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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I've had a number of cranberry mincemeat pie recipes over the years, & this is one I've worked on over the past 25 years or so. In a a pinch, I've substituted 3 cups of canned whole-berry cranberry sauce for the first 4 ingredients. Ingredients:
1 pie crust, for 10-inch pie |
1 (12 ounce) bag cranberries |
3/4 cup water |
3/4 cup sugar |
3 tablespoons cornstarch |
1 (28 ounce) jar mincemeat |
1/2 cup flour |
1/4 cup unsalted butter |
1/4 cup light brown sugar, packed |
1/4 cup almonds, chopped |
Directions:
1. Prepare or have available one baked, 10 deep dish pie crust.
2. If using the bag of cranberries, combine them in a large saucepan, with the water & sugar & cornstarch.
3. Bring to boil & cook until berries begin to pop & mixture begins to thicken.
4. At this point, which ever is used-fresh cranberries or canned-mix the cranberries with the mincemeat, & pour into the baked pie shell.
5. Cut the butter into the flour until the mixture is coarse, then mix in the sugar & nuts.
6. Sprinkle this mixture over the pie, then bake 45-50 minutes, or until browned.
7. Best served warm with ice cream.
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