Christmas - Cranberry Mincemeat Pie


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From Hot Off the Griddle #21, November 1993.

INGREDIENTS

  • Filling: One 24 oz. jar mincemeat
  • 1 cup coarsely chopped cranberries
  • 1/2 cup chopped pecans
  • 1 tbsp lemon juice
  • 1 egg yolk, beaten

METHOD

#Prepare pastry shell for 2-crust pie: Roll out half of dough and fit into 9” pie plate. Trim edge even with pie plate.

  1. Combine mincemeat, cranberries, pecans and lemon juice.
  2. Mix well; spread evenly in shell.
  3. Roll out remaining pastry dough. Cut into 1/2” strips. Arrange in lattice fashion over filling.
  4. Tuck strips under bottom crust. Seal and flute edge.
  5. Brush top with beaten yolk.
  6. Bake on lower oven rack in a preheated 425 F oven for 10 minutes, then reduce heat to 350F for 25 or 30 minutes or until crust is golden.
  7. Serve warm or cooled.

Serves 6-8.