Pear-Ginger Mince Pie

My Pear-Ginger Mince Pie just before it hits the oven.

It’s funny that my first official blog post has nothing at all to do with knitting or dyeing. Those of you who know me know that I love baking almost as much as I love all things fiber. Many of the skills that I use in dyeing were easy for me to adopt because they are so similar to many of the skills used in baking. I love creating new recipes for my friends and family as much as I love creating new colorways and knitting patterns.

I made this pear-ginger mince pie last Christmas for my family, twice in one season in fact, and we all couldn’t wait to bake it again this year. Some of you have asked for the recipe, and I’m thrilled to share it with you here. I hope you enjoy it!

Pear-Ginger Mince PIe

A Very Christmas Pie

Crust: make twice. One to line the pie plate and one for the lattice top.

1 Stick of cold salted butter, cut into pieces.
1 1/2 C All Purpose unbleached flour
2 Tbs sugar, I use turbinado, but you use what you like.
1/8 tsp salt
1/4 C very cold water. If using ice, strain any cubes from the water before adding it to the crust.

Pulse the dry ingredients and cold butter together in the bowl of a food processor until the mixture resembles a coarse meal. With the processor running, drizzle the cold water in slowly until the dough comes together in a ball. Remove the dough from the bowl, flatten it into a disc, cover, and store in the refrigerator until ready to use. Make a second dough in exactly the same manner.

Mince Filling:

1/2 C candied ginger, chopped
1 C golden raisins
4 dried mission figs, chopped
!/4 C sugar
1/4 C (1/2 stick) salted butter
1 C Rum
A healthy splash of vanilla brandy*
1/4 tsp salt
1 tsp powdered ginger
1/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
7 freshly ground cloves ( I dedicated an old coffee grinder as a spice mill)
zest of one tangerine or small orange
1/4 C All Purpose unbleached flour
1 1/2 C chopped ripe pear
1 1/2 C shelled walnuts

Stir together the candied ginger, chopped figs, and raisins in a saucepan with rum and sugar. Bring the mixture to a boil. Turn off the heat and add the butter, zest, salt, spices, and vanilla brandy. Stir to combine. Cover and let stand for at least two hours to rehydrate the fruit. This mixture can be made ahead of time and stored in an airtight container for a few days until you are ready to assemble the pie.

When ready to bake, bring the mixture to room temperature if it has been stored in the fridge then mix in the chopped pears, walnuts, vanilla brandy, and flour.

Preheat your oven to 375F and find your favorite 9” pie plate.

Roll out the first ball of pie dough to fit the pie plate. Line the pie plate with the dough.

Place filling mixture into the dough-lined pie plate and set it aside on a sheet pan or cookie sheet.

Roll out the second crust as you did for the first. Cut into uniform strips for the lattice top. Starting in the middle of the pie, make a cross with the two longest strips of dough. Build your lattice top out from the center weaving over and under as you go until the entire top of the pie is covered. Holding a sharp knife vertically, trim the excess dough from around the edges. Crimp the lattice to the base with the end of a fork.

Place the pie, (on a cookie sheet to catch any possible drips), into the preheated oven and bake for about 50 minutes or until the crust is golden brown around the edges and the filling is bubbling.

Remove from the oven and let cool for at least 40 minutes before serving. Serve to your adoring friends and family with a large dollop of brandy butter or brandied whipped cream on the side.

*A Few Extras:

Vanilla Brandy

This is my secret ingredient in all of my baking. I use this exclusively instead of vanilla extract.

Place three split vanilla beans, (you don’t have to scrape them, just split them open long-ways down one side), in a bottle of decent brandy. (It doesn’t have to be the most expensive, but I use something drinkable at least. You’re going to eat this, after all!)
Place the cork back into the bottle and let stand for at least two weeks before using. Top off the bottle with more brandy when the level gets low. Keep adding new vanilla beans as the vanilla potency diminishes.

Brandied Whipped Cream

Place 1 pint of whipping cream, up to 1/4C sugar, (sweeten to your taste), and a healthy splash of vanilla brandy, (again, make it boozy to your taste), into a metal or glass mixing bowl. Mix on high with an electric mixer until desired consistency is achieved.

Brandy Butter

1 stick of salted butter, softened
1/2 C powdered sugar
1 tsp orange zest, or to taste
1 Tbl vanilla brandy

Cream all ingredients together using an electric mixer. Add more brandy if the mixture is too thick to spread, or add more powdered sugar to thicken if it’s too thin. Store in an airtight container for up to a week.