Pear Mincemeat Pie

Pear Mincemeat Pie Recipe
Photo: Tina Cornett

Recipe from

Southern Living


3 pounds pears, peeled and diced
1 pound raisins
3 1/2 cups sugar
1/3 cup cider vinegar
1/2 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 (15-ounce) package refrigerated piecrusts
1/2 cup chopped pecans, toasted
1 large egg, lightly beaten


Bring first 9 ingredients to a boil in a large heavy saucepan, stirring often; reduce heat to medium-high, and cook, stirring often, 25 to 30 minutes or until thickened. Cool.

Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions.

Stir pecans into pear mixture; spoon into piecrust.

Roll remaining piecrust to press out fold lines. Cut out and remove leaf shapes from center of piecrust using a leaf-shaped cookie cutter, leaving a 3-inch border around edges. Brush piecrust and leaves with beaten egg. Carefully place piecrust over filling; fold edges under. Make diagonal cuts into edge at 1/4-inch intervals; fold every other piece inward. Arrange leaves on pie.

Bake on lowest oven rack at 350° for 1 hour or until golden brown, shielding with aluminum foil to prevent excessive browning, if necessary.

November 1998
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