Pear Mincemeat Pie

Name: Pear Mincemeat Pie
Cuisine: United States
Ingredients: ¼ teaspoon ground allspice; Pinch of freshly ground pepper; 1 cup walnuts, toasted and coarsely chopped; ⅓ cup Calvados or apple brandy; ⅓ cup Calvados or apple brandy; 2 tablespoons unsalted butter; Pie Crust, doubled; 1 egg white, beaten; ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground ginger; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; ¾ cup apple cider; 2 tablespoons unsulfured molasses; 1 cup coarsely chopped cranberries; 2 pounds firm pears, peeled, cored, and coarsely chopped; 1 cup coarsely chopped currants; ½ cup coarsely chopped golden raisins; 1 lemon; ½ cup firmly packed dark brown sugar

Preparation info

Serves
8 to 12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This modern mincemeat foregoes the traditional beef suet and as a result it is considerably more digestible and—we think—better tasting than the heavy and very time-consuming old-style mincemeat.

Ingredients

1 lemon
½ cup firmly packed dark brown sugar
1 cup coarsely chopped

Americas
United States
Dessert
Dinner
Vegetarian
Pie

Method

Slice the peel from the lemon with a sharp knife or a vegetable peeler. Cut off any of the white pith from the pieces of peel. Mince the peel. After cutting the pith from the lemon, chop the lemon coarsely. Put the minced peel and the lemon into a 2-quart saucepan with the brown sugar.
In the bowl of a food processor fitted with the metal blade, place