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)
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.