2/3 c Sugar
2 tb Cornstarch
2/3 c Water
1 1/2 c Fresh cranberries,rinsed and
1 x Pastry for 2 crust pie
1 ea Jar ready for use mincemeat
1 ea Egg yolk plus 2 tbsp. water,
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.Decorate with Egg Nog cream
(recipe follows).Makes one 9 or 10″ pie.
Yields
4 Servings