Best 11 Pear And Sour Cherry Mincemeat Pie Recipes

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Indulge in a culinary delight with our pear and sour cherry mincemeat pie, a harmonious blend of sweet and tangy flavors wrapped in a flaky, golden crust. This classic dessert combines the juicy sweetness of pears and the vibrant tartness of sour cherries, complemented by a medley of aromatic spices and a hint of citrus. Experience a symphony of flavors in every bite, where the tender filling perfectly complements the crisp crust. Additionally, discover variations of this delectable treat, including mincemeat tarts and mincemeat cookies, offering unique twists on the traditional recipe. Embark on a delightful journey of flavors and textures with our comprehensive guide to pear and sour cherry mincemeat pie and its delectable variations.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

PEAR AND SOUR CHERRY MINCEMEAT



Pear and Sour Cherry Mincemeat image

Categories     Dessert     Thanksgiving     Raisin     Pear     Cherry     Walnut     Fall     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 12

2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5)
2 tablespoons fresh lemon juice
2/3 cup sugar
1 cup water
1/2 cup dried sour cherries (about 3 ounces)
1/3 cup golden raisins
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts, toasted lightly and chopped fine
2 tablespoons brandy

Steps:

  • Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
  • In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
  • Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.

MINCEMEAT PEAR PIE



Mincemeat Pear Pie image

When it comes to mincemeat, my collection is almost endless, & the same goes for pies! For this pie, sometimes instead of chopping the pears, I slice them lengthwise.

Provided by Sydney Mike

Categories     Pie

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

1 (27 ounce) jar mincemeat
1 (15 ounce) can pears, chopped
1/2 cup walnuts, chopped
2 tablespoons lemon zest
1/4 teaspoon ground ginger
2 teaspoons granulated sugar
1 pastry for a double-crust 9-inch pie

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare pastry for a 2-crust, 9 1/2" deep dish pie.
  • In large bowl, combine mince, pears, nuts, zest & ginger, then spoon into prepared pie shell.
  • Top with 2nd crust, then flute & cut several slits in top.
  • Sprinkle with sugar & bake 35-45 minutes, until golden brown.
  • If necessary, cover edges with foil to keep from over-browning or burning.

Nutrition Facts : Calories 461.7, Fat 15.9, SaturatedFat 3.4, Sodium 212.1, Carbohydrate 77.6, Fiber 4, Sugar 42.4, Protein 3.6

PEAR AND DRIED-CHERRY TART



Pear and Dried-Cherry Tart image

Categories     Dessert     Bake     Thanksgiving     Pear     Cherry     Fall     Gourmet     Kidney Friendly

Yield Makes 8 servings

Number Of Ingredients 11

For filling
8 firm-ripe Bosc or Bartlett pears
1 1/2 cups dried tart cherries
1/2 cup packed light brown sugar
1 teaspoon finely chopped fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
Frozen-butter pastry dough
1 large egg, lightly beaten
Special Equipment
a 2-inch leaf-shaped cookie cutter

Steps:

  • Make filling:
  • Peel pears and cut into 1/2-inch pieces. Cook pears, cherries, brown sugar, and rosemary in a 4- to 5-quart heavy pot over moderate heat, stirring, until pears are tender, about 20 minutes.
  • Stir together lemon juice and cornstarch in a small cup and stir into pear mixture. Cook, stirring, 1 minute, or until thickened. Transfer filling to a bowl and cool completely.
  • Prepare shell while filling cooks and cools:
  • Roll out larger disk of pastry dough into a 13-inch round on a lightly floured surface, keeping remaining disk chilled, and fit into a 10-inch round tart pan (1 inch deep) with a removable fluted rim. Roll rolling pin over top of pan to trim dough flush with rim, then lightly prick bottom all over with a fork. Chill shell 30 minutes.
  • Preheat oven to 425°F and place a large baking sheet in middle of oven.
  • Roll out remaining dough into a 12-inch round on a lightly floured surface and with leaf-shaped cutter cut out as many leaves as possible.
  • Fill and bake tart:
  • Spoon filling into tart shell, smoothing top, and decorate with pastry leaves. Brush leaves and pastry rim with some beaten egg.
  • Bake tart on preheated baking sheet in middle of oven until pastry leaves are golden, about 50 minutes. (If pastry rim gets too brown, tent rim with foil or a pie shield.)
  • Cool tart in pan on a rack at least 1 hour.

PATE BRISEE FOR PEAR AND TART-CHERRY PIE



Pate Brisee for Pear and Tart-Cherry Pie image

This simple recipe is an ideal base for many pies and tarts, sweet or savory.

Provided by Martha Stewart

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

Yield Makes enough for one double-crust 9-inch pie, one 9-inch lattice-topped tart, or two 9-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 teaspoon sugar
1 cup chilled (2 sticks) unsalted butter, cut into pieces
4 to 6 tablespoons ice water

Steps:

  • Make sure all your ingredients are thoroughly chilled before you begin. Place the flour, salt, and sugar in a medium bowl, and stir to combine.
  • With a pastry blender or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible. You may leave a few pea-size pieces. Add 4 tablespoons water. Gather the dough and gently press into a ball. It should come together loosely; if not, add water 1 tablespoon at a time. Divide dough in half; place each on plastic wrap. Flatten into disks. Wrap tightly; refrigerate 1 hour or overnight.
  • Remove disks from refrigerator. On a lightly floured surface, press rolling pin gently all over dough to flatten it slightly. Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate.
  • Wrap the dough around the rolling pin; lift and center it over the pie plate. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Baking time depends on individual recipes.

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.

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 SOUR CHERRY FLAT PIE



Pear and Sour Cherry Flat Pie image

A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide an exotic note. High-quality store-bought puff pastry is the key to making this pie's preparation fast and easy.

Provided by Martha Stewart

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

Number Of Ingredients 10

All-purpose flour, for work surface
14 ounces best-quality frozen puff pastry (such as Dufour), thawed
3 small Bartlett pears, or 2 meduim pears, peeled, halved, cored, and cut into 1/4-inch slices (about 1 pound 2 ounces)
2 ounces dried sour cherries
1/3 cup sugar, plus more for sprinkling
4 teaspoons cornstarch
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
Five-spice powder
1 large egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, unfold dough, and roll to 10 by 15 inches. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until cold.
  • Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.
  • Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg. Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes. Transfer to a room-temperature rimmed baking sheet lined with parchment.
  • Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle with sugar. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.

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 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.

Tips:

  • Use a variety of fruits: This recipe calls for pears and sour cherries, but you can use any combination of fruits that you like. Some other good options include apples, cranberries, raisins, and currants.
  • Don't be afraid to experiment with spices: The spices in this recipe are just a starting point. Feel free to add or adjust them to your own taste. Some other good options include cinnamon, nutmeg, ginger, and cloves.
  • Make sure to simmer the mincemeat for at least 30 minutes: This will help to develop the flavors and thicken the mixture.
  • Use a deep-dish pie plate: This will help to prevent the mincemeat from bubbling over.

Conclusion:

This pear and sour cherry mincemeat pie is a delicious and festive dessert that is perfect for the holiday season. The sweet and tart filling is complemented perfectly by the flaky crust. With a little planning, this pie is easy to make and is sure to be a hit with your family and friends.

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