Fruity Mincemeat Pie
- Large Batch Sweet Lemon Pastry add 2 tsp (10 mL) finely grated lemon rind to flour in Large Batch Sweet Pastry recipe
- 1 egg yolk
- 1 tbsp (15 mL) milk
- 1 tsp (5 mL) coarse granulated sugar
- Filling:
- 1 cup (250 mL) dried cranberries
- 2 tbsp (25 mL) brandy or orange juice
- 2 tbsp (25 mL) lemon juice
- 2 pears
- 1 jar (700 mL) prepared mincemeat
- 1 tsp (5 mL) grated lemon rind
- Filling: In bowl, combine cranberries, brandy and lemon juice. Cover with plastic wrap; microwave at high for 1 minute. Let cool.
- On lightly floured surface, roll out two-thirds of the pastry to scant 1/4-inch (5 mm) thickness. Fit into deep 9-inch (23 cm) pie plate. Roll out remaining pastry; using 5-inch (12 cm) Christmas tree-shaped cookie cutter, cut out 4 trees. Using star-shaped cookie cutter, cut out 4 stars, rerolling any scraps if necessary.
- Peel, core and finely dice pears. In bowl, combine cranberry mixture, pears, mincemeat and lemon rind; spoon into pie shell.
- Whisk egg yolk with milk to make egg wash. Arrange large pastry trees around filling with tops touching in centre. Place stars between each. Brush with egg wash; sprinkle with coarse sugar.
- Bake in bottom third of 425u0b0F (220u0b0C) oven for 15 minutes. Reduce temperature to 350u0b0F (180u0b0C); bake until filling is bubbly and pastry is golden, 45 to 60 minutes. Let cool on rack. (Make-ahead: Let stand at room temperature for up to 24 hours. Reheat in 350u0b0F/180u0b0C oven for 15 minutes.)
- Nutritional information
- Per each of 12 servings: about 506 cal, 4 g pro, 24 g total fat (14 g sat. fat), 73 g carb, 5 g fibre, 59 mg chol, 149 mg sodium. % RDI: 5% calcium, 15% iron, 10% vit A, 15% vit C, 9% folate.
batch, egg yolk, milk, sugar, filling, cranberries, brandy, lemon juice, pears, prepared mincemeat, lemon rind
Taken from www.epicurious.com/recipes/member/views/fruity-mincemeat-pie-1237655 (may not work)