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.