Active Time

　　1 1/2 hr

　　Total Time

　　3 days

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

Make mincemeat:

Step 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.

　　

Make pie:

Step 2

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

　　

Step 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.

　　

Step 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.

　　

Step 5

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

　　

Step 6

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.

　　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.