Pear Mincemeat Pie

Dairy Free
Health score
5%
Pear Mincemeat Pie
45 min.
8
908kcal

Suggestions


Indulge in the delightful flavors of our Pear Mincemeat Pie, a perfect dessert that brings a touch of warmth and nostalgia to your table. This dairy-free treat is not only a feast for the eyes but also a celebration of seasonal ingredients, making it an ideal choice for gatherings or cozy family dinners. With a preparation time of just 45 minutes, you can easily whip up this scrumptious pie, serving up to 8 people, and delighting everyone with its rich, aromatic filling.

The star of this recipe is the combination of ripe pears, fragrant spices, and sweet raisins, all simmered to perfection. The addition of toasted pecans adds a delightful crunch, enhancing the overall texture and flavor profile. Encased in a flaky pie crust, this dessert is both comforting and sophisticated, making it a standout choice for any occasion.

Whether you're celebrating a special event or simply treating yourself to a homemade dessert, our Pear Mincemeat Pie is sure to impress. With its enticing aroma wafting through your kitchen and the promise of a deliciously sweet and spiced filling, this pie is a must-try for anyone looking to elevate their dessert game. So gather your ingredients, roll up your sleeves, and get ready to create a pie that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup cider vinegar 
  • large eggs lightly beaten
  • 1.5 teaspoons ground allspice 
  • 1.5 teaspoons ground cinnamon 
  • 1.5 teaspoons ground cloves 
  • 1.5 teaspoons ground nutmeg 
  • pounds pears diced peeled
  • 0.5 cup pecans toasted chopped
  • pound raisins 
  • 15 ounce piecrusts refrigerated
  • 0.5 teaspoon salt 
  • 3.5 cups sugar 

Equipment

  • sauce pan
  • oven
  • aluminum foil
  • cookie cutter

Directions

  1. Bring first 9 ingredients to a boil in a large heavy saucepan, stirring often; reduce heat to medium-high, and cook, stirring often, 25 to 30 minutes or until thickened. Cool.
  2. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions.
  3. Stir pecans into pear mixture; spoon into piecrust.
  4. Roll remaining piecrust to press out fold lines.
  5. Cut out and remove leaf shapes from center of piecrust using a leaf-shaped cookie cutter, leaving a 3-inch border around edges.
  6. Brush piecrust and leaves with beaten egg. Carefully place piecrust over filling; fold edges under. Make diagonal cuts into edge at 1/4-inch intervals; fold every other piece inward. Arrange leaves on pie.
  7. Bake on lowest oven rack at 350 for 1 hour or until golden brown, shielding with aluminum foil to prevent excessive browning, if necessary.

Nutrition Facts

Calories908kcal
Protein2.86%
Fat19.28%
Carbs77.86%

Properties

Glycemic Index
38.21
Glycemic Load
92.72
Inflammation Score
-4
Nutrition Score
14.084347818209%

Flavonoids

Cyanidin
4.24mg
Delphinidin
0.5mg
Catechin
0.95mg
Epigallocatechin
1.39mg
Epicatechin
6.45mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.45mg
Isorhamnetin
0.51mg
Quercetin
1.43mg

Nutrients percent of daily need

Calories:907.59kcal
45.38%
Fat:20.4g
31.39%
Saturated Fat:5.21g
32.59%
Carbohydrates:185.43g
61.81%
Net Carbohydrates:173.83g
63.21%
Sugar:104.37g
115.96%
Cholesterol:23.25mg
7.75%
Sodium:392mg
17.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.81g
13.62%
Manganese:1.12mg
55.89%
Fiber:11.6g
46.39%
Copper:0.45mg
22.62%
Potassium:772.92mg
22.08%
Iron:3.62mg
20.09%
Vitamin B1:0.28mg
18.66%
Vitamin B2:0.29mg
17.25%
Folate:55.79µg
13.95%
Phosphorus:135.1mg
13.51%
Vitamin C:10.62mg
12.88%
Vitamin B3:2.45mg
12.26%
Magnesium:48.77mg
12.19%
Vitamin K:12.27µg
11.69%
Vitamin B6:0.21mg
10.54%
Selenium:6.31µg
9.01%
Zinc:0.94mg
6.27%
Calcium:60.51mg
6.05%
Vitamin B5:0.48mg
4.82%
Vitamin E:0.65mg
4.34%
Vitamin A:84.73IU
1.69%
Source:My Recipes