Pear Mincemeat Pie Recipe
Summary
Ingredients
| Pastry | 1 | |
| Pastry for a double crust 9 inch pie | 1 | |
| Prepared pear mincemeat | 2 Cup (32 tbs) | |
| Prepared pear mincemeat | 2 Cup (32 tbs) | |
| Firmly packed brown sugar | 1⁄4 Cup (4 tbs) | |
| Firmly packed brown sugar | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Chopped pecans | 1⁄2 Cup (8 tbs) | |
| Chopped pecans | 1⁄2 Cup (8 tbs) |
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.)
Chef
