Cranberry Mince Pie

It's a sure bet -- your friends and family will love the unique, tart taste of this pie.

Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie makes a regular appearance on my holiday table.
-- Sharon Forney, Hinckley, Ohio

You Will Need
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 all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons cold butter


What to Do
1. In a 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.

Serves 6-8

From Taste of Home's Holiday & Celebrations Cookbook 2005

 

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