1 (15 oz.) pkg. refrigerated piecrust
1 (28 oz.) jar prepared mincemeat
1 c. chopped pecans
2 tbsp. orange-flavored liqueur or orange juice
Orange Sauce

Line a 9-inch pieplate with one pastry sheet, following package directions; set aside.

Combine mincemeat, pecans and liqueur; spoon into pastry shell.

Cut remaining pastry into strips with a knife or pastry wheel. Arrange strips in a lattice design over mincemeat mixture; seal and flute edges of pastry.

Bake at 425 degrees for 30 minutes or until golden brown. Serve warm or cold. May garnish with ice cream, whipped cream or Orange Sauce. Yield: one 9-inch pie.

ORANGE SAUCE:

2/3 c. butter, softened
2 c. sifted powdered sugar
2 tbsp. orange-flavored liqueur or orange juice

Combine all ingredients; beat at medium speed of an electric mixer until smooth. Yield: 1 cup.