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Mincemeat, cranberry & almond pie

Mincemeat, cranberry & almond pie cut into slices

Mincemeat, cranberry & almond pie

Name: Mincemeat, cranberry & almond pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 500g sweet shortcrust pastry; 150g marzipan grated; 400g jar mincemeat; 100g cranberries; 50g icing sugar for dusting

Cassie Best

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Serves 12

Easy

Prep: 25 mins

Cook: 45 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Make this festive mincemeat, cranberry & almond pie as a warming winter treat for all the family. It contains just five ingredients and is easy to make

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g sweet shortcrust pastry
150g marzipan

grated
400g jar mincemeat
100g cranberries
50g icing sugar

for dusting

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Nutrition: Per serving

kcal356
fat16g
saturates5g
carbs48g
sugars32g
fibre3g
protein4g
salt0.3g

Method

step 1

Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
step 2

Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
step 3

Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
step 4

Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.

Recipe from Good Food magazine, December 2018

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A star rating of 4.2 out of 5.5 ratings

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