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Cranberry Mince Pie

 Cranberry Mince Pie
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
6-8 ServingsPrep: 30 min. Bake: 25 min. + cooling

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 King Arthur Unbleached 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.

2 of 2

Cranberry Mince Pie (continued)

Directions (continued)

  • 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.