Cranberry mince pie

Yield: 6 servings

Measure Ingredient
⅔ cup Sugar
2 tablespoons Cornstarch
⅔ cup Water
1½ cup Fresh cranberries,rinsed
1 x Pastry for 2 crust pie
1 each Jar ready for use mincemeat
1 each 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 1½ cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well.

Fold in ½ pint whipping cream,whipped.Chill.

Use as topping for pie,cake or fruit.Makes about 3 ½ cups.

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