Cranberry Mincemeat Lattice-Top Pie
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Dried Cranberry1 cup
Golden Raisins1 cup
Pecan (chopped)6 tbsps
Brandy1 cup
Apple Cider2 tbsps
Lemon Juice (fresh)2 tsps
Lemon Peel (grated)1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Cloves1 basic
Pie Crust1 tbsp
Milk1 tbsp
SugarDirections:
1
Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan
2
Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 50 minutes
3
Cool completely
4
(Mincemeat can be prepared up to 1 week ahead
5
Cover and refrigerate
6
) Position rack in bottom third of oven and preheat oven to 400° F
7
Roll out 1 dough disk on lightly floured surface to 13-inch round
8
Transfer to 9-inch-diameter glass pie dish
9
Trim any overhang
10
Crimp edge
11
Brush crust with milk
12
Sprinkle crust with 1 tablespoon sugar
13
Bake pie until crust is golden brown and mincemeat bubbles thickly, about 45 minutes
14
Transfer pie to rack and cool completely
15
(Can be prepared 1 day ahead
16
Cover pie with foil and store at room temperature
17
) Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan
18
Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 50 minutes
19
Cool completely
20
(Mincemeat can be prepared up to 1 week ahead
21
Cover and refrigerate
22
) Position rack in bottom third of oven and preheat oven to 400° F
23
Roll out 1 dough disk on lightly floured surface to 13-inch round
24
Transfer to 9-inch-diameter glass pie dish
25
Trim any overhang
26
Crimp edge
27
Brush crust with milk
28
Sprinkle crust with 1 tablespoon sugar
29
Bake pie until crust is golden brown and mincemeat bubbles thickly, about 45 minutes
30
Transfer pie to rack and cool completely
31
(Can be prepared 1 day ahead
32
Cover pie with foil and store at room temperature)