Best 20 Mincemeat Pie Recipes

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Mincemeat pie, a classic British dessert, is a delectable treat that combines sweet and savory flavors in a flaky, buttery pastry crust. Made with a mixture of dried fruits, spices, suet, and sometimes minced beef or lamb, mincemeat pie is a traditional dish often enjoyed during the Christmas season. This article presents a collection of mincemeat pie recipes that cater to different preferences and dietary restrictions. From the traditional mincemeat pie recipe to vegan and gluten-free variations, these recipes offer a delightful array of flavors and textures to satisfy any mincemeat pie enthusiast. Whether you're looking for a classic recipe to recreate a beloved family tradition or seeking a unique twist on this timeless dessert, this article has something for every mincemeat pie lover.

Let's cook with our recipes!

CLASSIC MINCEMEAT PIE



Classic Mincemeat Pie image

Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 40m

Yield 8

Number Of Ingredients 3

1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 tablespoon Vanilla ice cream

Steps:

  • Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g

MINCEMEAT PIE FILLING



Mincemeat Pie Filling image

A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies.

Provided by Dmarcks

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P1D

Yield 16

Number Of Ingredients 13

1 ½ cups diced cooked beef
4 cups chopped apples
1 ½ cups raisins
¼ cup sweet pickle juice
¼ cup pineapple juice
1 large orange, peeled, sectioned, and cut into bite-size
½ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups white sugar
½ cup sorghum
1 cup beef broth

Steps:

  • Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 43.7 g, Cholesterol 15.8 mg, Fat 4.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 136.3 mg, Sugar 31.5 g

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

MEATLESS MINCEMEAT PIE



Meatless Mincemeat Pie image

A sweet mincemeat treat! May use brandy or apple juice in place of the rum.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P1D

Yield 8

Number Of Ingredients 7

1 (18 ounce) jar prepared mincemeat pie filling
1 ½ cups chopped walnuts
2 apple - peeled, cored, and chopped
½ cup packed brown sugar
¼ cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
  • Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 60.2 g, Fat 23.5 g, Fiber 5.8 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 260.9 mg, Sugar 42.1 g

GREEN TOMATO MOCK MINCEMEAT PIE



Green Tomato Mock Mincemeat Pie image

This recipe is 'The Holidays' for me. I remember the smell filling the house 60 years ago when my mom was cooking it. At the end of the tomato season, when the remaining tomatoes in the garden will not ripen, this is a great use for them. A note from my mother: I put a heaping teaspoon of tapioca on the bottom crust before I fill it. It will absorb some of the liquid.

Provided by TopDog

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

2 cups chopped green tomato
2 cups peeled and chopped tart green apples
1 cup firmly packed brown sugar
½ cup chopped raisins
3 tablespoons cider vinegar
1 tablespoon butter
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pastry for a 9-inch double-crust pie

Steps:

  • Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.
  • Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.
  • Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 62.2 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 404.8 mg, Sugar 37.9 g

MINCEMEAT PIE



Mincemeat Pie image

Categories     Beef     Bake     Christmas     Dinner     Currant     Raisin     Apple     Brandy     Winter     Chill     Potluck     Gourmet

Yield Makes 8 servings

Number Of Ingredients 18

For mincemeat
2 Granny Smith apples, peeled and finely chopped
2/3 cup golden raisins
2/3 cup dark raisins
2/3 cup dried currants
1/2 cup packed dark brown sugar
2 oz shredded beef suet (1/2 cup)
1/4 cup brandy
2 tablespoons fresh lemon juice
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
For pie
Pastry dough
1 large egg, lightly beaten
2 teaspoons granulated sugar
Accompaniment: whipped cream or premium vanilla ice cream

Steps:

  • Make mincemeat:
  • Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days.
  • Make pie:
  • Put a baking sheet in middle of oven and preheat oven to 400°F.
  • Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Stir mincemeat, then spoon into shell. Chill pie while rolling out top.
  • Roll out remaining disk into a 10-inch round on lightly floured surface. Cut into 10 (1-inch-wide) strips with a fluted pastry wheel or a knife. Arrange strips in a lattice pattern on top of filling and trim strips and edge of bottom crust, leaving a 1/2-inch overhang. Seal edges and crimp decoratively. Brush lattice and edge with some of egg and sprinkle with sugar.
  • Bake until pastry is golden brown, 50 minutes to 1 hour. (If pastry rim gets too dark, tent with foil.) Cool 2 hours before serving.

