Cranberry Mincemeat Lattice-Top Pie
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/4 teaspoon ground cloves
- 1 tablespoon sugar
- 1/2 cup chopped pecans
- 1/4 teaspoon ground allspice
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- 1 cup dried cranberries
- 2 teaspoons grated lemon peel
- 1 cup golden raisins
- 1/2 cup (packed) dark brown sugar
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- Carbohydrate 91 g(30%)
- Cholesterol 15 mg(5%)
- Fat 19 g(29%)
- Fiber 7 g(29%)
- Protein 3 g(5%)
- Saturated Fat 7 g(35%)
- Sodium 168 mg(7%)
- Calories 532
Preparation Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 50 minutes. Cool completely. (Mincemeat can be prepared up to 1 week ahead. Cover and refrigerate.) Position rack in bottom third of oven and preheat oven to 400° F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim any overhang. Crimp edge. Brush crust with milk. Sprinkle crust with 1 tablespoon sugar. Bake pie until crust is golden brown and mincemeat bubbles thickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover pie with foil and store at room temperature.)
Preparation Combine all ingredients except crust, milk and 1 tablespoon sugar in heavy large saucepan. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 50 minutes. Cool completely. (Mincemeat can be prepared up to 1 week ahead. Cover and refrigerate.) Position rack in bottom third of oven and preheat oven to 400° F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim any overhang. Crimp edge. Brush crust with milk. Sprinkle crust with 1 tablespoon sugar. Bake pie until crust is golden brown and mincemeat bubbles thickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover pie with foil and store at room temperature.)
