Cranberries originally grew wild in Wisconsin; now they are the state's leading commercial fruit crop. They're also a must on the Thanksgiving table. In this take on a holiday staple, the mincemeat filling is packed with dried cranberries, which lend a tart balance to the sweetness of the raisins.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
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.)
Step 2
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.
Step 3
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.)
