Cranberry Mincemeat Pie

From Hot Off the Griddle #21, November 1993.



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


  1. Prepare pastry shell for 2-crust pie: Roll out half of dough and fit into 9” pie plate. Trim edge even with pie plate.
  2. Combine mincemeat, cranberries, pecans and lemon juice.
  3. Mix well; spread evenly in shell.
  4. Roll out remaining pastry dough. Cut into 1/2” strips. Arrange in lattice fashion over filling.
  5. Tuck strips under bottom crust. Seal and flute edge.
  6. Brush top with beaten yolk.
  7. 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.

Serve warm or cooled.
Serves 6-8.

Posted on September 9, 2015 and filed under desserts & sweets.