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Juicy, Old-Fashioned Vegetarian Mincemeat Pie

Close-up of a rich, dark slice of old fashioned mincemeat pie on a white plate, showing the filling and crust.
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Make a classic holiday dessert with this recipe for juicy, old-fashioned vegetarian mincemeat pie. This filling uses dried fruits and warm spices for a rich, nostalgic flavor, perfect for your Christmas table.

Ingredients

Scale
  • 1 recipe for your favorite double pie crust (or 2 store-bought crusts)
  • 1 cup golden raisins
  • 1 cup dark raisins or currants
  • 1 cup dried cranberries
  • 1 large Granny Smith apple, peeled, cored, and finely chopped
  • 1/2 cup candied citrus peel, finely chopped
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon brandy or dark rum (optional, for boozy mincemeat)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of ground cloves
  • Pinch of salt
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Mincemeat Filling: In a large bowl, combine the golden raisins, dark raisins/currants, dried cranberries, chopped apple, candied citrus peel, brown sugar, melted butter, orange juice, lemon juice, and optional brandy or rum.
  2. Add the spices: Stir in the cinnamon, nutmeg, allspice, cloves, and salt until everything is evenly coated.
  3. Macerate the filling: Cover the bowl and let the mincemeat mixture sit at room temperature for at least 4 hours, or preferably overnight in the refrigerator. This allows the fruit to absorb the liquids and become juicy. Stir occasionally.
  4. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
  5. Assemble the bottom crust: Roll out one pie crust and carefully place it into the prepared pie dish. Trim the edges.
  6. Fill the pie: Spoon the prepared, juicy mincemeat filling evenly into the bottom crust. Do not overfill.
  7. Top the pie: Roll out the second pie crust. Place it over the filling. Trim the top crust edges and crimp them together with the bottom crust edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
  8. Apply egg wash: Brush the top crust lightly with the beaten egg for a golden finish.
  9. Bake the pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 15 minutes.
  10. Reduce the heat: Lower the oven temperature to 350°F (175°C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling slightly. If the edges brown too quickly, cover them loosely with foil.
  11. Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This helps the filling set.

Notes

  • For a truly old-fashioned, boozy mincemeat pie, increase the brandy or rum to 1/4 cup total.
  • If you want a thicker filling, add 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water to the fruit mixture before letting it sit.
  • This homemade mincemeat filling keeps well in the refrigerator for up to two weeks, making it a great make ahead mincemeat filling option.

Nutrition

Find it online: https://littlekitchendiary.com/juicy-old-fashioned-mincemeat-pie-recipe/