INGREDIENTS

INSTRUCTIONS

This was my second offering for the Thanksgiving desserts. My mom is
adamant that there be Mincemeat pie at holiday meals and she was having
conniptions over my not making one. After tasting this pie however, she
decided that it was better than mincemeat. Whew! Again, this recipe comes
from the Nov 1997 Bon Appetit. My notes are at the end.
Position rack in lowest third of oven; preheat to 400 degrees F. Boil
nectar in heavy medium saucepan until reduced to 1/3 cup, stirring
occasionally, about 8 minutes. Pour into large bowl, mix in raisins. Cool
completely. Mix in sugar and next 5 ingredients, then pears. Roll out dough
disk on floured surface to 13 inch round. Transfer to 9 inch diameter glass
pie dish. Brush inside and top edge of crust with some of the glaze. Spoon
filling into the crust. Roll out second dough disk on floured surface to 13
inch round. Arrange dough over filling. Seal top crust ot bottom crust at
edge of dish. Trim double overhang to 3/4 inch. Fold under; crimp edge.
Using small knife, cut slits in top crust to allow steam to escape. Brush
crust and edge with glaze. If desired, roll out any dough scraps and cut
out small pear-shaped decorations. Press decorations onto edge of crust.
Bake pie until pears are tender, covering crust with foil if browning too
quickly, about 1 hour 10 minutes. Place on rack; cool completely. (Can be
made 1 day ahead. Let stand at room temp).
My notes: I used pear juice instead of nectar. No problem that I could
detect. I used less than 3 1/4 lbs of pears. My pie plate was an 8 inch I
think. 3 1/4 pounds was about 7 pears-but that will depend on their size.
As stated above, I cheated and used a ready made crust. I didn't include
the dough recipe as I figure you can get that in any cookbook. Their recipe
wasn't unique or different that the norm.
Posted to FOODWINE Digest  by "Mcelrath, Christine" <christim@SMHSI.COM> on
Dec 4, 1997

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