Pear and Mincemeat Pie
This pear and mincemeat pie is not only delicious, but it also freezes like a charm.
Prep Time: 15M
Cooking Time: 40M
Serves: Serves 8-10
- 11/2 cups prepared mincemeat
- 1 tbsp brandy
- finely grated zest of 1 orange
- one 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs
- 1/4 cup ground almonds
- 1 ripe pear, preferably Bosc, peeled, cored, and thinly sliced
- 1 egg, beaten
- In a bowl, mix together the mincemeat, brandy and orange zest. Roll each pastry sheet into an 11 ื 8in (28 ื 20cm) rectangle, and reserve the scraps for another use. Lay one rectangle on a parchment-lined baking sheet, then sprinkle evenly with the ground almonds, leaving a 3/4in (2cm) border around the edges. Spoon the mincemeat over the almonds, spreading evenly. Top with the pear, and brush the border with beaten egg. Place the second sheet of pastry on top, and press the edges together, pinching the sides with your finger and thumb. Use a sharp knife to make 2-3 slits in the top crust, for steam to escape. Freeze, uncovered, on the baking sheet until firm, then wrap in a double layer of foil, and freeze.
- To serve, defrost overnight in the refrigerator. Preheat the oven to 400°F (200°C). Carefully transfer the "pie" to a lightly greased baking sheet. Brush the pastry with the beaten egg and bake for 30-40 minutes or until golden brown and heated through.
- Use lemon zest instead of orange.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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