Cranberry Mincemeat Pie

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.

• Ready In: 35 mins
• Serves: 10

Ingredients

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

Directions

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.