APPLE MINCEMEAT PIE



Apple Mincemeat Pie image

An easy and very tasty mincemeat pie with an apple base. My stepdad asks for me to make him this pie every Friday!

Provided by Tasha

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

4 apples - peeled, cored and chopped
2 tablespoons butter
2 teaspoons lemon juice
½ cup white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 ½ teaspoons vanilla extract
2 cups prepared mincemeat (such as None Such®)
1 cup chopped walnuts
1 package of refrigerated pastry for double-crust pie (such as Pillsbury®
1 egg yolk
1 tablespoon water

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place apples, butter, and lemon juice into a saucepan over medium heat, and cook, stirring often, until the apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg, and vanilla extract. Mix in the mincemeat and walnuts until thoroughly combined, and set the pie filling aside.
  • Fit a pie crust into a 9-inch pie dish; pour the filling into the crust. With a brush dipped in water, moisten the edge of the bottom crust. Top the pie with the second crust, and crimp the two crusts together with a fork to seal. Cut 4 slits into the top crust for steam vents. In a small bowl, whisk the egg yolk with water, and brush the yolk mixture over the top crust.
  • Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove the pie from the oven, and cover the crust edges with strips of aluminum foil to prevent over baking. Return the pie to the oven, and bake until the crust is golden brown and the filling is bubbling, 30 to 35 more minutes.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 78.4 g, Cholesterol 33.2 mg, Fat 31.1 g, Fiber 7.5 g, Protein 5.8 g, SaturatedFat 8.1 g, Sodium 430.3 mg, Sugar 47.5 g

BLUE RIBBON MINCEMEAT PIE FILLING



Blue Ribbon Mincemeat Pie Filling image

An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred.

Provided by Cali

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Yield 32

Number Of Ingredients 8

3 ¼ pounds lean ground beef
12 cups apples - peeled, cored and diced
6 cups raisins
1 cup brandy
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
3 ½ cups white sugar

Steps:

  • In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
  • Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
  • In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
  • Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 50.3 g, Cholesterol 34.6 mg, Fat 9.9 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 35.6 mg, Sugar 42.9 g

PEAR-CRANBERRY MINCEMEAT LATTICE PIE



Pear-Cranberry Mincemeat Lattice Pie image

Categories     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Walnut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

2 firm-ripe Anjou pears, peeled, cored, and finely chopped
1/2 cup dried sour cherries
1/2 cup dried currants
1/2 cup dried cranberries
1/2 cup packed light brown sugar
1/4 cup brandy
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts (2 3/4 oz), toasted and finely chopped
Pastry dough for a double-crust pie

Steps:

  • Make mincemeat:
  • Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
  • Make pie:
  • Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
  • Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
  • Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
  • Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.

CRANBERRY-MINCEMEAT PIE



Cranberry-Mincemeat Pie image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 4

Pastry for 9-inch double-crust pie (see recipe)
2 cups venison mincemeat (see recipe) or commercial mincemeat
2 cups cranberry sauce (see recipe)
1 apple, peeled, cored and chopped

Steps:

  • Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
  • Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
  • Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.

CRANBERRY MINCEMEAT PIE



Cranberry Mincemeat Pie image

This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat.

