Cranberry-Mincemeat Pie

• Pastry for 9-inch double-crust pie (see recipe)
• 2 cups venison mincemeat (see recipe) or commercial mincemeat
• 2 cups cranberry sauce (see recipe)
• 1 apple, peeled, cored and chopped

1. Roll out 1/2 the pie crust and ease it into a 9-inch pie pan.
2. Refrigerate.
3. Preheat the oven to 450 degrees.
4. In a bowl, combine the mincemeat, cranberry sauce and apple.
5. Spread into the pie crust.
6. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
7. Bake the pie for 10 minutes at 450 degrees.
8. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly.
9. Serve warm or at room temperature.

pastry, venison mincemeat, cranberry sauce, apple

Taken from cooking.nytimes.com/recipes/340 (may not work)