Cranberry Mince Pie Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 slice: 371 calories, 10g fat (5g saturated fat), 13mg cholesterol, 148mg sodium, 69g carbohydrate (46g sugars, 3g fiber), 2g protein.


  1. 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.
  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. Yield: 6-8 servings.
Originally published as Cranberry Mince Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p148

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bonito15 User ID: 6959830 255364
Reviewed Oct. 13, 2016

"This is really good I did use fresh cranberries and cooked them so a bit more work but well worth it - i'm sure frozen would be just as good - but this is a keeper no matter what"

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