Cranberry Mince Lattice Pie (1970)

Here’s a new flavor treat

Although the first Thanksgiving was celebrated in 1863, when President Abraham Lincoln proclaimed the last Thursday in November as Thanksgiving Day, a national holiday to be enjoyed by all Americans.

Every family has traditional food they associate with the holiday. Many think of turkey, cranberries and perhaps two kinds of pie. For this year’s Thanksgiving, here’s a new flavor treat which combines cranberries and mincemeat in a taste-tempting lattice pie!

The flavors of tart cranberries and tangy orange are a delightful complement to the spicy mincemeat. Best of all, this “perfect” holiday pie filling is frozen cranberry-orange relish and canned mincemeat. This Thanksgiving, or, for that matter, any winter dessert time, do try Cranberry Mince Lattice Pie. It’s so delicious — bake two!

Cranberry Mince Lattice Pie 1970

Cranberry Mince Lattice Pie recipe

1/2 package (22 oz.) pie crust mix
1 jar (28 oz.) mincemeat
1 package (10 oz.) frozen cranberry-orange relish, thawed

Heat oven to 425 degrees. Prepare pastry for 9 inch 2-crust pie as directed on package.

Line pie pan with half of pastry. Trim, leaving 1″ pastry overhanging edge. Brush edge with milk. Roll rest of pastry 1/8″ thick. Cut into 1/2″ strips (pastry wheel gives a pretty edge).

Mix mincemeat and cranberry-orange relish. Pour into pastry-lined pie pan. Lay half of pastry strips diagonally across pie; lay remainder straight across pie. Trim off even with edge of lower crust. Fold lower crust edge up over pastry strips; press firmly to seal strips to rim. Flute edge. Bake 30 to 35 min. Serve warm with ice cream.

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