Cranberry Mincemeat Pie

READY IN: 35mins
Recipe by Sydney Mike

This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat.

Top Review by French Tart

A veritable winner from the mincemeat kitchens in California! LOVED this Syd! I made this for guests on Saturday night and we all wolfed it down............I liked the extra tartness of the cranberries against the richness of the mincemeat. A winner and a LOVELY vibrant colour too! Made for the Aussie/NZ recipe swap - merci encore. FT:-)

Ingredients Nutrition

  • 1 (9 inch) pastry for double-crust pie
  • 1 (27 ounce) jar mincemeat
  • 2 cups fresh cranberries, whole
  • 1 egg yolk
  • 1 tablespoon water


  1. Place rack in lower half of oven & preheat the oven to 425 degrees F.
  2. In a large bowl, stir together the mincemeat & cranberries, then set aside.
  3. Line a 9-inch pie plate with one pastry crust, then add the filling.
  4. Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
  5. Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
  6. Bake for 30 minutes, then cool to room temperature on a wire rack.
  7. Cover & refrigerate.

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