2 unbaked pie crusts
⅔ cup sugar
2 tbsp cornstarch
⅔ cup water
5 ½ cups fresh cranberries, rinsed and drained
1 jar mincemeat
1 egg yolk
2 tbsp water
1
In a saucepan, combine sugar and cornstarch; add water.
2
Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat, simmer 5 to 10 minutes, stirring occasionally.
3
Place mincemeat into pastry lined handi-foil pie pan.
4
Top with cranberries.
5
Cover with vented top crust, seal and flute.
6
Brush egg mixture over top crust and bake at 425 degrees F in the lower half of oven 30 minutes or until golden.
Cool. Garnish as desired.
Suggested Handi-Foil Products:
20395 – Cook-n-Carry® Pie Pans w/Lids
20305 – Pie Pans
Ingredients
2 unbaked pie crusts
⅔ cup sugar
2 tbsp cornstarch
⅔ cup water
5 ½ cups fresh cranberries, rinsed and drained
1 jar mincemeat
1 egg yolk
2 tbsp water