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Mincemeat Pie

  • Author: Meagan
  • Total Time: 45 Minutes


Ma and my sister love mincemeat, so I thought this was worth a try after seeing it on Bake with Anna Olson…plus, the only way to help Mom out with her signature Christmas Day extravaganza, is to tell her you’re bringing something not on the usual menu.  This will definitely be made again – enjoy! – and Happy New Year!



Mincemeat Pie

1/2 recipe of Brown Sugar Pastry – or enough pastry for 2 crusts – remember that I always make deep dish pies!

Filling – best made the day before

3 medium apples, peeled and grated

1 1/4 c. EACH golden raisins AND currants

3/4 c. EACH dried cranberries AND packed dark brown sugar

1/3 c. EACH finely diced candied ginger AND brandy

1/2 c. liquid honey

zest from 1 orange AND 1 lemon

23 T. lemon juice (all the juice from your zested lemon)

3/4 t. EACH allspice AND nutmeg

1/2 t. ground cloves

For Assembly

1/3 c. melted butter

1 egg whisked with 2 T. water

Turbinado sugar

Mincemeat Pie


Combine all of the filling ingredients, cover and refrigerate for at least a couple of hours – overnight is preferable so that the dried fruit can soak up all of the juices.  When you’re ready to bake, preheat the oven to 400,  roll out your pastry as you would and fit it into the pie plate with a bit extra hanging over the edges, then trim it tidily and pinch the edges to create a fluted design (I still need some practice with this!).

Stir the melted butter into the mincemeat then spoon the whole mixture into your prepared pie shell, spreading it carefully right to the edges and making it level.  Roll out your second sheet of pastry and press or cut out pastry designs – the aim is to cover as much of the pie as possible.  Brush the pastry bits with the egg mixture and carefully sprinkle the Turbinado sugar over all.

Bake at 400 for 10 minutes, then cover the edges with foil, or an ‘edge protector’, and turn the heat down to 375 and bake for another 40 to 45 minutes, keeping an eye on the top so that it doesn’t get too brown.  Cool the pie for at least a couple of hours before trying to slice it, and keep in mind that Ma said it’s lovely warm.

  • Category: Pie, Pastry, Christmas


From Meagan's Kitchen

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