Pear And Sour Cherry Mincemeat Recipes

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CHERRY MINCEMEAT PIE



Cherry Mincemeat Pie image

Cherry Mincemeat Pie

Provided by Jane Kaylie

Categories     Other Appetizers

Time 1h

Number Of Ingredients 8

pastry for 2 crust pie
1 lb or 4 oz can pitted tart cherries
1/2 c sugar
few drops red food color
2 c prepared mincemeat
3 Tbsp flour
1/2 tsp salt
1 egg, beaten

Steps:

  • 1. Drain cherries (you should have 2 cup).
  • 2. Combine cherries and the sugar.
  • 3. Let stand while you make pastry.
  • 4. Combine cherry mixture, food color, mincemeat, flour, salt and egg.
  • 5. Pour into a pastry lined pie pan.
  • 6. Top with a lattice crust.
  • 7. Bake in hot oven (425'F) to 40 minutes

PEAR AND SOUR CHERRY MINCEMEAT PIE



Pear and Sour Cherry Mincemeat Pie image

Categories     Dessert     Bake     Christmas     Thanksgiving     Pear     Cherry     Fall     Chill     Gourmet

Number Of Ingredients 3

2 recipes pastry dough
3 1/2 cups pear and sour cherry mincemeat
an egg wash made by beating 1 large egg yolk with 1 teaspoon water

Steps:

  • On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
  • Preheat oven to 425° F.
  • Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.

PEAR-CRANBERRY MINCEMEAT LATTICE PIE



Pear-Cranberry Mincemeat Lattice Pie image

Categories     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Walnut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

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

Steps:

  • Make mincemeat:
  • Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
  • Make pie:
  • Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
  • 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.
  • 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.
  • Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
  • Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F 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.

CHERRY PEAR PIE



Cherry Pear Pie image

Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
FILLING:
6 cups sliced peeled fresh pears (about 5 large)
1/2 cup dried cherries
4 teaspoons lemon juice
1/2 teaspoon almond extract
3/4 cup sugar
1/4 cup cornstarch
TOPPING:
3/4 cup all-purpose flour
1/3 cup sugar
1/3 cup cold butter
1/2 cup sliced almonds

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.

PEAR AND SOUR-CHERRY PIE



Pear and Sour-Cherry Pie image

Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 7h45m

Yield Makes one 9-inch pie

Number Of Ingredients 12

Unbleached all-purpose flour, for dusting
Test Kitchen's Favorite Pate Brisee
1 1/4 pounds frozen sour cherries (4 cups)
3/4 cup packed light-brown sugar
3 tablespoons cornstarch
1 1/2 pounds ripe but firm pears, such as Bartlett (3 to 4)
1 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg

Steps:

  • Preheat oven to 375 degrees with racks in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick (about 13 inches in diameter). Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant 1/8 inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1/2 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.
  • Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.
  • In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine. Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more. Remove from heat.
  • Peel, quarter, and core pears. Cut crosswise into 1/4-inch slices. Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely. Filling can be stored in an airtight container in refrigerator up to 1 day.
  • Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a 1-inch overhang; roll dough underto seal and crimp as desired (to create a rope effect, slash rolled edge witha paring knife on a diagonal). Freeze 30 minutes.
  • Whisk egg with 1 teaspoon water, then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes. Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.

PEAR AND SOUR CHERRY CRISP



Pear and Sour Cherry Crisp image

This pear and cherry crisp is a delicious mixture of sweet and tart. It's an easy dessert to make for company.

Provided by Ruth Y.

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 pounds pears - peeled, cored, and chopped
1 (16 ounce) can pitted sour cherries, drained
3 tablespoons cornstarch
⅔ cup white sugar
¼ teaspoon almond extract
1 ½ cups all-purpose flour
⅓ cup white sugar
¾ teaspoon salt
¾ teaspoon ground nutmeg
9 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
  • Mix pears, cherries, cornstarch, 2/3 cup sugar, and almond extract in prepared baking dish. Combine flour, 1/3 cup sugar, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Sprinkle flour mixture over fruit.
  • Bake in preheated oven until crust is golden, about 1 hour.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 13.5 g, Fiber 4.9 g, Protein 3.4 g, SaturatedFat 8.3 g, Sodium 315.9 mg, Sugar 40.5 g

PEAR AND TART-CHERRY PIE



Pear and Tart-Cherry Pie image

This pie is a winner at any holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

1 1/2 cups dried tart cherries
4 pounds firm pears, (about 7), peeled and cored
1/4 cup fresh lemon juice, (2 lemons)
1 cup sugar, plus more for sprinkling
1/2 cup all-purpose flour, plus more for dusting
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pate Brisee for Pear and Tart-Cherry Pie
4 tablespoons unsalted butter, cut into small pieces

Steps:

  • Heat oven to 400 degrees. Place cherries in small bowl, cover with 1 cup hot water. Let stand until cherries have softened, about 30 minutes. Meanwhile, thinly slice pears. Transfer pears to a large bowl, and toss with lemon juice. Drain cherries; add to pears along with sugar, flour, cinnamon, nutmeg, and cloves. Toss; set aside.
  • On a lightly floured surface, roll out one pate brisee round to 1/8 inch thick. Fit dough into a 9-inch pie pan. Fill pie bottom with reserved cherry-pear filling, and dot with butter.
  • Reflour surface, and roll out remaining piece of dough to 1/8 inch thick; place on top of filled pie shell. Crimp top and bottom edges together; cut slits across top of dough. Sprinkle the top of the pie with sugar. Bake until the crust is golden and baked through, 40 to 45 minutes. Let cool on a wire rack.

OLD TIME MINCEMEAT PIE



Old Time Mincemeat Pie image

An old-fashioned mincemeat pie filling made with meat and sour cherries.

Provided by ONEMINA

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P7DT1h25m

Yield 8

Number Of Ingredients 17

1 ¼ pounds round steak, cut into small pieces
1 cup apple cider
4 Granny Smith apples - peeled, cored and finely diced
1 ⅓ cups white sugar
2 ½ cups dried currants
2 ½ cups raisins
½ pound chopped candied mixed fruit peel
½ cup butter
1 (16 ounce) jar sour cherry preserves
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 recipe pastry for a 9 inch double crust pie
2 tablespoons heavy cream

Steps:

  • In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
  • Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
  • Refrigerate tightly covered for at least a week before using.
  • Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g

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