Mince Pear Pie

Ingredients

• 1 27- or 28-ounce jar mincemeat (2-2/3 cups)
• 2 cups sliced, peeled pears
• 3 tablespoons orange juice
• Pastry for Double-Crust Pie (see recipe below)
• Vanilla ice cream (optional)

Directions

1. Stir together mincemeat, pears, and orange juice
in a large mixing bowl; set aside.

2. Prepare Pastry for Double-Crust Pie. Place one ball
of dough on a lightly floured surface; flatten slightly
using the palms of your hands. Roll from the center
to edges, forming a 12-inch circle. Wrap pastry around
the rolling pin; unroll onto a 9-inch pie plate. Ease
pastry into pie plate, being careful not to stretch pastry.
Trim 1/2 inch beyond edge of pie plate.

3. Transfer mincemeat mixture to pastry-lined pie plate.

4. Roll out remaining dough on a lightly floured surface.
Cut eight 1/2- to 1-inch-wide pastry strips with a pastry
wheel. Weave strips on top of pie to form a lattice. Press
ends of strips into rim of crust. Fold bottom pastry over
strip ends; pinch to seal with your fingers, and flute
pastry edge. Cut leaves or other decorative shapes from
remaining pastry with hors d�oeuvre cutters or small
cookie cutters. Lay on top of filling and lattice.

5. Cover pie edge with foil. Bake in a 375 degree F oven for
25 minutes. Remove foil. Bake 20 to 25 minutes more or
until the top is golden. Cool on a wire rack. Serve warm
with vanilla ice cream, if desired. Makes 8 servings.

Pastry for Double-Crust Pie: Stir together 2 cups all-
purpose flour and 1/2 teaspoon salt in a large bowl. Using
a pastry blender, cut in 2/3 cup shortening or lard until
pieces are the size of small peas. Sprinkle 1 tablespoon
water over part of mixture; gently toss with a fork. Push
to side of the bowl. Repeat, using 5 to 6 additional tables-
poons of water, until all is moistened. Divide dough in
half. Form each half into a ball.