Apple-Cranberry-Mincemeat Pie
A crisp apple and tart cranberry mincemeat pie with a buttery crumb topping, perfect for autumn gatherings or a cozy dessert hour.
Ingredients
Instructions
- Toss sliced apples with 1 tablespoon flour, 2 tablespoons sugar, and a pinch of ground cinnamon until coated; set aside.
- In a saucepan, combine frozen or fresh cranberries with 1/4 cup sugar and cook over medium‑high heat for 5 minutes, stirring constantly, then drain the liquid.
- Spoon the mincemeat mixture into the unbaked 9‑inch pie shell.
- Arrange the coated apple slices over the mincemeat.
- Sprinkle the remaining 1/4 cup sugar and 3/4 cup flour over the apples to create a crumb topping.
- Bake the pie at 375°F (190°C) for 40 minutes or until the crust is lightly browned and the filling is bubbling.
- Let the pie cool slightly before slicing and serving.
Tips & Substitutions
For a deeper flavor, consider adding a splash of vanilla extract or a tablespoon of lemon juice to the apple mixture. If you don’t have cranberries, you can substitute with frozen blueberries or cherries. To make the topping extra crunchy, you can add oats or nuts. This pie also pairs well with whipped cream or vanilla ice cream for serving.
Serving Suggestions
Serve slices of this Apple-Cranberry-Mincemeat Pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy touch, consider serving it alongside a warm drink like spiced cider or a cup of tea. This dessert can be a delightful ending to a fall or winter meal.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. A microwave can be used as a quicker option, but be cautious to avoid making the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Apple-Cranberry-Mincemeat Pie contains roughly 179 calories, with 4g protein, 33g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (49% of the Daily Value), vitamin C (25% of the Daily Value), and calcium (20% of the Daily Value), and a good source of iron. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of frozen?
Yes, you can use fresh cranberries in this recipe. Just make sure to cook them as directed until they start to pop, which helps release their juices and flavor. Fresh cranberries will provide a bright, tart flavor that complements the sweetness of the apples.
How do I know when the pie is done baking?
The pie is done when the crust is lightly browned and the filling is bubbling. You can also insert a knife or toothpick into the apples to check for tenderness; if it goes in easily, the pie is ready to come out of the oven.
Can I make this pie ahead of time?
Yes, you can prepare the pie and refrigerate it before baking. Just cover it with plastic wrap or foil to prevent it from drying out. When you're ready to bake, simply remove the covering and pop it in the oven. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).