• 10servings
  • 120minutes
  • 420calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B12, H, C
MineralsFluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 medium Granny Smith or Rome Beauty apples

  2. 1 can(s) (8 ounces) sliced freestone peaches in heavy syrup

  3. 1 can(s) (8 ounces) pear halves in heavy syrup

  4. 1 can(s) (8 ounces) whole-berry cranberry sauce

  5. 1 cup(s) ready-to-use mincemeat

  6. 3 tablespoon(s) margarine or butter , melted 1/3cup(s) (packed) light brown sugar

  7. 1/4 cup(s) cornstarch

  8. Salt

  9. 2 cup(s) all-purpose flour

  10. 3/4 cup(s) shortening or butter-flavor shortening

  11. 1 tablespoon(s) milk

  12. 2 teaspoon(s) sugar

Instructions Jump to Ingredients ↑

  1. Peel, core, and chop apples. Drain peaches and pears; coarsely chop. In large bowl, stir together chopped fruit, cranberry sauce, mincemeat, and margarine or butter. In small bowl, combine brown sugar, cornstarch, and 1/2 teaspoon salt. Stir dry ingredients into fruit mixture; set aside.

  2. In medium bowl, stir flour and 1 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Add 5 to 6 tablespoons cold water, 1 tablespoon at a time, mixing with a fork after each addition until dough is just moist enough to hold together. Divide into 2 pieces, one slightly larger.

  3. On floured surface, with floured rolling pin, roll larger piece of dough about 1 1/2 inches larger all around than inverted 9- or 10-inch pie plate; ease into pie plate. Trim edge, leaving 1-inch overhang. Spoon filling into crust.

  4. Preheat oven to 400 degrees F. Roll remaining dough into a 12-inch round; cut into 3/4-inch-wide strips. Place half of strips over filling; do not seal ends. Fold every other strip back halfway from center. Place center cross strip on pie and replace folded part of strips. Fold back alternate strips; place second cross strip in place. Repeat to weave lattice. Trim strips even with edge of pie plate. Turn overhang up over ends of strips; pinch to seal; make decorative edge. Brush lattice and edge with milk. Sprinkle lattice with sugar.

  5. Bake pie 40 to 50 minutes until filling is hot and bubbling and crust is golden. Cover loosely with foil after 25 minutes to prevent crust from overbrowning. Place pie on wire rack to cool.


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