Preheat the oven to 375F. Spread the mincemeat evenly over the bottom of the MI-DEL Graham Cracker Pie Crust and set aside.
In a stand mixer, cream the butter and granulated sugar until pale and fluffy. Add the eggs and mix thoroughly. Then mix in the almond flour and 1 tbsp of bourbon. Mix until a smooth batter is formed.
Pour the almond batter over the mincemeat layer in the pie crust and smooth the top with a spatula. Bake for 45-50 minutes.
While the pie is baking, prep the bourbon glaze. In a medium mixing bowl, add the confectioners’ sugar, 3 tbsp of bourbon, and the water. Whisk until a smooth glaze is formed.
Remove the pie from the oven and let cool slightly. With a sharp knife, score a lattice design into the top of the pie (this will ensure that the bourbon glaze permeates the inside). Cover the top of the pie with the glaze, making sure to fill the scored cake, and enjoy!