Penelope's Recipe Box

You know how people (or at least gangsters) say, “I’ll make mincemeat out of you!” Well, it’s not all that easy to do, so you don’t really have to worry. In fact, because making mincemeat is so work-intensive, it comes ready-made, pre-seasoned and very tasty; which makes this recipe very easy. Pears (use Bosc, Comice, or Anjou) and mincemeat are a terrific team with real star quality. And in the tradition of Edward G. Robinson and Jimmy Cagny, go for ones that haven’t been bruised.

Pate Brise (for a double crust pie)

Roll out the bottom crust and place in a pie pan

Chill for 1 hour

Roll out the second ball of dough

Using a pastry cutter or knife, cut dough into ½ inch strips

The Filling

1. 5 large pears, peeled, halved, cored and chopped
2. 1¼ cups prepared mincemeat
3. ¼ cup firmly packed dark brown sugar
4. 1 tbs all purpose flour
5. 1 tsp ground cinnamon
6. 1 tsp grated orange zest
7. ½ tsp ground allspice
8. ⅛ tsp ground cloves
9. 1 egg
10. 1 tbs milk

In a large bowl combine the pears, mincemeat, brown sugar, flour, cinnamon, orange zest, allspice, and cloves; mix well

Spoon the mixture into the bottom pie crust

Use the pastry strips to make a lattice top - for more detailed instructions go to Lattice Crust

Preheat the oven to 400°

Bake for about 1 hour, until the crust is golden and the juices are bubbling

Transfer to a wire rack and let cool briefly

Serve warm or at room temperature