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Thanksgiving Cranberry Mince
Pie
Martha Kaczmarskyj |
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Makes 6-8 Servings
For variety, I have made this
pie for Thanksgiving on occasion. A different taste and needs whipped cream
on the side to soften the sharp taste of the fruit.
Ingredients
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⅔ cup sugar |
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2 Tablespoons cornstarch |
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⅔ cup water |
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1 ½
cups fresh cranberries,
rinsed and drained |
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1 jar None Such Ready-to-Use
Mincemeat |
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1 egg yolk plus 2 Tablespoons
water, mixed |
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Pastry for 2 crust pie |
Directions
- Place oven rack in lowest position and preheat oven to 425 degrees.
- In saucepan, combine sugar, cornstarch and water. Cook and stir over
high heat to boiling.
- Add cranberries and return to a boil. Reduce hear and simmer 10
minutes, stirring occasionally.
- Turn mincemeat into pastry lined 9 or 10 inch pie plate. Top with
cranberries. Cover with vented top crust and seal.
- Brush with egg mixture and bake for 30 minutes until golden.
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