Tested till perfect Fruity Mincemeat Pie

Fruity Mincemeat Pie

Liven up mincemeat with pears, cranberries, lemon juice and brandy.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2005

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 12


  • add 2 tsp (10 ml) finely grated lemon rind to Large Batch Sweet Pastry Recipe, (to make Sweet Lemon Pastry)
  • 1 1egg yolkegg yolks
  • 1 tbsp 1tbspmilk
  • 1 tsp 1tspcoarse granulated sugar


  • 1 cup 1cupdried cranberrydried cranberries
  • 2 tbsp 2tbspbrandy or orange juice
  • 2 tbsp 2tbsplemon juice
  • 2 2pearpears
  • 1 jar 1jarprepared mincemeat
  • 1 tsp 1tspgrated lemon rind
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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 425?F (220?C) oven for 15 minutes. Reduce temperature to 350?F (180?C); 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 350?F/180?C oven for 15 minutes.)

Nutritional Information Per each of 12 servings: about

cal 506 pro 4g total fat 24g sat. fat 14g
carb 73g fibre 5g chol 59mg sodium 149mg

% RDI:

calcium 5 iron 15 vit A 10 vit C 15
folate 9
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