Pear-Apple Mincemeat Pie
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 4 ½ | cups |
mincemeat
pear-apple |
*
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
|
|
| 1.1 | l |
mincemeat
pear-apple |
*
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
butter
|
|
Directions
Roll half of pastry to ⅛ inch thickness on a lightly floured surface.
Place in a 9-inch pieplate; set aside.
Combine mincemeat and sugar in a heavy saucepan; bring to a boil, stirring frequently.
Spoon mincemeat mixture into prepared pastry shell; dot with butter.
Roll remaining pastry to ⅛ inch thickness; transfer to top of pie.
Trim off excess pastry along edges.
Fold edges under and flute.
Cut slits in top crust for steam to escape.
Cover edges of pastry with strips of aluminum foil to prevent excessive browning.
Bake at 375℉ (190℃) for 30 to 40 minutes, 9-inch pie.
