Mincemeat Cherry Pie Recipe

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Mincemeat Cherry Pie Recipe

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5 1 1
Publisher Photo
Cherries and orange marmalade give a nice twist to traditional mincemeat pie. It's sure to add some old-fashioned flavor to your yuletide festivities.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1 can (21 ounces) cherry pie filling
  • 1-3/4 cups prepared mincemeat
  • 1/3 cup orange marmalade
  • 1/4 cup chopped walnuts
  • 1 tablespoon all-purpose flour

Directions

Line a 9-in. pie plate with bottom pastry. Trim evenly with edge of plate. In a bowl, combine the remaining ingredients. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Mincemeat Cherry Pie in Country Woman Christmas Annual 2002, p43

Nutritional Facts

1 slice: 473 calories, 16g fat (6g saturated fat), 10mg cholesterol, 238mg sodium, 78g carbohydrate (46g sugars, 2g fiber), 3g protein.

  • Pastry for double-crust pie (9 inches)
  • 1 can (21 ounces) cherry pie filling
  • 1-3/4 cups prepared mincemeat
  • 1/3 cup orange marmalade
  • 1/4 cup chopped walnuts
  • 1 tablespoon all-purpose flour
  1. Line a 9-in. pie plate with bottom pastry. Trim evenly with edge of plate. In a bowl, combine the remaining ingredients. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Mincemeat Cherry Pie in Country Woman Christmas Annual 2002, p43

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MY REVIEW
Nellstrum User ID: 1088590 43809
Reviewed Feb. 26, 2011

"when I made this the first day I was disappointed. All the flavours were separate and confusing, but after a day or two the flavours had time to blend, making this a very unique & delicious pie. the next time I make this I will mix the pie filling & simmer it on the stove a couple of days before making the pie to allow the flavours to blend."

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