Cranberry Mincemeat Pie

From Hot Off the Griddle #21, November 1993.

INGREDIENTS

Filling:

• 24 oz. container mincemeat
• 1 cup coarsely chopped cranberries
• 1/2 cup chopped pecans
• 1 tbsp lemon juice
• 1 egg yolk, beaten

METHOD

1. Prepare pastry shell for 2-crust pie: Roll out half of dough and fit into 9” pie plate. Trim edge even with pie plate.
2. Combine mincemeat, cranberries, pecans and lemon juice.
3. Mix well; spread evenly in shell.
4. Roll out remaining pastry dough. Cut into 1/2” strips. Arrange in lattice fashion over filling.
5. Tuck strips under bottom crust. Seal and flute edge.
6. Brush top with beaten yolk.
7. Bake on lower oven rack in a preheated 425 F oven for 10 minutes, then reduce heat to 350F for 25 or 30 minutes or until crust is golden.

Serve warm or cooled.
Serves 6-8.