Cranberry Mince Pie


5-7 Servings


Pie, Dessert


2 unbaked pie crusts (See recipe for two crust pie)
2/3 cup sugar
2 tbsp. cornstarch
2/3 cup water  
1-1/2 cups fresh cranberries, rinsed and drained
1 jar mincemeat
1 egg yolk & 2 tbsp. water, mixed

Cooking Instructions:

In saucepan, combine sugar and cornstarch; add water.

Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat, simmer 5 to 10 minutes, stirring occasionally. Place mincemeat into pastry lined handi-foil pie pan.

Top with cranberries.

Cover with vented top crust, seal and flute. Brush egg mixture over top crust and bake at 425 degrees F in lower half of oven 30 minutes or until golden.  Cool.

Garnish as desired.

Submitted by: handi-foil (Wheeling, IL)


Suggested Handi-Foil Products:

20395 – Cook-n-Carry® Pie Pans w/Lids

20305 – Pie Pans
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