Pear Mincemeat Pie

Ingredients

• 0.3 cup apple cider vinegar 
• 1 large eggs lightly beaten
• 1.5 teaspoons ground allspice 
• 1.5 teaspoons ground cinnamon 
• 1.5 teaspoons ground cloves 
• 1.5 teaspoons nutmeg 
• 3 pounds pears diced peeled
• 0.5 cup pecans toasted chopped
• 1 pound raisins 
• 15 ounce pie crust dough 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.