| 1 | Preheat oven to 325°F. |
| 2 | Spray a 9-inch pie plate with cooking spray. |
| 3 | To make the top pie crust, spray 2 sheets of phyllo dough with nonstick cooking spray; stack sheets and cut the stack in half to make 4 sheets. |
| 4 | Stack the 4 sheets and place a pieplate on top to score a circle the size of the bottom of the plate; trim off excess dough. |
| 5 | Use decorative cookie cutter to cut out a stencil in the center. |
| 6 | Set top crust aside and cover with a damp towel (always do this when working with phyllo dough). |
| 7 | To make the bottom crust, stack the remaining 3 sheets, cut stack to make 6 sheets. |
| 8 | Lay one sheet on the pie plate and spray with cooking spray. |
| 9 | Repeat with remaining sheets layering clockwise to cover entire pie plate. |
| 10 | Trim off excess dough. |
| 11 | Bake 8-10 min or til lightly golden. |
| 12 | Let cool for 5 min. filling: combine mincemeat, walnuts, apples, brown sugar and rum extract in a saucepan. |
| 13 | Bring to a simmer; cover. |
| 14 | Cook 10 min or until apples are tender, stirring occasionally. |
| 15 | Pour filling into prepared bottom crust and cover with prepared top crust. |
| 16 | Bake at 350f for 10-15min or until golden |
