Upside-Down Walnut Mince
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt1 cup
Water (cold)1 tsp
Olive Oil5 tbsps
Butter1 medium
Pear (cored, chopped)1 medium
Orange (zested and juiced)1 cup
Tapioca (minute)1 cup
Golden Raisins1 cup
Dark Raisins70 g
Dried Cherry1 cup
Granulated Sugar1 tsp
Ground Ginger1 tsp
Ground Cloves1 tsp
Ground Cinnamon5 tbsps
Light Corn Syrup1 cup
Brown SugarDirections:
1
Crust Preparation: Preheat oven to 425 degrees F
2
Place shortening, flour and salt in bowl
3
Cut in shortening until small pea-sized pieces form
4
Add water
5
Toss with fork until mixture holds together (chill if time permits)
6
Roll out half of dough to desired size
7
Place in pan sprayed with nonstick cooking spray
8
Refrigerate until needed
9
Roll out rest of dough and refrigerate
10
Scraps may be saved to cut decorations, if desired
11
Bake on cookie sheet at 425 degrees F for 10 minutes or until desired color is obtained
12
Filling Preparation: Preheat oven to 425 degrees F
13
In medium saucepan, add olive oil and heat
14
Brown sliced pork and deglaze pan with wine and butter
15
Cover and simmer for approximately 8 minutes
16
Combine remaining ingredients and mix
17
Mince pork mixture in food processor and pour over fruit
18
Mix well
19
Place in crust-lined 9-inch pie plate
20
Cover with remaining rolled out crust and seal edges
21
Bake at 425 for 50 to 60 minutes
22
When pie is removed from oven, carefully place serving plate on top of pie and invert
23
Gently lift pan away from pie with fork
24
Glaze Preparation: In a medium saucepan, heat butter, corn syrup and brown sugar over medium heat until bubbling
25
Continue to cook, stirring occasionally for 1 minute or until brown sugar is completely dissolved
26
Remove from heat and place walnut halves into mixture
27
Coat and remove walnuts to a waxed paper lined cookie sheet
28
Let walnuts cool
29
Five minutes before removing the pie from the oven, reheat the caramel mixture
30
Drizzle caramel mixture over inverted pie and top with walnuts
31
Serve