Pear-Cranberry Mincemeat Lattice Pie
A festive holiday pie featuring a homemade mincemeat filling made with fresh pears, dried fruits, and warming spices, all topped with a beautiful lattice crust. This modern take on traditional mincemeat combines Anjou pears with cranberries, cherries, and currants, enhanced with brandy and citrus zest.
Ingredients
- •2 whole firm-ripe Anjou pears, peeled, cored, and finely chopped
- •½ cup dried sour cherries
- •½ cup dried currants
- •½ cup dried cranberries
- •½ cup packed light brown sugar
- •¼ cup brandy
- •2 teaspoons finely grated fresh lemon zest
- •2 teaspoons finely grated fresh orange zest
- •2 tablespoons fresh lemon juice
- •½ teaspoon cinnamon
- •½ teaspoon ground allspice
- •¼ teaspoon freshly grated nutmeg
- •⅛ teaspoon salt
- •¾ cup walnuts (2 3/4 oz), toasted and finely chopped
- •1 recipe Pastry dough for a double-crust pie
Cooking Instructions
- 1.
Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
4320 min
- 2.
Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
15 min
- 3.
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.
20 min
- 4.
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.
25 min
- 5.
Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
15 min
- 6.
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.
200 min
