-inch) unbaked pastry shell
1 (9 ounce) package None Such� Condensed Mincemeat, crumbled
1 cup apple juice or water
1 medium apple, cored, pared and chopped
1 tablespoon flour
2 cups sour cream
2 eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 to 3 tablespoons chopped nuts

Preheat oven to 425 degrees F.

In small saucepan, combine mincemeat and apple juice. Bring to a boil; boil briskly 1 minute.

In medium bowl, stir flour into apples to coat; stir in mincemeat. Pour into pastry shell.

Bake 15 minutes.

Meanwhile, in small mixer bowl, combine sour cream, eggs, sugar and vanilla extract; beat until smooth.

Pour evenly over mincemeat mixture. Sprinkle with nuts.

Return to oven; bake 8 to 10 minutes longer or until set. Cool. Chill thoroughly.

Garnish as desired.

Refrigerate leftovers.