Get ready to embrace the cozy flavors of winter with this Spiced Cranberry Mincemeat Pie. This pie blends the tartness of cranberries with the warmth of spices, making it a perfect centerpiece for your holiday table.
All-purpose flour forms the base of the pie crust, providing structure and texture. Butter, when chilled and diced, creates a flaky crust by releasing steam during baking. A touch of granulated sugar sweetens the dough, while salt enhances the overall flavor. The dried cranberries bring a sweet-tart burst to the filling. Chopped apples add natural sweetness and a pleasing texture. Raisins contribute depth and chewiness. Brown sugar enriches the filling with a caramel-like sweetness. Brandy adds warmth and complexity, while apple cider provides a juicy and seasonal touch. The spice trio of cinnamon, nutmeg, and cloves infuses the pie with traditional holiday aromas. Finally, lemon and orange zest brighten the flavor profile. An egg wash gives the crust a golden finish.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy touch, serve with hot spiced cider or a warm cup of chai tea to complement the spices.
Start by mixing the flour, granulated sugar, and salt in a large bowl. Add in the diced butter, using a pastry cutter to work it into the flour until the mixture looks like coarse crumbs. This step is key to achieving that flaky texture. Slowly add the ice water, a little at a time, and use a fork to toss the mixture until it holds together when pressed. Divide the dough into two equal parts, shape them into discs, wrap each in plastic, and let them chill in the fridge for at least an hour.
While the dough is chilling, prepare the filling. Combine the cranberries, apples, raisins, brown sugar, brandy, apple cider, cinnamon, nutmeg, cloves, and the citrus zests in a saucepan. Cook over medium heat for about 20 minutes, stirring occasionally. This helps the fruits soften and the flavors meld together beautifully. Once done, set the filling aside to cool.
Preheat your oven to 375°F (190°C). Flour your work surface and roll out one of the dough discs to fit your pie pan. Carefully lay it into the pan, smoothing out any wrinkles. Spoon in the cooled mincemeat mixture, spreading it evenly. Roll out the second dough disc and place it over the filling. Trim the edges, fold them over, and crimp to seal. Don't forget to cut a few slits in the top crust to let steam escape.
Brush the top with beaten egg, which will give your pie a beautiful golden color. Bake for about 45 minutes, keeping an eye on it until the crust is a lovely golden brown. Let the pie cool before serving to ensure the filling sets properly.
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