Pear-Cranberry Mincemeat Lattice Pie

Name: Pear-Cranberry Mincemeat Lattice Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 firm-ripe Anjou pears, peeled, cored, and finely chopped; 59 milliliters brandy; 118 milliliters dried sour cherries; 1 teaspoons cinnamon; 118 milliliters dried cranberries; 118 milliliters dried currants; 1 teaspoons ground allspice; 2 Tbsps fresh lemon juice; 2 teaspoons finely grated fresh lemon zest; 118 milliliters packed light brown sugar; 0 teaspoons freshly grated nutmeg; 2 teaspoons finely grated fresh orange zest; 8 servings Pastry dough for a double-crust pie; 0 teaspoons salt; 78 grams 3/4 cup walnuts , toasted and finely chopped

Pear-Cranberry Mincemeat Lattice Pie might be just the dessert you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 272 calories. This recipe serves 8. From preparation to the plate, this recipe takes approximately 5 hours. A mixture of nutmeg, ground allspice, cherries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegan diet.

Instructions

Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.

Ingredients you will need

Pastry Dough

Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Rolling Pin

Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

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.

Ingredients you will need

Mincemeat

Equipment you will use

Knife

Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.

Ingredients you will need

Crust

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.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Transfer pie to a rack and cool to warm or room temperature, about 2 hours.

Serve pie warm or at room temperature.

•Mincemeat can be chilled up to 2 weeks.•Pie keeps, covered and chilled, 2 days. Bring to room temperature or reheat in a preheated 350°F oven 15 minutes before serving.

Ingredients you will need

Mincemeat

Equipment you will use

Oven