Pear and Raisin Mince Pie with Lattice Crust Recipe

Name: Pear and Raisin Mince Pie with Lattice Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2cups all purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch cubes; 8 tablespoons (about) ice water; 6 tablespoons orange marmalade; 1/4 cup (packed) raisins; 2 tablespoons sugar; 2 tablespoons brandy; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 2 1/4 pounds firm Anjou or Bosc pears, peeled, cored, cut into 3/4-inch cubes; 1 tablespoon cornstarch; 1 egg yolk beaten with 2 teaspoons milk (for glaze)

Servings: persons

2 1/2cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch cubes
8 tablespoons (about) ice water
6 tablespoons orange marmalade
1/4 cup (packed) raisins
2 tablespoons sugar
2 tablespoons brandy
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 1/4 pounds firm Anjou or Bosc pears, peeled, cored, cut into 3/4-inch cubes
1 tablespoon cornstarch
1 egg yolk beaten with 2 teaspoons milk (for glaze)

1
Blend flour, salt and sugar in processor.
2
Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces.
3
Add 6 tablespoons ice water.
4
Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry.
5
Gather into ball; divide into 2 pieces.
6
Flatten pieces into disks; wrap in plastic.
7
Chill at least 30 minutes and up to 1 day.
8
Mix first 7 ingredients in bowl.
9
Mix in pears and cornstarch.
10
Position rack in center of oven; preheat to 400F.
11
Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round.
12
Transfer to 9-inch-diameter glass pie dish; spoon in filling.
13
Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips.
14
Lay strips over filling, spacing 3/4 inch apart.
15
Lay additional strips at right angle to first strips, forming lattice.
16
Trim overhang to 3/4 inch.
17
Fold dough edge and strip ends under; crimp to seal.
18
Brush dough strips (not edge) with yolk mixture.
19
Bake pie until crust is golden and pears are tender, about 50 minutes; cool.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2cups all purpose flour, 1 teaspoon salt, 1 teaspoon sugar, 1 cup (2 sticks) chilled unsalted butter, cut into 1-inch cubes, and more.

Yes, Pear and Raisin Mince Pie with Lattice Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear and Raisin Mince Pie with Lattice Crust

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