Fruity Mincemeat Pie
Liven up mincemeat with pears, cranberries, lemon juice and brandy.
Servings: 8 to 12
Ingredients:
Fruity Mincemeat Pie
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 506 |
| pro | 4 g |
| total fat | 24 g |
| sat. fat | 14 g |
| carb | 73 g |
| fibre | 5 g |
| chol | 59 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 15% |
| vit A | 10% |
| vit C | 15% |
| folate | 9% |
-
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
Preparation:
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.)
Source
Canadian Living Magazine: January 2005
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