pear mince pie
Pear Mince Pie
Pears topped with mincemeat in a winter pie that’s sure to please people who like mincemeat’s spicy taste. Makes eight servings.
Flaky “Never Fail” Pastry
5 large (4 cups) fresh firm pears, peeled, cored, and sliced
½ cup sugar
2 tbsp. flour
2 cups prepared mincemeat
On floured surface, roll out half of the Flaky “Never Fail” Pastry into a 14 inch circle. Transfer to a deep dish pan. Trim pastry even with the edge of pan.
Combine pears with sugar and flour. Fill pastry shell with pears; top pears with mincemeat.
On floured surface, roll out remaining pastry; cut slits for steam to escape. Moisten rim of bottom crust with water. Place top crust over filling. Trim edge ½ inch larger than bottom crust, and fold top edge under, pressing to seal. Flute edge, Brush top with milk and sprinkle with sugar. Bake in a 425º oven for 35 to 40 minutes until golden brown and filling is bubbly.