All the appeal of traditional mincemeat pie—without all of the traditional work.
Ingredients
2 1/2cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch cubes
8 tablespoons (about) ice water
6 tablespoons orange marmalade
1/4 cup (packed) raisins
2 tablespoons sugar
2 tablespoons brandy
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 1/4 pounds firm Anjou or Bosc pears, peeled, cored, cut into 3/4-inch cubes
1 tablespoon cornstarch
1 egg yolk beaten with 2 teaspoons milk (for glaze)
Directions
Blend flour, salt and sugar in processor. Add butter; using on/off turns, process until butter is cut into 1/4-inch pieces. Add 6 tablespoons ice water. Using on/off turns, blend until dough comes together, adding more water by tablespoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten pieces into disks; wrap in plastic. Chill at least 30 minutes and up to 1 day.
Mix first 7 ingredients in bowl. Mix in pears and cornstarch. Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter glass pie dish; spoon in filling. Roll out second dough disk to 12-inch round; using ruler as aid, cut dough into 3/4-inch-wide strips. Lay strips over filling, spacing 3/4 inch apart. Lay additional strips at right angle to first strips, forming lattice. Trim overhang to 3/4 inch. Fold dough edge and strip ends under; crimp to seal. Brush dough strips (not edge) with yolk mixture.
Bake pie until crust is golden and pears are tender, about 50 minutes; cool.
