Cranberry Mince Pie
Yield
1 piePrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ⅔ | cup |
water
|
|
| 1 ½ | cups |
cranberries
fresh, rinsed |
|
| 1 | x |
pie shell (9 inch)
for 2 crust pie |
|
| 1 | Jar |
mince meat, prepared
|
* |
| 1 | each |
egg yolks
plus 2 tbsp water |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 158 | ml |
water
|
|
| 355 | ml |
cranberries
fresh, rinsed |
|
| 1 | x |
pie shell (9 inch)
for 2 crust pie |
|
| 1 | Jar |
mince meat, prepared
|
* |
| 1 | each |
egg yolks
plus 2 tbsp water |
*
|
Directions
In saucepan, combine sugar and cornstarch;add water.
Over high heat, cook and stir until boiling. Add cranberries;return to a boil.
Reduce heat;simmer 5 to 10 minutes, stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate. Top with cranberries.
Cover with vented top crust;seal and flute. Brush egg mixture over crust.
Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.
Cool.
