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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat. Ingredients:
1 (9 inch) pastry for double-crust pie |
1 (27 ounce) jar mincemeat |
2 cups fresh cranberries, whole |
1 egg yolk |
1 tablespoon water |
Directions:
1. Place rack in lower half of oven & preheat the oven to 425 degrees F.
2. In a large bowl, stir together the mincemeat & cranberries, then set aside.
3. Line a 9-inch pie plate with one pastry crust, then add the filling.
4. Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
5. Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
6. Bake for 30 minutes, then cool to room temperature on a wire rack.
7. Cover & refrigerate.
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