½ cup fig mincemeat preserves
½ cup plum conserves
1 cup chopped pecans
¼ cup flour
¼ cup honey
2 Tbsp molasses
2 Tbsp butter
1 single pie crust
Preheat oven 375º
Combine fig mincemeat and plum conserves together in small bowl. In microwave safe dish combine butter, honey and molasses; heat until butter melts. Add flour and pecan and mix well.
Cut pie crust into 12 portions using large cup or cookie cutter. Gently lay in muffin tins so that crust just comes to the top. Divide preserve/conserve mixture up amongst the tins, cover with pecan mixture.
Bake 375º 15-20 minutes until top is puffy and slightly browned. Best served cold.
© Crackerberries 2011
