Cranberry Mince Pie

Ingredients

Pie

• 2/3 cup sugar
• 2 tablespoons cornstarch
• 2/3 cup water
• 1 1/2 cups fresh cranberries, rinsed and drained
• Pastry for a 2-crust pie
• 1 jar None Such Ready-to-Use Mincemeat (Regular or Brandy & Rum)
• 1 egg yolk mixed with 2 tablespoons water

Egg Nog Cream (optional topping)

• 1 1/2 cups canned Borden Egg Nog, chilled
• 1 (4-serving size) package instant vanilla pudding mix
• 1/2 pint Borden whipping cream, whipped

Steps

1. In a saucepan, combine the sugar and cornstarch, then add the water. Cook and stir over high heat until boiling.
2. Add the cranberries and bring back to a boil. Lower the heat and simmer 5 to 10 minutes, stirring now and then.
3. Spread the mincemeat in a pastry-lined 9- or 10-inch pie plate and spoon the cranberries over it.
4. Cover with a vented top crust, seal and flute the edge, and brush with the egg yolk mixture.
5. Bake at 425° in the lower half of the oven for 30 minutes or until golden. Cool.
6. Egg Nog Cream: in a large bowl, mix the chilled egg nog and pudding mix well, then fold in the whipped cream. Chill and spoon over the pie (also good on cake or fruit).

Notes

Makes one 9- or 10-inch pie. The Egg Nog Cream makes about 3 1/2 cups.

Printed None Such Mincemeat recipe clipping (Borden); directions written in our own words.

The photo is the one printed on the clipping.

Rosie Lee’s original recipe card

Tap the card to see it full size.