Mincemeat, cranberry & almond pie
- Preparation and cooking time
- Serves 12
- 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.