FRUITY MINCEMEAT PIE

FRUITY MINCEMEAT PIE image

Yield 8 slices

Number Of Ingredients 11

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

Steps:

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 506 cal, 4 g pro, 24 g total fat (14 g sat. fat), 73 g carb, 5 g fibre, 59 mg chol, 149 mg sodium. % RDI: 5% calcium, 15% iron, 10% vit A, 15% vit C, 9% folate.