Cranberry-Apple Mincemeat Pies Recipe

In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week. Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks. Yield: 2 pies (6-8 servings each). Editor's Note: Mincemeat mixture may be frozen for up to 3 months. Thaw in the refrigerator.