Little Jack Horner's Christmas Pie

Butter-Pecan Pastry: In a medium bowl, stir flour, sugar and salt. With a pastry blender or 2 knives cut in shortening until mixture resembles coarse crumbles. Stir in pecans. Sprinkle the cold water over the top and toss with a fork until uniformly moistened. Press dough firmly into two balls. Wrap in plastic wrap and chill completely.

Preheat oven to 375 degrees F.

For filling: In a medium bowl, combine pears, dried cherries, and granulated sugar. Toss gently to coat. Stir in mincemeat; set aside.

On a lightly floured surface, use your hands to slightly flatten one of the Butter-Pecan Pastry balls. Roll pastry from center to edge into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin; unroll it into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Transfer filling to pie plate. Trim pastry even with edge of the pie plate.

Roll remaining pastry ball into a 12-inch circle. Cut a 1-inch hole in center and cut several slits that will allow steam to escape. Place pastry circle over filling. Trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Lightly brush top pastry with milk. Sprinkle with coarse sugar.

To prevent overbrowning, cover edge of pastry with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on a wire rack. Serve with vanilla ice cream.