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Mincemeat Pear Pie Recipe
|Pie crust mix||10 Ounce|
|Firm ripe pears||2 Pound|
|Mincemeat with brandy and rum||17 Ounce|
|Heavy cream||2 Tablespoon|
Serving size: Complete recipe
Calories 3576 Calories from Fat 919
% Daily Value*
Total Fat 104 g160.7%
Saturated Fat 31.5 g157.5%
Trans Fat 0 g
Cholesterol 41.1 mg
Sodium 3119.4 mg130%
Total Carbohydrates 649 g216.2%
Dietary Fiber 41 g163.9%
Sugars 346 g
Protein 27 g53.7%
Vitamin A 13% Vitamin C 63.8%
Calcium 27.4% Iron 43.6%
*Based on a 2000 Calorie diet
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.