Cranberry Mince Pie

This Cranberry Mince Pie offers a delightful twist on the traditional holiday dessert by pairing rich, spiced mincemeat with a vibrant homemade cranberry sauce. The bottom crust is filled with jarred mincemeat for convenience and depth of flavor, while the top layer features a fresh cranberry compote thickened with cornstarch, providing a necessary tart contrast to the sweet filling. The double-crust pastry is brushed with an egg wash for a golden, shiny finish before baking. It is an ideal centerpiece for Christmas or winter gatherings, offering a warm, comforting aroma that fills the kitchen. Serve slightly warm or at room temperature for the best texture and flavor balance.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 345.1

Dietary: Gluten-free, Vegetarian

Description

This Cranberry Mince Pie offers a delightful twist on the traditional holiday dessert by pairing rich, spiced mincemeat with a vibrant homemade cranberry sauce. The bottom crust is filled with jarred mincemeat for convenience and depth of flavor, while the top layer features a fresh cranberry compote thickened with cornstarch, providing a necessary tart contrast to the sweet filling. The double-crust pastry is brushed with an egg wash for a golden, shiny finish before baking. It is an ideal centerpiece for Christmas or winter gatherings, offering a warm, comforting aroma that fills the kitchen. Serve slightly warm or at room temperature for the best texture and flavor balance.

Ingredients

2/3 cups Sugar
2 tablespoons Cornstarch
2/3 cups Water
1 1/2 cups Fresh cranberries,rinsed
1 Pastry for 2 crust pie
1 whole Jar ready for use mincemeat
1 whole Egg yolk mixed w/ 2 t. water

Directions

1
Preheat oven to 425 degrees F (220 degrees C).
2
In a small saucepan, whisk together sugar and cornstarch until no lumps remain.
3
Gradually whisk in water until the mixture is smooth.
4
Place the saucepan over medium-high heat and cook, stirring constantly, until the mixture comes to a boil.
5
Add the rinsed fresh cranberries to the boiling mixture.
6
Return to a boil, then reduce heat to low. Simmer for 5 to 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
7
Remove from heat and set aside to cool slightly.
8
Roll out half of the pie pastry and line a 9 or 10-inch pie plate.
9
Spread the jarred mincemeat evenly over the bottom crust.
10
Spoon the warm cranberry mixture evenly over the mincemeat layer.
11
Roll out the remaining pastry for the top crust. Place it over the filling.
12
Trim excess pastry, seal the edges, and flute the border. Cut a few slits in the top crust to allow steam to vent.
13
Brush the top crust with the egg yolk mixture for a golden finish.
14
Bake in the lower third of the oven for 30 minutes, or until the crust is deep golden brown and filling is bubbly.
15
Cool on a wire rack for at least 30 minutes before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 345.1kcal

% Daily Value *
Total Fat 12.2g19%
Saturated Fat 4.3g22%
Cholesterol 270.0mg90%
Sodium 106.2mg5%
Total Carbohydrate 54.1g19%
Dietary Fiber 0.2g1%
Sugars 41.3g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, mincemeat, pie, holiday, christmas, dessert, baking, pastry, compote, fruit, winter, spiced, traditional, comfort food, tart, sweet, festive, easy, homemade, classic

Read it online: https://www.chefs-mate.com/recipe/cranberry-mince-pie/