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Old Fashioned Juicy Mincemeat Pie Recipe

Close-up of a juicy slice of mincemeat pie featuring a rich, dark filling and a golden, flaky crust.
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Create a traditional, richly spiced mincemeat pie with a juicy fruit filling. This recipe honors vintage methods while keeping the process simple for your home kitchen.

Ingredients

Scale
  • 1 recipe for your favorite double pie crust (or 2 store-bought 9-inch crusts)
  • 2 cups mixed dried fruit (raisins, currants, chopped apricots)
  • 1 cup finely chopped green apple
  • 1/2 cup packed brown sugar
  • 1/4 cup brandy or dark rum
  • 2 tablespoons lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup beef suet, finely chopped (or substitute with 1/4 cup chilled, finely chopped unsalted butter for a vegetarian version)
  • 1/4 cup water or apple cider
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the mincemeat filling first. In a medium saucepan, combine the dried fruit, chopped apple, brown sugar, brandy, lemon juice, orange zest, cinnamon, nutmeg, and allspice.
  2. Add the suet (or butter substitute) and water or cider to the saucepan.
  3. Cook over medium-low heat, stirring often, until the mixture thickens slightly and the fruit softens, about 15 to 20 minutes. This step helps the filling become juicy.
  4. Remove the filling from the heat and let it cool completely. The flavors deepen as it cools. You can make this filling up to a week ahead and store it covered in the refrigerator.
  5. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  6. Line a 9-inch pie plate with one pie crust. Trim the edges.
  7. Spoon the cooled mincemeat filling evenly into the bottom crust.
  8. Place the second pie crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  9. Brush the top crust lightly with the beaten egg wash.
  10. Bake for 15 minutes at 400 degrees Fahrenheit. Then, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for another 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling slightly.
  11. Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Notes

  • For a truly old-fashioned, boozy flavor, soak your dried fruit in the brandy or rum overnight before cooking the filling.
  • If you want a richer, more traditional filling, you can add 1/4 cup of finely minced cooked lean beef along with the fruit mixture.
  • Serve this classic Christmas dessert warm with vanilla ice cream or a dollop of brandy butter.

Nutrition

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