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.