2/3 c Sugar 2 tb Cornstarch
2/3 c Water 1 1/2 c Fresh cranberries,rinsed
1 x Pastry for 2 crust pie 1 ea Jar ready for use mincemeat
1 ea Egg yolk mixed w/ 2 t. 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. Egg Nog Cream: In large bowl,combine 1
1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package
instant vanilla flavor pudding mix;blend well.
Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for
pie,cake or fruit.Makes about 3 1/2 cups.
Yields
6 servings