Provided by Sydney Mike

Categories     Pie

Time 35m

Yield 10 serving(s)

Number Of Ingredients 5

1 (9 inch) pastry for double-crust pie
1 (27 ounce) jar mincemeat
2 cups fresh cranberries, whole
1 egg yolk
1 tablespoon water

Steps:

  • Place rack in lower half of oven & preheat the oven to 425 degrees F.
  • In a large bowl, stir together the mincemeat & cranberries, then set aside.
  • Line a 9-inch pie plate with one pastry crust, then add the filling.
  • Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
  • Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
  • Bake for 30 minutes, then cool to room temperature on a wire rack.
  • Cover & refrigerate.

MOCK MINCEMEAT PIE



Mock Mincemeat Pie image

My mother made this pie at Thanksgiving, and it's a great variation on apples and raisins with a hint of orange and cinnamon and cloves. She called it 'mock' because there is no meat involved. The filling mixture will keep for several days. Before using the filling, it's optional to stir in 1 to 2 tablespoons of brandy.

Provided by Jane Buck

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 ½ cups seedless raisins
4 Granny Smith apples - peeled, cored and sliced
1 tablespoon orange zest
⅓ cup orange juice
½ cup apple cider
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 soda crackers, finely crushed
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork.
  • Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 73.4 g, Fat 15.2 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 247.7 mg, Sugar 44.7 g

PILGRIM APPLE MINCEMEAT PIE



Pilgrim Apple Mincemeat Pie image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 23

1 cup pastry flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice cold water
1 tablespoon vinegar
1 egg, beaten
4 cups apples (Rome or Jonathan), peeled and sliced
2 tablespoons butter
2 teaspoons lemon juice
1/2 cup sugar
1 tablespoon tapioca
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 tablespoon heavy cream
1 (27-ounce) jar mincemeat (recommended: None Such Classic or Original)
1 egg white, slightly beaten
1 tablespoon sugar
Pastry cut-outs or dollops of whipped topping

Steps:

  • Preheat oven to 450 degrees F.
  • For the pie crusts:
  • In a large bowl, combine the flours, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator. Use 2 disks when making this pie. Freeze remaining dough for later use. Roll out 1 disk and place into a 9-inch pie dish for bottom crust.
  • For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly.
  • In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly.
  • Spread the mincemeat on top of apple filling. Roll out another dough disk and adjust over the filling. Flute edge and vent top. Brush with egg white and sprinkle with sugar.
  • Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden. Garnish, as desired, with baked pastry cut outs or whipped topping.

PEAR AND SOUR CHERRY MINCEMEAT PIE



Pear and Sour Cherry Mincemeat Pie image

Categories     Dessert     Bake     Christmas     Thanksgiving     Pear     Cherry     Fall     Chill     Gourmet

Number Of Ingredients 3

2 recipes pastry dough
3 1/2 cups pear and sour cherry mincemeat
an egg wash made by beating 1 large egg yolk with 1 teaspoon water

Steps:

  • On a lightly floured surface with a floured rolling pin roll out half of dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 3/4-inch overhang. Chill shell 30 minutes.
  • On lightly floured surface roll out remaining dough 1/8 inch thick (about a 10-inch round) and with a sharp large knife or pastry wheel cut into 1/2-inch-wide strips. Put a 9-inch cardboard round (see above) on a baking sheet and arrange 4 pastry strips 3/4 inch apart in middle of round. Working with 1 pastry strip at a time, weave remaining strips over and under pastry strips on round, beginning in middle and working out to sides, and letting excess hang over round. Freeze lattice top, covered loosely, on round on baking sheet until firm, about 30 minutes.
  • Preheat oven to 425° F.
  • Spoon mincemeat into shell, smoothing top. Lift lattice top together with round off baking sheet and slide pastry carefully onto pie. (If pastry sticks to baking sheet or round, pry loose carefully with a small knife.) Let lattice top soften until pliable and trim flush with rim of pie plate. Roll shell overhang up over edge of lattice top, crimping edge decoratively. Brush lattice top with egg wash and bake pie in middle of oven until pastry is golden and filling just begins to bubble around edge, about 25 minutes. Transfer pie to a rack and cool. Serve pie warm or at room temperature.

