Cranberry Mince Pie
2 tablespoons cornstarch
2/3 cup water
1 1/2 cups fresh cranberries, rinsed and drained
Pastry for 2-crust pie
1 (27 ounce) jar None Such® Ready-to-Use
Mincemeat (Regular or Brandy & Rum)
1 egg yolk, mixed with 2 tablespoon water (optional)
Place rack in lowest position in oven; preheat oven to 425 degrees F.
In medium saucepan combine sugar and cornstarch; add water. Over high heat, cook
and stir to boiling.
Add cranberries; return to a boil. Reduce heat; simmer 5 to
10 minutes, stirring occasionally.
Turn mincemeat into pastry-lined 9- or 10-inch pie plate.
Top with cranberries. Cover with top crust; cut slits near
center. Seal and flute.
Brush egg mixture over crust if desired. Bake 30 minutes or
until golden. Cool.
Garnish as desired.