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CRANBERRY MINCE PIE

Category:    Pies, Desserts
Yield:6 servings
 
    2/3 c  Sugar                               1 x  Pastry for 2 crust pie
      2 tb Cornstarch                          1 ea Jar ready for use mincemeat
    2/3 c  Water                               1 ea Egg yolk mixed w/ 2 T. water
  1 1/2 c  Fresh cranberries,rinsed       
 
  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 1 1/2 cups canned Borden
     Egg Nog,chilled and one 4 serving size package
     instant vanilla flavor pudding mix;blend well.
     Fold in 1/2 pint whipping cream,whipped.Chill.
     Use as topping for pie,cake or fruit.Makes about
     3 1/2 cups.
 

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