Best 5 Dried Fruit Mincemeat Pie Recipes

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Indulge in a delectable journey with our comprehensive guide to Dried Fruit Mincemeat Pies. Discover a timeless classic, the Traditional Mincemeat Pie, bursting with succulent dried fruits, aromatic spices, and a hint of brandy. Embark on a taste adventure with our Vegan Mincemeat Pie, a plant-based rendition that offers a delightful balance of flavors. For those seeking a gluten-free option, our Gluten-Free Mincemeat Pie is a perfect choice, featuring a flaky, gluten-free crust and a rich, fruity filling. Experience a modern twist with our Apple and Cranberry Mincemeat Pie, where sweet apples and tart cranberries complement the traditional mincemeat filling. And for a festive twist, our Christmas Mincemeat Pie adds a touch of holiday cheer with a blend of seasonal spices and a golden, flaky crust. Each recipe provides step-by-step instructions, expert tips, and beautiful visuals to guide you in creating these delectable pies that will impress your family and friends.

Here are our top 5 tried and tested recipes!

OLD TIME MINCEMEAT PIE



Old Time Mincemeat Pie image

An old-fashioned mincemeat pie filling made with meat and sour cherries.

Provided by ONEMINA

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P7DT1h25m

Yield 8

Number Of Ingredients 17

1 ¼ pounds round steak, cut into small pieces
1 cup apple cider
4 Granny Smith apples - peeled, cored and finely diced
1 ⅓ cups white sugar
2 ½ cups dried currants
2 ½ cups raisins
½ pound chopped candied mixed fruit peel
½ cup butter
1 (16 ounce) jar sour cherry preserves
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 recipe pastry for a 9 inch double crust pie
2 tablespoons heavy cream

Steps:

  • In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
  • Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
  • Refrigerate tightly covered for at least a week before using.
  • Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g

ALL-FRUIT MINCEMEAT PIE RECIPE



All-Fruit Mincemeat Pie Recipe image

Before you ask, no, there's no actual meat in this recipe. But this boozed-up spiced-fruit pie is delicious all the same.

Provided by Tasting Table Staff

Categories     Dessert

Time 1h35m

Number Of Ingredients 21

¾ cup dried apples
1 cup dried cherries
¾ cup dried apricots
¾ cup dried peaches
¾ cup currants
1 orange, skin and pulp roughly chopped
1 Granny Smith apple-peeled, cored and roughly chopped
¼ cup candied ginger
Pinch cayenne
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon allspice
½ teaspoon ground cloves
½ teaspoon salt
1 cup ruby port wine
½ cup brandy
1 cup sugar
½ cup water
¼ cup unsalted butter
1 (9-inch) double-crust pie dough
3 tablespoons butter, melted

Steps:

  • Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
  • Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it. Store in the refrigerator for at least 1 week to allow the flavors to deepen.
  • Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the top crust. Cut a few slits into the top crust to allow steam to escape.
  • Place the pie on a cookie sheet and bake for 10 minutes, until the crust looks dry. Turn the oven down to 350 F and continue baking for 45 to 55 minutes, until the crust is golden brown and juices are bubbling through the slits in the crust.
  • Cool completely before slicing, then serve at room temperature.

DRIED-FRUIT MINCEMEAT PIE



Dried-Fruit Mincemeat Pie image

Categories     Rum     Food Processor     Dessert     Bake     Christmas     Thanksgiving     Vegetarian     Cranberry     Dried Fruit     Date     Spice     Fall     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

For mincemeat
1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches, and figs (about 3/4 pound total)
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
2 recipes pastry dough 3/4 cup pecans (about 3 ounces)
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar

Steps:

  • Make mincemeat:
  • In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
  • Preheat oven to 375°F.
  • Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
  • Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
  • In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
  • Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

MINCEMEAT PIE



Mincemeat Pie image

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.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 14h10m

Yield 8

Number Of Ingredients 8

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

Steps:

  • In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
  • 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.
  • Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

Nutrition Facts : Calories 556, Carbohydrate 70 g, Fat 7 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 433 mg

MINCEMEAT HAND PIES



Mincemeat Hand Pies image

Inspired by traditional mincemeat pies, we filled turnovers with dried fruit seasoned with cinnamon, ginger, and cardamom. Lard in the crust, in lieu of the usual suet, makes it sublimely flaky. Per English custom, brandy butter is served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 24

Number Of Ingredients 20

1 medium baking apple (1/2 pound; such as Rome or Cortland), peeled and cut into 1/2-inch pieces
2 ounces dried California apricots, cut into 1/4-inch dice
2 ounces dried red plums, cut into 1/4-inch dice
2 ounces golden raisins
5 ounces Medjool dates, pitted and cut into 1/4-inch pieces
1 ounce candied lemon peel, cut into 1/4-inch dice
1 ounce candied orange peel, cut into 1/4-inch dice
1/2 teaspoon finely chopped lemon zest, plus 2 tablespoons fresh lemon juice
3/4 teaspoon finely chopped orange zest, plus 2 tablespoons fresh orange juice
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cardamom
3 tablespoons Cognac
All-purpose flour, for work surface
Lucinda Scala Quinn's Pate Brisee made with lard (kept as one whole disk)
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling
Brandy Butter

Steps:

  • Make the mincemeat: Stir fruits, candied peels, zests and juices, sugar, salt, spices, and 2 tablespoons water in a medium stockpot. Bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low. Cover, and cook, stirring occasionally, 10 minutes. Stir in Cognac; cook 2 minutes. Remove from heat; let mixture stand until cool. Mincemeat can be refrigerated in an airtight container up to 3 days.
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to slightly less than 1/8 inch thick. Cut into twenty-four 4-inch squares, gathering together scraps and rerolling if needed. Place 1 tablespoon mincemeat in 1 corner of each square. Brush edges with beaten egg. Fold each in half to form a triangle. Press edges to seal. Transfer to a baking sheet lined with parchment paper. Pierce tops with tines of a fork. Refrigerate 15 minutes.
  • Brush tops with beaten egg; sprinkle with sanding sugar. Bake until crust is golden brown and filling is bubbling, about 25 minutes. Transfer pies and parchment to a wire rack; let cool 15 minutes before serving. Serve warm or at room temperature, with brandy butter.

Tips:

  • Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
  • Use high-quality ingredients: The quality of your ingredients will directly affect the taste of your pie. Use fresh, ripe fruit and high-quality spices.
  • Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until it comes together.
  • Chill the dough before baking: Chilling the dough before baking will help to prevent it from shrinking and cracking.
  • Bake the pie at a high temperature: This will help to create a crispy crust.
  • Let the pie cool before serving: This will help the filling to set and the flavors to meld.

Conclusion:

Now that you've been equipped with these foolproof tips, go ahead and experiment with various mincemeat recipes. You can personalize your pie by adjusting the sweetness, tartness, and spice levels. Regardless of the recipe, the consistent key is to use top-notch ingredients and follow the instructions precisely. With a little practice, you'll be able to create a delectable dried fruit mincemeat pie that will impress your family and friends. So, grab your apron, crank up the oven, and embark on a delightful baking journey!

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