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  Piecrust mix 5 1⁄2 Ounce (1/2 Package)
  Lemon 1 Large
  Pears 3 Large
  Bottled mincemeat 28 Ounce, prepared (1 jar)
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Pumpkin pie spice 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)

1. Prepare piecrust mix, or make pastry from your favorite single-crust recipe. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with the rim; flute to make a stand-up edge.
2. Grate 1 teaspoon lemon rind; reserve. Squeeze the lemon; measure 2 tablespoons juice; reserve.
3. Pare pears; quarter and core. Slice 1 of the pears into wedges in a small bowl; sprinkle lemon juice over top, then toss lightly to coat well. Chop remaining pears.
4. Combine chopped pears, lemon rind, the mincemeat and 1/4 cup of the flour in a medium-size bowl. Spoon into prepared pastry shell. Arrange the pear wedges on top, pinwheel fashion.
5. Combine remaining 1/2 cup flour, sugar and pumpkin-pie spice in a small bowl. Cut in butter or margarine with a fork or pastry blender until mixture is crumbly. Sprinkle crumbs over the top of the pie.
6. Bake in hot oven (400°) 45 minutes, or until crumbs are golden-brown and filling is bubbly. Cool completely on a wire rack.

Recipe Summary

Pie, Mincemeat

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3392 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.8%

Saturated Fat 29.3 g146.4%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 2696.3 mg112.3%

Total Carbohydrates 736 g245.2%

Dietary Fiber 42 g167.8%

Sugars 377.8 g

Protein 39 g78.4%

Vitamin A 31.9% Vitamin C 157.1%

Calcium 47.6% Iron 139.3%

*Based on a 2000 Calorie diet

Mincemeat Pear Pie Recipe