Title: Cranberry Mince Pie
Categories: Pie Dessert
Yield: 6 Servings
| 2/3 | c | Sugar |
| 2/3 | c | Water |
| | | Pastry for 2 crust pie |
| 1 | | Egg yolk mixed w/ 2 t. water |
| 2 | tb | Cornstarch |
| 1 1/2 | c | Fresh cranberries,rinsed |
| 1 | | Jar ready for use mincemeat |
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.