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