Cranberry Mince Pie Recipes
MINCEMEAT CRANBERRY PIE
I've had a number of cranberry mincemeat pie recipes over the years, & this is one I've worked on over the past 25 years or so. In a a pinch, I've substituted 3 cups of canned whole-berry cranberry sauce for the first 4 ingredients.
Provided by Sydney Mike
Categories Pie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare or have available one baked, 10" deep dish pie crust.
- If using the bag of cranberries, combine them in a large saucepan, with the water & sugar & cornstarch.
- Bring to boil & cook until berries begin to pop & mixture begins to thicken.
- At this point, which ever is used--fresh cranberries or canned--mix the cranberries with the mincemeat, & pour into the baked pie shell.
- Cut the butter into the flour until the mixture is coarse, then mix in the sugar & nuts.
- Sprinkle this mixture over the pie, then bake 45-50 minutes, or until browned.
- Best served warm with ice cream.
CRANBERRY MINCEMEAT TARTS OR PIE #2
This is a variation of my recipe #79692.This uses whole cans or jars of ingredients so it's more user friendly, nothing left over.This will make 1 9" pie plus 26 tarts.
Provided by Dorel
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
- Remove from heat.
- Grate orange zest, peel orange and chop segments.
- Add orange zest, chopped orange and liqueur.
- Spoon into tart shells and place on baking sheet.
- Fill pie shell and use top crust or make fancy cut-outs with pastry.
- Bake in preheated 400°F oven for about 20 minutes or until pastry is golden.
- For pie bake for about 35 minutes.
- I can only fit 1 pie and 1 sheet of tarts at a time in my oven so cooking time includes the 2nd pan of tarts while pie is still cooking.
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CRANBERRY MINCE PIES | GORDON RAMSAY RECIPES
From gordonramsay.com
Servings 24
Total Time 1 hr 35 mins
Category Christmas
Published Mar 22, 2016
- For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whiz to fine crumbs. With the motor running, add the egg and whiz for a few seconds until the mixture forms clumps and you can press it together into a ball.
- Turn onto a very lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm. (The pastry can be made up to 3 days ahead or frozen for up to a month.)
- For the filling, turn the mincemeat into a bowl and stir in the dried cranberries. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin.
- Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops. Put a dessertspoonful (2 tsp) filling into each pastry case, then press the tops in position.
- Brush the tops with the eggwash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool.
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Servings 8
Estimated Reading Time 1 min
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Total Time 1 hr 5 mins
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