Mincemeat pie is a traditional holiday dessert that brings together a rich, spiced filling made from dried fruits, apples, spices, and sometimes a touch of brandy or rum, all encased in a buttery, flaky crust. This classic pie is packed with warm, festive flavors that make it a favorite during the winter season. Originally, mincemeat included meat, but today’s versions are typically meat-free, relying on fruits, nuts, and spices to create a deliciously complex filling. Whether served warm with a dollop of cream or enjoyed on its own, mincemeat pie is a nostalgic, comforting treat perfect for any holiday table.
Ingredients:
For the mincemeat filling:
- 1½ cups raisins
- 1½ cups currants
- 1 apple, peeled, cored, and finely chopped
- ½ cup suet (or butter, if preferred)
- ½ cup brown sugar
- ¼ cup brandy or rum (optional)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
For the pie crust:
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- ¼ cup ice water (more if needed)
Instructions:
- Prepare the mincemeat filling: In a large bowl, combine the raisins, currants, chopped apple, suet (or butter), brown sugar, brandy (if using), cinnamon, nutmeg, cloves, allspice, lemon zest and juice, and orange zest and juice. Stir well to combine. Cover and refrigerate for at least 24 hours, allowing the flavors to meld. You can make this filling up to a week in advance.
- Make the pie crust: In a large mixing bowl, combine the flour and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
- Assemble the pie: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disk of dough and line a 9-inch pie dish. Spoon the mincemeat filling into the crust. Roll out the second disk of dough and place it over the filling, trimming and crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
- Bake the pie: Bake the mincemeat pie for 45–50 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
- Serve: Let the pie cool slightly before serving. Enjoy it warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream.
Mincemeat pie is a festive dessert full of warm spices and rich fruit flavors, perfect for celebrating the holiday season with a slice of tradition!
