Cranberry-Mincemeat Pie

Name: Cranberry-Mincemeat Pie
Total time: 1 h
Yield: 1 9-inch pie
Ingredients: Pastry for 9-inch double-crust pie (see recipe); 2 cups venison mincemeat (see recipe) or commercial mincemeat; 2 cups cranberry sauce (see recipe); 1 apple, peeled, cored and chopped

By Molly O'Neill

Total Time: 1 hour
Rating: 4(23)
Comments: Read comments

Featured in: Food; The Right Stuffing

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Ingredients

Yield:1 9-inch pie

Pastry for 9-inch double-crust pie (see recipe)
2cups venison mincemeat (see recipe) or commercial mincemeat
2cups cranberry sauce (see recipe)
1apple, peeled, cored and chopped

Ingredient Substitution Guide

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Preparation

Step 1
Roll out ½ the pie crust and ease it into a 9-inch pie pan. Refrigerate.
Step 2
Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
Step 3
Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.