Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Bake at 450° for 5 to 8 minutes or until lightly browned; set aside.
Toss together apple slices, 1 tablespoon flour, 2 tablespoons sugar, and cinnamon until apple slices are coated; set aside.
Cook fresh cranberries and 1/4 cup sugar in a heavy saucepan over medium-high heat, stirring constantly, 5 minutes; drain.
Combine remaining 1/4 cup sugar and 3/4 cup flour in a bowl; cut in butter with a pastry blender until mixture is crumbly.
Spoon mincemeat into prepared piecrust, and top with apple mixture. Spoon cranberry mixture over apple mixture, and sprinkle with crumb mixture.
Bake at 375° for 40 minutes or until lightly browned.
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