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2 2/3 c Fruit mincemeat or 1 (28-oz) – walnuts
– jar ready-to-use Pastry for 9-inch pie, plus
2 c Peeled and coarsely chopped – pastry for lattice or cut-
– fresh pears or canned – out shapes for top of pie
– peaches, drained Milk
1/4 c Light rum Sugar
1/2 c Chopped pecans or English Formatted by Manny Rothstein
Combine mincemeat, pears, rum and pecans. Line pie pan with pastry
and spoon in filling. Top with lattice crust or with decorative
rounds of pastry cut out of dough with cookie cutters (stars,
scalloped-edge circles or others). Brush top of each round with small
amount of milk and sprinkle each with little sugar to promote
browning.
Bake pie at 450 degrees 10 minutes. Reduce temperature to 400
degrees and bake 35 to 40 minutes longer, or until filling bubbles
around edges and crust is lightly browned.
Makes 6 to 8 servings.
Yields
6 servings
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