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Nannie's Pear Mincemeat Pie or Empanadas

Mince meat pies

Yields: 12 pints, or enough filling for 12 pies.

  • 2 c. Mincemeat filling (see recipe, below)
  • 1 (8 or 9-inch) unbaked pastry shells
  • 1/2 c. chopped pecans
  • Spread filling in a 8 or 9-inch uncooked pastry shell. Sprinkle top of filling with pecans. Cover with a top crust, and flute edge. Make four slits in top crust, each about an inch long.
  • Bake at 375 degrees about 40 minutes, or until filling bubbles up in slits. Serve warm or at room temperature.
  • Mincemeat Filling
  • about 10 lbs. firm cooking pears
  • 3 lemons, quartered and seeded (leave peel on)
  • 1 1/2 lbs. ground beef
  • 2 lbs. raisins
  • 2 T. salt, or less to taste
  • 1 T. cinnamon
  • 5 lbs. brown sugar
  • 1 T. cider vinegar
  • 1 tsp. ground cloves
  • 1 tsp. allspice

Peel and core enough pears to measure 4 quarts; place in container of food processor. Add lemons, and process lightly (do not puréé); set aside.

Cook ground beef in a Dutch oven until well done. Add pear-lemon mixture and remaining ingredients, mix well, and refrigerate 4 hours.

Boil 20 minutes, stirring constantly. Cover tightly, and refrigerate overnight. Boil 20 minutes again, and pack into pint containers, allowing room for expansion. Freeze.

Note: This recipe may also be used to make empanadas. (To make 16 empanadas, you'll need 1 c. of filling, to which 1/4 c. chopped pecans has been added, and 4 unbaked pastry shells.)

Cut 4-inch circles from pastry shells, and spread 1 heaping teaspoon of filling on half of each circle. Fold half of circle over the other half, and press edges together with a fork. Sprinkle empanadas with granulated sugar, and bake on a cookie sheet at 375 degrees for about 15 minutes, or until golden.

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