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Mincemeat, cranberry & almond pie cut into slices

Mincemeat, cranberry & almond pie

A star rating of 4.2 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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
Nutrition: Per serving


  • 500g sweet shortcrust pastry
  • 150g marzipan , grated
  • 400g jar mincemeat
  • 100g cranberries
  • 50g icing sugar , for dusting


  • 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.

Goes well with

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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