Pear Mincemeat Pie
|Pastry for a double crust 9 inch pie||1|
|Prepared pear mincemeat||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Roll half of pastry onto a lightly floured surface to 1/8-inch thickness; fit into a 9-inch pie plate.
Chill remaining pastry.
Combine mincemeat, brown sugar, flour, and pecans; spoon mixture evenly into prepared pastry shell.
Roll out remaining pastry to 1/8-inch thickness, and place over filling.
Trim edges; seal and flute.
Cut slits in top pastry to allow steam to escape, making a decorative pattern with slits, if desired.
Bake at 375Â° for 35 to 40 minutes.
(Cover edges of pie with aluminum foil to prevent over browning, if necessary.)