Old-Fashioned Mincemeat Pie
Mincemeat Pie
A double-crust holiday pie filled with spiced mincemeat, tart apple, raisins, orange zest, and a splash of brandy for deep old-fashioned flavor.
Old-fashioned mincemeat pie is the kind of dessert that tastes like a holiday table: warmly spiced, rich with dried fruit, and tucked under a flaky golden crust. This version keeps the traditional depth of flavor while making the filling manageable for a modern kitchen.
Prepared mincemeat provides the base, then fresh tart apple, raisins, orange zest, brown sugar, and brandy brighten it and give the filling a more homemade character. A brief simmer helps the fruit soften and lets the spices settle before the pie goes into the oven.
The pie slices best after a long rest, when the filling has cooled enough to thicken. Serve it plain, with lightly whipped cream, or with a small scoop of vanilla ice cream if you like a cool contrast against the fragrant spiced fruit.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and place a rimmed baking sheet on the center rack to preheat.
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2
Combine the mincemeat filling, diced apple, raisins, brown sugar, orange zest, orange juice, brandy or cider, cinnamon, nutmeg, and salt in a saucepan.
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3
Simmer the filling over medium-low heat for 8 to 10 minutes, stirring often, until the apple begins to soften and the mixture looks glossy and thick.
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4
Transfer the filling to a shallow bowl and let it cool for 15 minutes while rolling the dough.
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5
On a lightly floured surface, roll one dough round to fit a 9-inch pie plate, place it in the plate, and trim the edge to about 1 inch beyond the rim.
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6
Spoon the cooled filling into the crust, roll out the second dough round, lay it over the filling, and trim the top crust to match the bottom.
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7
Crimp the edges firmly, cut several vents in the top crust, brush with beaten egg, and sprinkle with coarse sugar.
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8
Set the pie on the hot baking sheet and bake for 20 minutes, then reduce the oven to 350°F and bake for 30 to 35 minutes more, until the crust is deep golden and the filling bubbles through the vents.
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9
Cool the pie on a rack for at least 3 hours before slicing so the filling can set.
Ingredients
- Prepared Mincemeat Filling:3 cups
- Tart Apple, Peeled And Finely Diced:1
- Raisins:1/2 cup
- Packed Brown Sugar:2 tbsp
- Orange Zest:1 tbsp
- Fresh Orange Juice:2 tbsp
- Brandy Or Apple Cider:2 tbsp
- Ground Cinnamon:1/2 tsp
- Ground Nutmeg:1/4 tsp
- Fine Salt:1/4 tsp
- Double-Crust Pie Dough For A 9-Inch Pie:1
- All-Purpose Flour For Rolling:2 tbsp
- Large Egg, Beaten:1
- Coarse Sugar:1 tbsp
Tips & Notes
- If the crust browns before the filling bubbles, cover the edge loosely with foil and continue baking.
- For a nonalcoholic pie, use apple cider in place of brandy.
- Mincemeat pie keeps well; cover and refrigerate leftovers for up to 4 days.
