Fruited mince pie (l a times)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | Fruit mincemeat or 1 (28-oz) jar ready-to-use |
| 2 | cups | Peeled and coarsely chopped fresh pears or canned peaches, drained |
| ¼ | cup | Light rum |
| ½ | cup | Chopped pecans or English walnuts |
| Pastry for 9-inch pie, plus pastry for lattice or cut- out shapes for top of pie | ||
| Milk | ||
| Sugar | ||
| Formatted by Manny Rothstein | ||
Directions
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.
Copyright Los Angeles Times, November 16, 1995. By Marilyn Kluger, Special to The Times
Submitted By MANNY ROTHSTEIN On 11-25-95
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