VENISON MINCEMEAT PIE



VENISON MINCEMEAT PIE image

Categories     Fruit     Game     Dessert     Bake     Christmas     Thanksgiving

Yield 2 pies 6 C. /bags

Number Of Ingredients 11

3 lbs Shredded or Finely-Chopped Venison
6 C. Apples (Chopped)
4 C. Raisins
2 C. Dried Cherries
1 C. Brandy
2 T. Ground Cinnamon
2 T. Ground Allspice
3 1/2 C. White Sugar
3 T. Lemon Juice
1/4 C. Boiled Apple Juice Concentrate (King Arthur)
1 1/2 C. Pecans or Walnuts chopped

Steps:

  • Brown venison. Add ingredients and simmer uncovered until liquid reduces to a syrup. Cool filling and pour 6 cups into Freezer Bags. Thaw before using. This is a two crust 9" pie. Cook pie at 425 degrees for 15 minutes and 350 degrees for 30 minutes or until crust is lightly browned.

WALNUT MINCEMEAT PIE



Walnut Mincemeat Pie image

As a cold and tasty finishing touch, my husband and I usually put a dip of ice cream on top of our mincemeat pie slices. The recipe comes from my mother. Each year, I make it for Christmas and for my sister-in-law's New Year's party. -Laverne Kamp, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
2 large eggs, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 cups prepared mincemeat
1/2 cup chopped walnuts
1/4 cup butter, melted

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in. circle. Line a 9-in. pie plate with crust; trim and flute edge. In a large bowl, lightly beat eggs. Combine the sugar, flour and salt; gradually add to eggs. Stir in mincemeat, walnuts and butter; pour into crust., Bake for 15 minutes. Reduce heat to 325° bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 440 calories, Fat 18g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 65g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.

MINCEMEAT FILLING FOR MINCE PIE



Mincemeat Filling for Mince Pie image

In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. I was surprised that I could find no mince pie recipes at Recipezaar, but I suppose most people just go with the bottled mince pie filling. I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.

Provided by echo echo

Categories     Pie

Time P1DT15m

Yield 3 pies

Number Of Ingredients 13

1 lb sultana
1 lb raisins
2 grated lemons, juice and rind of
1 grated orange, juice and rind of
6 ounces walnuts, diced
1 ounce crystallized ginger, diced
1/2 cup brandy
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
3/4 teaspoon ground nutmeg
4 ounces prunes
1 lb currants
1/4 cup Cointreau liqueur

Steps:

  • Combine sultanas through nutmeg.
  • Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
  • Stir in currants& cointreau.
  • Leave covered from 1 day to several weeks.
  • Use as filling for mince pies.

MODERN MINCEMEAT FOR PIE



Modern Mincemeat for Pie image

This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

Provided by Chris Reynolds

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 19

1/3 cup raisins
2/3 cup golden raisin
2/3 cup currants
2/3 cup dark brown sugar, packed
1/2 cup blanched almond, finely chopped
1/2 cup candied citrus peel, finely chopped
1/4 cup finely chopped beef suet
3 tablespoons cognac
1 1/2 tablespoons dark rum
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 pinch ground mace
1 pinch ginger
1 granny smith apple (cored and finely chopped)
1 lemon, zest of, grated
1 lemon, juice of
1 double crust pie crust

Steps:

  • Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
  • Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
  • Make dough, prepare crust, and add the filling.
  • Heat oven to 350 degrees. Bake until golden, about 1 hour.

SOUR CREAM APPLE/MINCEMEAT PIE



Sour Cream Apple/mincemeat Pie image

Make and share this Sour Cream Apple/mincemeat Pie recipe from Food.com.

