Mincemeat Pie Recipe

Mincemeat Pie

Mincemeat Pie is a traditional dessert containing fruit, pecans, brandy and citrus zest. We’ve made it easy as ever to try your hand at this old-fashioned treat with a recipe that only requires 25 minutes of prep! Here’s how to make Mincemeat Pie that will have your family and friends snagging seconds before they’ve finished their first few bites.

Prep: 25min

Total: 14h10min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 556 , Carbohydrate 70 g, Fat 7 1/2 , Fiber 3 g, Protein 4 g, Saturated Fat 7 g, servingSize 1 Serving, Sodium 433 mg

Ingredients:

• 1 jar (20.5 oz) ready-to-use mincemeat (2 cups)
• 1 1/2 cups chopped pecans
• 1 Gala apple, peeled, chopped (1 1/2 cups)
• 1/2 cup chopped dried Calimyrna figs
• 1/3 cup packed brown sugar
• 1/3 cup brandy
• 2 teaspoons grated lemon peel
• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Instruction:

1. In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
2. Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
3. Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

Mincemeat Pie

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity, spiked with bourbon and rum, and loaded with warm spices.

Total: 1 hour 20 minutes (plus 24–48 hour soaking-time for filling)

Yield: Makes two 9″ pies

Ingredients:

• 2 large Granny Smith apples, peeled, cored, chopped
• 1 cup apple cider
• 1 cup candied red cherries
• ⅔ cup dark brown sugar
• ½ cup dried apricots, chopped
• ½ cup dried cherries
• ½ cup dried cranberries
• ½ cup dried currants
• ½ cup dried figs, chopped
• 1 tablespoon finely grated orange zest
• ½ cup fresh orange juice
• ½ cup golden raisins
• ½ cup raisins
• ¼ cup schmaltz or unsalted butter
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon kosher salt
• 1 cup dark rum, divided
• 2–4 tart apples, diced (about 2–4 cups)
• 1–2 tablespoon bourbon or brandy
• 2–4 batches Actually Perfect Pie Crust
• Whipped cream (for serving; optional)

Instruction:

1. Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, schmaltz, allspice, cinnamon, ginger, nutmeg, cloves, salt, and ¾ cup rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 25–30 minutes. Remove from heat and stir in remaining ¼ cup rum. Transfer to a medium bowl, cover, and chill 24–48 hours to let flavors develop. Do Ahead: Filling can be made 3 months ahead; freeze in an airtight container.
2. If making a single pie: Place a rack in middle of oven and preheat to 400°. Mix half (2 cups) Mincemeat Pie Filling, 2 tart apples, diced, and 1 Tbsp. bourbon or brandy in a large bowl. Line a 9″ pie pan with one disc of pie crust. Fill with mincemeat mixture. Top with second crust cut to fit and slit the top; or slice into strips and arrange into a lattice top. If making two pies: Mix Mincemeat Pie Filling with 4 tart apples, diced, and 2 Tbsp. bourbon or brandy in a large bowl. Line a 9″ pie pan with one dish of pie crust. Chill and repeat with second pie pan and second crust. Divide mincemeat mixture between the two pie shells. Top each with another pie crust cut to fit and slit the tops; or slice into strips and arrange into a lattice top.
3. Bake until crust is golden brown, 30–35 minutes. Serve pie warm with whipped cream, if desired. Editor’s note: Head this way for more of our best Thanskgiving pie recipes →

Mincemeat Pie

Prep: 0 45min0

Total: 0min3D 1h15min0

Yield: 2 1/2 pounds or 5 cups

Serving Size: 1 of 18 servings

Nutrition Facts: servingSize 1 of 18 servings, calories 346, Fat 14g, Saturated Fat 8g, Carbohydrate 51g, Fiber 3g, Sugar 28g, Protein 3g, Cholesterol 29mg, Sodium 140mg

Ingredients:

• 2 Granny Smith Apples, peeled, cored and quartered
• 8 ounces golden raisins
• 6 ounces dark brown sugar
• 4 ounces dried figs, coarsely chopped
• 2 ounces dried cherries
• 2 ounces beef suet, coarsely chopped
• 1-ounce crystallized ginger, coarsely chopped
• 1/2 cup brandy
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground allspice
• 1/4 teaspoon freshly ground clove
• Cornmeal crust, recipe follows
• 12 ounces all-purpose flour, plus additional for dusting
• 2 1/2 ounces stone ground cornmeal
• 1 1/2 ounces sugar, plus extra for the crust
• 1 teaspoon table salt
• 8 ounces very cold unsalted butter
• 2 ounces apple cider or juice
• 2 ounces cold water
• 1 egg beaten with 1 teaspoon water

Instruction:

1. Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
2. If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
3. Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
4. Preheat oven to 400 degrees F.
5. Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
6. If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

Mincemeat Pie

This version of the traditional British pie leaves out the beef so the fruit can shine, but still includes suet (beef fat) for a rich taste and texture–although you can use butter instead if you like. The filling has a zesty, spicy kick; if you’d like it to be more mellow, let it chill for at least 3 days.

Total: 2h30min

Yield: Makes one 9-in. pie

Nutrition Facts: calories 522 calories, Carbohydrate 61 g, Cholesterol 84 mg, Fat 31 g, Fiber 2.9 g, Protein 4.6 g, Saturated Fat 19 g, servingSize None, Sodium 367 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

• CRUST
• 2 ½ cups flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 ½ cups cold butter, diced
• 1 teaspoon apple cider vinegar
• FILLING
• 3 Gala apples
• ½ cup dried apricots, figs, or prunes
• 1 cup golden raisins
• 1 cup currants
• ¾ cup packed light brown sugar
• 3 ounces finely chopped cold beef suet* or finely chopped cold unsalted butter
• ⅓ cup brandy
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• 1 ½ teaspoons orange zest
• ¾ teaspoon ground allspice
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon kosher salt
• 1 tablespoon finely shredded fresh ginger
• 1 large egg, lightly beaten with 1 tsp. water
• Granulated sugar
• Sweetened whipped cream

Instruction:

1. Make dough: Whirl flour, granulated sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps.
2. Combine 1/2 cup ice water and the vinegar, pour into flour-butter mixture, and pulse until a ball begins to form. Turn out onto countertop (you’ll have some crumbs) and gather into a ball. Divide evenly into 2 disks, wrap in plastic wrap, and chill until firm, at least 1 hour and up to 2 days.
3. Make filling: Peel and core apples, then chop finely or coarsely shred. Finely dice dried apricots. Combine with remaining filling ingredients (except egg, granulated sugar, and whipped cream) in a medium bowl, making sure suet is evenly distributed. Chill filling until you’re ready to bake.
4. Preheat oven to 400°. Roll out 1 dough disk about 1/8 in. thick and ease into a 9-in. pie pan. Chill.
5. Roll out second disk about 1/8 in. thick. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
6. Stir mincemeat and spoon it into shell.
7. Make lattice crust: Lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a new strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough. Trim crust edges to 1 in. overhang, then fold bottom edge over top edge and crimp together. Brush lattice with egg mixture and sprinkle with granulated sugar.
8. Bake pie, tenting with foil if crust starts getting too dark, until golden brown and juices are bubbling, 50 minutes to 1 hour. Let cool to warm or room temperature before slicing. Serve with whipped cream.
9. *Order suet from your butcher, or from U.S. Wellness Meats (grasslandbeef.com).
10. Make ahead: Dough, up to 2 days, wrapped and chilled airtight. Filling, up to 2 weeks, chilled airtight.

Mincemeat Pie ~ None Such ~ From The Jar