Cranberry Mince Pie

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  • 2/3 cup granulated sugar
  • 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 tablespoons water (optional)


  1. Place rack in lowest position in oven; preheat oven to 425 degrees F.
  2. 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.
  3. Turn mincemeat into pastry-lined 9- or 10-inch pie plate.
  4. Top with cranberries. Cover with top crust; cut slits near center. Seal and flute.
  5. Brush egg mixture over crust if desired.
  6. Bake for 30 minutes or until golden.
  7. Cool.
  8. Garnish as desired.

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