Provided by L DJ3309

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 9 inch pie shell
1 (9 ounce) package condensed mincemeat, crumbled
1 cup apple juice
1 tablespoon flour
2 apples, peeled cored and chopped
1 (16 ounce) container sour cream
2 eggs
2 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Preheat oven 425'.
  • In small saucepan comine mincemeat and apple juice, bring to a boil, boil 1 min.
  • In med bowl stir flour into apple to coat.
  • Add mincemeat.
  • Put into into pie shell.
  • Bake 25 min.
  • Meanwhile in small mixer bowl, combine sour cream, eggs, sugar and vanilla; beat until smooth.
  • Remove pie from oven; reduce heat to 325'.
  • Spread sour cream mixture evenly over pie; bake 20 min.
  • until set; cool, chill about 4hr.

Nutrition Facts : Calories 365.7, Fat 19.1, SaturatedFat 9.9, Cholesterol 79.2, Sodium 162.7, Carbohydrate 44.8, Fiber 1.4, Sugar 26.5, Protein 4.5

CARAMEL-PUMPKIN PIE WITH MINCEMEAT ICE CREAM



Caramel-Pumpkin Pie with Mincemeat Ice Cream image

Categories     Milk/Cream     Food Processor     Dairy     Ginger     Vegetable     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Cinnamon     Clove     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 21

Crust
1 1/3cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled lard, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Filling
2/3 cup sugar
2 tablespoons water
2 tablespoons unsalted butter
3/4 cup half and half
2/3 cup whipping cream
2 large eggs
1 large egg yolk
1 cup canned pure pumpkin
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Mincemeat Ice Cream

Steps:

  • For crust:
  • Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form dough into disk. Wrap in plastic and refrigerate 1 hour.
  • Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under; crimp edges decoratively. Chill 1 hour.
  • Preheat oven to 375°F. Bake crust until edges begin to brown, pressing crust with back of fork if bubbles form, about 15 minutes. Cool slightly. Reduce oven temperature to 350°F.
  • Meanwhile, for filling:
  • Stir sugar and 2 tablespoons water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until sugar turns dark amber, occasionally swirling pan and brushing down pan sides with wet pastry brush, about 7 minutes (time will vary depending on size of pan). Remove pan from heat. Whisk in butter 1 tablespoon at a time (mixture will bubble). Stir in half and half and cream, stirring until all caramel bits dissolve.
  • Whisk 2 whole eggs and 1 yolk in large bowl to blend. Whisk in pumpkin, cinnamon, ginger, cloves, and salt. Gradually whisk caramel mixture into pumpkin mixture.
  • Transfer filling to crust. Bake until puffed and set in center, about 50 minutes. Cool pie on rack. Chill until cold. (Can be made 1 day ahead. Keep chilled.) Serve with Mincemeat Ice Cream.

Tips:

- Use high-quality ingredients: The better the quality of your ingredients, the better your mincemeat pie will be. Choose fresh, ripe fruit and vegetables, and use good quality mincemeat. - Make your own mincemeat: If you have the time, making your own mincemeat is a great way to control the ingredients and flavors. There are many recipes available online, or you can create your own. - Use a variety of fruits and vegetables: The more variety of fruits and vegetables you use, the more complex and flavorful your mincemeat pie will be. Some popular fruits and vegetables to use include apples, pears, cranberries, raisins, carrots, and celery. - Don't overcook the filling: The filling for your mincemeat pie should be cooked until it is just tender, but not mushy. Overcooking the filling will make it dry and less flavorful. - Let the pie cool completely before serving: This will allow the flavors to meld and the pie to set properly. - Serve the pie with your favorite accompaniments: Mincemeat pie is traditionally served with cream or ice cream, but you can also serve it with custard, whipped cream, or hard sauce.

Conclusion:

Mincemeat pie is a classic holiday dessert that is enjoyed by people of all ages. With its sweet and savory filling, flaky crust, and warm spices, mincemeat pie is a surefire way to get into the holiday spirit. So next time you're looking for a delicious and festive dessert, give mincemeat pie a try. You won't be disappointed.

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