Pear-Cranberry Mincemeat Lattice Pie

1. 1

   Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.

2. 2

   Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425u00b0F.

3. 3

   Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.

4. 4

   Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.

5. 5

   Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.

6. 6

   Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375u00b0F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.