CRANBERRY MINCE PIE
Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. -Sharon Forney, Hinckley, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 371 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 148mg sodium, Carbohydrate 69g carbohydrate (46g sugars, Fiber 3g fiber), Protein 2g protein.
CRANBERRY MINCEMEAT PIE
This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat.
Provided by Sydney Mike
Categories Pie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place rack in lower half of oven & preheat the oven to 425 degrees F.
- In a large bowl, stir together the mincemeat & cranberries, then set aside.
- Line a 9-inch pie plate with one pastry crust, then add the filling.
- Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
- Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
- Bake for 30 minutes, then cool to room temperature on a wire rack.
- Cover & refrigerate.
LAYERED APPLE CRANBERRY PIE
An apple pie is a balance between sweet and tart, crisp and tender. Adding cranberries upsets that balance- the tart berries overwhelm the sweet apples plus release juices that can make the bottom crust soggy. Arranging the fruits in two distinct layers allows the flavor of both to come through clearly. Use sweet crisp apples such as Golden Delicious, Jonagold, Fuji or Braeburn. The fillings may be made ahead, cooled and stored separately in the fridge for up to 2 days. The directions are very detailed as are all the recipes from Cook's Illustrated, my favorite magazine.
Provided by SusieQusie
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring cranberries, juice, 1/2 cup sugar, 1/4 tsp cinnamon and 1/4 tsp salt to boil in a medium saucepan over medium-high heat.
- Cook, stirring occasionally and pressing berries to the side of the pan with a spoon, until berries have completely broken down and juices have thickened to jam-like consistency, 10-12 minutes (a spoon scraped across bottom leaves a clear trail that does not fill in).
- Remove from heat, stir in water and cool to room temp, about 30 minutes.
- Meanwhile, in a large microwave safe bowl, combine 1/2 cup sugar, 1/4 tsp cinnamon, 1/4 tsp salt and the cornstarch; add apples and toss to combine.
- Microwave apples on high power, stirring every 3 minutes, until apples are just beginning to turn translucent at the edges and liquid is thick and glossy, 10-14 minutes. Cool to room temperature, about 30 minutes.
- While fillings cool, adjust oven rack to lowest position, place a rimmed baking sheet on the rack and preheat oven to 425 degrees F.
- Line a 9-inch pie plate with one of your piecrusts. Transfer cranberry filling to crust lined pie plate and spread in an even layer. Place apple mixture on top of cranberry layer, mounding slightly in the center. Press down any sharp apple edges.
- Position second piecrust over apples, trim the overhang and flute the edges to seal. Brush with egg white and sprinkle with 1 TBSP sugar. With a sharp kife, cut (4) 1-inch slits in top of dough, forming a cross.
- Place pie on preheated baking sheet and bake until top is light golden brown, 20-25 minutes.
- Reduce oven temp to 375F, rotate baking sheet and continue to bake until crust is deep golden brown, 25-30 minutes longer.
Nutrition Facts : Calories 496.8, Fat 15.5, SaturatedFat 3.8, Sodium 389.9, Carbohydrate 90.6, Fiber 9.6, Sugar 57.3, Protein 4.1
CRANBERRY MINCE PIES
Gordon Ramsay's cranberry mince pies provide the all-important finishing touch to your celebration feast
Provided by Gordon Ramsay
Categories Afternoon tea, Snack, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Whizz together the flour, icing sugar and butter until they form fine crumbs. With the blades running, add the zest, then the egg and process for a few secs until the mixture forms clumps. If you need to, work in a few trickles of ice cold water, but try and avoid it if you can for the shortest pastry.
- Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. Can be made up to 3 days ahead or frozen for up to a month.
- Lightly dust the work surface with flour, then roll pastry out to approx £1 thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. If you like, use a star cutter to cut out star shapes in the top of the pies, or simply cut crosses in the middle.
- Spoon about 1 dessertspoon mincemeat into each base, sprinkle with cranberries, then press on the tops. Chill for 20 mins while you heat oven to 190C/fan 170C/gas 5. Can be frozen for up to 1 month at this point.
- Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar.
Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.19 milligram of sodium
MINCEMEAT, CRANBERRY & ALMOND PIE
Make this festive mincemeat, cranberry & almond pie as a warming winter treat for all the family. It contains just five ingredients and is easy to make
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
- Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
- Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
- Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
APPLE-CRANBERRY PIE
The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400 degrees. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in a 9-inch pie pan and refrigerate while you make the filling and topping.
- To make filling, mix all filling ingredients together in a medium bowl.
- To make topping, mix all topping ingredients together in a small bowl. The topping mixture should clump when pressed together.
- Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
- Transfer to a wire rack; cool completely before serving.
Nutrition Facts : Calories 324 g, Fat 12 g, Protein 3 g
CRANBERRY-MINCEMEAT PIE
Steps:
- Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
- Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
- Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.
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