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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. Sharon Forney, Hinckley, Ohio Ingredients:
2/3 cup sugar |
2 tablespoons cornstarch |
2/3 cup water |
1-1/2 cups fresh or frozen cranberries |
2 cups diced peeled tart apples |
1-1/2 cups prepared mincemeat |
1 unbaked pastry shell (9 inches) |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
2 tablespoons cold butter |
Directions:
1. In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture.
2. For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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