Pear Mincemeat Pie Recipe
Summary
Ingredients
Pastry for a double-crust 9-inch pie
2 cups prepared pear mincemeat
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 cup chopped pecans
Directions
Roll half of pastry onto a lightly floured surface to 1/8-inch thickness; fit into a 9-inch pie plate.
Set aside.
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 375° for 35 to 40 minutes.
(Cover edges of pie with aluminum foil to prevent over browning, if necessary.)
Set aside.
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 375° for 35 to 40 minutes.
(Cover edges of pie with aluminum foil to prevent over browning, if necessary.)
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