Mincemeat Pear Pie
|Pie crust mix||10 Ounce|
|Firm ripe pears||2 Pound|
|Mincemeat with brandy and rum||17 Ounce|
|Heavy cream||2 Tablespoon|
Prepare 1 (10-oz.) pkg. pie crust mix according to directions.
On a lightly floured surface roll out 2/3 of dough to 1/8-inch thickness.
Fit into 9-inch pie plate.
Trim pastry edges.
Wrap remaining dough in plastic wrap or waxed paper.
Cut 2 lbs. firm ripe pears into quarters, pare and remove cores.
Cut each quarter into 3 slices and arrange over bottom of pastry-lined plate.
Top pears with 1 (17-oz.) jar mincemeat with brandy and rum.
Moisten rim of crust with water.
Roll out remaining dough and place on top of pie.
Trim crust to hang over no more than 14 inch.
Turn edge under and flute.
Cut 2 or 3 slits in top crust to allow steam to escape.
Brush pastry with 2 tablespoons heavy cream and bake 30 to 35 minutes at 425Â°, until crust is deep golden brown.
Serve hot or cold.