Pear Mincemeat Pie

Pear Mincemeat Pie Recipe
Photo: Tina Cornett

Recipe from

Southern Living

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note