Fruity Mincemeat Pie

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