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.