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Mincemeat Pear Pie

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Method: 
Baked
Dish: 
Pie, Mincemeat

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