You may also like
Categories:
pears sour cherries currants cranberries brown sugar brandy lemon zest orange zest lemon juice cinnamon ground allspice freshly grated nutmeg salt walnuts
Viewed: 68 - Published at: 4 years agoIngredients
- 2 firm-ripe Anjou pears, peeled, cored, and finely chopped
- 1/2 cup dried sour cherries
- 1/2 cup dried currants
- 1/2 cup dried cranberries
- 1/2 cup packed light brown sugar
- 1/4 cup brandy
- 2 teaspoons finely grated fresh lemon zest
- 2 teaspoons finely grated fresh orange zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 3/4 cup walnuts (2 3/4 oz), toasted and finely chopped
- for a double-crust pie
Method
- Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
- Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
- Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
- Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
- Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.