Growing up with a Welsh grandmother, we ate a lot of mincemeat. For me, Christmas isn’t Christmas without some form of mincemeat. FYI- mincemeat doesn’t actually contain meat anymore (at least in the canned product I buy!) For those of you who have never tried it, it is a mixture of raisins, apples, citrus peel, sugar and spices, such as cloves and cinnamon and it comes in a jar in the baking aisle. Knowing two out of three Wilson children don’t like raisins, but it being imperative for me to have some form of mincemeat this Christmas, I came up with this pie that is heavy on the pears but still lets me enjoy my mincemeat. Whoa, I hope that long sentence made sense! Raisin-hater Mr. D, called this pie amazing. I, too, think it is pretty darn good, but I’m still searching for the best holiday pie ever. Let me know if you find it!
Pear Mincemeat Crumb Pie
- 1 pie crust recipe for single crust
- 1 to 1-1/2 cups (depending on your taste) mincemeat (I use nonesuch classic original)
- 4 not over ripe pears, peeled and chopped up (I used bartlett)
- 3/4 cup/ 1 cup sugar
- 1/4 cup/ 1 cup flour
- 1 stick cold butter, cut into small pieces
- Roll out the pie crust and form to the bottom of your pie pan. Flute the edges.
- Spread mincemeat in the bottom of the crust.
- Mix together pears, 3/4 cup sugar, and 1/4 cup flour. Spread on top of mincemeat layer.
- Mix together 1 cup sugar, 1 cup flour and butter with a pastry blender until crumbly. You can use your hands if you prefer. Mound on top of pear layer making sure no pears are showing.
- Bake at 375 degrees for approximately an hour. Check midway if the crumb topping is over browning and place a piece of foil on top if it is. The pie is done when you can see the pear juice bubbling. Do not be surprised if you have to cook over an hour, but be sure you have that foil on top!