Best Mincemeat Cranberry Pie Recipes

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PEAR-CRANBERRY MINCEMEAT LATTICE PIE



Pear-Cranberry Mincemeat Lattice Pie image

Categories     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Walnut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

2 firm-ripe Anjou pears, peeled, cored, and finely chopped
1/2 cup dried sour cherries
1/2 cup dried currants
1/2 cup dried cranberries
1/2 cup packed light brown sugar
1/4 cup brandy
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts (2 3/4 oz), toasted and finely chopped
Pastry dough for a double-crust pie

Steps:

  • Make mincemeat:
  • Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
  • Make pie:
  • Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
  • Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
  • Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
  • Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.

CRANBERRY MINCEMEAT PIE



Cranberry Mincemeat Pie image

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.

Provided by Sydney Mike

Categories     Pie

Time 35m

Yield 10 serving(s)

Number Of Ingredients 5

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

Steps:

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

CRANBERRY-MINCEMEAT PIE



Cranberry-Mincemeat Pie image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 4

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

Steps:

  • Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
  • 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.
  • 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.

MINCEMEAT, CRANBERRY & ALMOND PIE



Mincemeat, cranberry & almond pie image

Make this festive mincemeat, cranberry & almond pie as a warming winter treat for all the family. It contains just five ingredients and is easy to make

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 5

500g sweet shortcrust pastry
150g marzipan , grated
400g jar mincemeat
100g cranberries
50g icing sugar , for dusting

Steps:

  • Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
  • Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
  • Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
  • Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.

Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

MINCEMEAT CRANBERRY PIE



Mincemeat Cranberry Pie image

I've had a number of cranberry mincemeat pie recipes over the years, & this is one I've worked on over the past 25 years or so. In a a pinch, I've substituted 3 cups of canned whole-berry cranberry sauce for the first 4 ingredients.

Provided by Sydney Mike

Categories     Pie

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

1 pie crust, for 10-inch pie
1 (12 ounce) bag cranberries
3/4 cup water
3/4 cup sugar
3 tablespoons cornstarch
1 (28 ounce) jar mincemeat
1/2 cup flour
1/4 cup unsalted butter
1/4 cup light brown sugar, packed
1/4 cup almonds, chopped

Steps:

  • Prepare or have available one baked, 10" deep dish pie crust.
  • If using the bag of cranberries, combine them in a large saucepan, with the water & sugar & cornstarch.
  • Bring to boil & cook until berries begin to pop & mixture begins to thicken.
  • At this point, which ever is used--fresh cranberries or canned--mix the cranberries with the mincemeat, & pour into the baked pie shell.
  • Cut the butter into the flour until the mixture is coarse, then mix in the sugar & nuts.
  • Sprinkle this mixture over the pie, then bake 45-50 minutes, or until browned.
  • Best served warm with ice cream.

CRANBERRY MINCEMEAT LATTICE-TOP PIE



Cranberry Mincemeat Lattice-Top Pie image

Categories     Fruit     Herb     Nut     Dessert     Bake     Thanksgiving     Cranberry     Raisin     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

3 pounds baking apples (such as Jonathan or McIntosh), peeled, cored, chopped
1 cup dried cranberries
1 cup golden raisins
1/2 cup chopped pecans
1/2 cup (packed) dark brown sugar
6 tablespoons brandy
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/4 cup apple cider or apple juice
1/4 cup unsulfured (light) molasses
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Pinch of salt
1Basic Pie Crust
1 tablespoon milk
1 tablespoon sugar

Steps:

  • Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 50 minutes. Cool completely. (Mincemeat can be prepared up to 1 week ahead. Cover and refrigerate.)
  • Position rack in bottom third of oven and preheat oven to 400° F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim any overhang. Crimp edge. Brush crust with milk. Sprinkle crust with 1 tablespoon sugar.
  • Bake pie until crust is golden brown and mincemeat bubbles thickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover pie with foil and store at room temperature.)

CRANBERRY MINCEMEAT TARTS OR PIE #2



Cranberry Mincemeat Tarts or Pie #2 image

This is a variation of my recipe #79692.This uses whole cans or jars of ingredients so it's more user friendly, nothing left over.This will make 1 9" pie plus 26 tarts.

Provided by Dorel

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 6

1 (700 ml) jar mincemeat
1 (398 ml) can whole berry cranberry sauce
1 orange, zest of, size not important,rest of orange will be used later
1/3 cup orange liqueur or 1/3 cup orange juice (Cointreau is good)
24 -26 prepared tart shells (store bought is fine)
1 9 inch pie shell

Steps:

  • In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
  • Remove from heat.
  • Grate orange zest, peel orange and chop segments.
  • Add orange zest, chopped orange and liqueur.
  • Spoon into tart shells and place on baking sheet.
  • Fill pie shell and use top crust or make fancy cut-outs with pastry.
  • Bake in preheated 400°F oven for about 20 minutes or until pastry is golden.
  • For pie bake for about 35 minutes.
  • I can only fit 1 pie and 1 sheet of tarts at a time in my oven so cooking time includes the 2nd pan of tarts while pie is still cooking.

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