Name: Pear-Cranberry Mincemeat Lattice Pie
Cook time: 1 1/2 hr
Total time: 3 days
Yield: Makes 8 servings
Ingredients: 2 firm-ripe Anjou pears, peeled, cored, and finely chopped; 1/2 cup dried sour cherries; 1/2 cup dried currants; 1/2 cup dried cranberries; 1/2 cup packed light brown sugar; 1/4 cup brandy; 2 teaspoons finely grated fresh lemon zest; 2 teaspoons finely grated fresh orange zest; 2 tablespoons fresh lemon juice; 1/2 teaspoon cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg; 1/8 teaspoon salt; 3/4 cup walnuts (2 3/4 oz), toasted and finely chopped; Pastry dough for a double-crust pie

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Pear-Cranberry Mincemeat Lattice PieRomulo Yanes

Don't be nervous about making meatless mincemeat if you've never tried it before—it's a knockout combination of dried fruits and spices that adds wonderfully deep flavor to baked goods. Here, chunks of sweet pear and a handful of tart fruit create a pie that's fantastic with vanilla ice cream.

Cooks' notes:

•Mincemeat can be chilled up to 2 weeks.
•Pie keeps, covered and chilled, 2 days. Bring to room temperature or reheat in a preheated 350°F oven 15 minutes before serving.

Recipe notes

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