I don’t see many people making mincemeat from scratch today; it is indeed a labor of love and often a family effort. Store-bought mincemeat, in my experience can be very sweet and starchy, and it contains no meat to boot! Blending it with other ingredients rounds out its flavor and improves the texture. This is much richer than the preceding cranberry pie; in fact, most people compare it to traditional mincemeat.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
½ cup sugar
1 tablespoon all-purpose flour
2 to 2½ cups prepared mincemeat
2 cups fresh cranberries
2 Golden Delicious apples, peeled, cored, and coarsely chopped
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 450°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a large bowl, stir together the sugar and flour until the flour disappears. Add the mincemeat, cranberries, and apples, then stir and toss until thoroughly mixed. Pour the mixture into the dough-lined pan and scatter the butter over the filling. Put the top crust in place, then trim and flute the edges (see page 22). With the point of a sharp knife, cut several vents in the top for steam to escape.
Bake for 15 minutes, then reduce the heat to 350°F and bake for 45 to 50 minutes longer, or until the crust is browned and the juices are bubbling.
Serve warm or at room temperature.