Pastry for a double-crust 9-inch pie (below)
2 c. prepared pear mincemeat, homemade (below)
1/4 c. firmly packed brown sugar
2 tbsp. all-purpose flour
1/2 c. chopped pecans

Roll half of pastry onto a lightly floured surface to 1/8 inch thickness; fit into a 9-inch pie plate. Set aside. Chill remaining pastry.

Combine mincemeat, brown sugar, flour and pecans; spoon mixture evenly into prepared pastry shell. Roll out remaining pastry to 1/8 inch thickness and place over filling. Trim edges; seal and flute. Cut slits in top pastry to allow steam to escape, making a decorative pattern with slits, if desired. Bake at 375°F for 35 to 40 minutes. (Cover edges of pie with aluminum foil to prevent over browning, if necessary.)

Makes 1 (9-inch) pie.

PEAR MINCEMEAT:

7 lbs. pears, peeled, cored & cut into eighths
2 lemons, unpeeled & cut into eighths
2 oranges, unpeeled & cut into eighths
2 c. raisins
6 c. sugar
1 tbsp. salt
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground nutmeg
1 tbsp. ground cloves
1/2 c. vinegar

Position knife blade in food processor bowl. Add about 1 cup pears; process until finely chopped. Repeat with remaining pears, lemons, oranges and raisins.

Combine chopped fruit and remaining ingredients in a Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.

Pour hot mixture into hot sterilized jars, leaving 1/4 inch head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 25 minutes. Serve alone as a relish or use to make Pear Mincemeat Pie and Pear Mincemeat Cookies.

Makes 7 1/2 pints.

2 CRUST PASTRY:

2 c. all-purpose flour
1/2 tsp. salt
10 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into sm. pieces
1/4 c. ice water
1 tbsp. sugar
1 lg. egg yolk

Sift flour and salt into large bowl. Add butter and rub with fingertips until mixture is size of large peas. Stir water, sugar and yolk in small cup until sugar dissolves. Add to flour mixture and toss with fingertips until dough begins to come together. Gather dough into ball. Wrap in plastic and refrigerate at least 1 hour. (Pie crust dough can be prepared 1 day ahead.)

HINT: Keep spices in the freeze year round to preserve flavor.