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Cranberry Mince Pie Recipe

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

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Cranberry Mince Pie Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 6-8 Servings

30 25 55

Ingredients

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

Directions

In a large 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.
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. Yield: 6-8 servings.

Nutritional Facts 1 slice equals 371 calories, 10 g fat (5 g saturated fat), 13 mg cholesterol, 148 mg sodium, 69 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Cranberry Mince Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p148