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Photo: Tina Cornett Photo by: Photo: Tina Cornett

Pear Mincemeat Pie

Southern Living NOVEMBER 1998

  • Yield: 1 (9-inch) pie


  • 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.


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Pear Mincemeat Pie Recipe