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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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CRANBERRY MINCEMEAT PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Butler Estate in Greenville, Texas in 1987. Notation on card indicates this recipe was on the back of a mincemeat jar in 1978. Read more . I am not a mincemeat fan but my mother is so I have made it for her and she loves it. Ingredients:
2/3 cup granulated sugar |
2 tablespoons cornstarch |
2/3 cup water |
1-1/2 cups fresh cranberries rinsed and drained |
pastry for 2-crust pie |
27 ounce jar brandy and rum mincemeat |
1 egg yolk mixed with 2 tablespoon water |
Directions:
1. Place rack in lowest position in oven and preheat to 425.
2. In medium saucepan combine sugar and cornstarch then add water
3. Over high heat cook and stir to boiling then add cranberries and return to a boil.
4. Reduce heat and simmer 10 minutes stirring occasionally.
5. Turn mincemeat into pastry-lined pie plate then top with cranberries.
6. Cover with top crust and cut slits near center then seal and flute.
7. Brush egg mixture over crust if desired then bake 30 minutes.
8. Cool and serve.
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