Mix all-purpose flour
, grated lemon rind and salt in medium-size bowl
. Using pastry blender
, cut margarine (in small pieces) into flour mixture until coarse crumbs form. Using a fork, gradually stir in ice water until mixture comes together and forms a ball. Shape into disk, about 6 inches in diameter. Divide disk into 2 portions, one-third and two-thirds.
Roll out two-thirds portion of pastry on lightly floured surface into 13-inch circle. Gently fit into 9-inch pie plate
. Trim pastry dough to 1/2-inch overhang; cover with damp paper toweling while preparing filling.
Heat oven to 350 degrees F.
Combine apples, mincemeat, cornstarch, lemon rind and juice in large bowl; toss together until well combined. Remove towel from pastry shell; spoon filling into shell, smoothing filling down as much as possible. Dot with butter.
Roll out remaining pastry on lightly floured surface into 12-inch circle. Working about 2-1/2 to 3 inches from edge of circle and using 1-1/2-inch tree-shaped cookie cutter, cut out 8 trees, spacing evenly in a circle over the center of the pastry. Gently roll dough onto rolling pin; unroll dough onto filling, centering over the pie. Trim edge to 1-inch overhang. Fold overhang under the lower crust and make stand-up edge; flute as desired.
Bake in 350 degrees F oven 1 hour and 10 minutes, until crust is golden brown and filling is hot and bubbly (if crust browns too quickly, cover loosely with foil). Remove to rack to cool.
cal. (kcal) 514,
Fat, total (g) 21,
chol. (mg) 34,
sat. fat (g) 6,
carb. (g) 81,
fiber (g) 7,
pro. (g) 4,
sodium (mg) 632,
Percent Daily Values are based on a 2,000 calorie diet