If you’re into traditional with a twist, this pie is for you. Fresh cranberries provide a sweet-tart flavor that’s a perfect counterpoint to the honey-sweet apple and citrus flavors of what is now almost universally non-meat mincemeat.
1 package (about 16 ounces) premium piecrust mix
Ingredients as called for on package
1½ jars (about 29 ounces each) premium quality mincemeat filling (reserve remaining filling for another use)
2 cups fresh picked-over cranberries, coarsely chopped
2 tablespoons applejack or brandy
Sugar for sprinkling
Mincemeat filling will keep for about 2 weeks in a sealed container. Try this quick treat: Crumble graham crackers and stir with mincemeat into vanilla ice cream.
1. Prepare piecrust mix for a 2-crust pie as package directs. Preheat oven to 400°F.
2. In a large bowl, mix mincemeat filling, cranberries and applejack.
3. On a lightly floured surface, roll out dough for bottom crust into a 12-inch circle and ease into a deep 9-inch round pie dish. Chill the bottom crust for 15 minutes.
4. Meanwhile, lightly re-flour surface and roll out remaining half of pie dough to a 12-inch circle and cut into 1-inch wide strips.
5. Spoon the filling into chilled crust and lay half the strips across the top of the filling, then lay remaining strips the opposite direction, lifting back the original strips to weave the new strips over and under the them.
6. Trim the overhang of the bottom crust to 1 inch all around and carefully fold in and flute, being careful to catch the ends of the strips in the fold in.
7. Place the pie on a baking sheet and bake 15 minutes, then reduce heat to 350° F. and continue to bake 45 to 50 minutes until bubbly and golden brown. Shield ends with foil as needed to prevent overbrowning.
