Classic Mincemeat Pie Recipe: A Timeless Holiday Favorite

Mincemeat pie is a traditional holiday dessert that has been cherished for generations. Its rich history and unique blend of sweet and savory flavors make it a standout dish at any festive table. This classic recipe combines a flavorful mincemeat filling with a buttery, flaky crust to create a pie that’s both comforting and satisfying.

Originally, mincemeat pie was made with actual minced meat, but over time, the recipe evolved to focus on a mixture of dried fruits, spices, and sometimes nuts or suet. The result is a sweet and spiced filling that pairs beautifully with a crisp pie crust. Whether you’re preparing for Thanksgiving, Christmas, or simply craving a nostalgic treat, this mincemeat pie recipe is sure to become a beloved favorite in your home.

Ingredients for Classic Mincemeat Pie

For the Pie Crust:

• 2 1/2 cups all-purpose flour: Provides the structure for the pie crust. It’s important to measure the flour accurately to ensure a tender, flaky crust.
• 1 teaspoon granulated sugar: Adds a touch of sweetness to the crust.
• 1/2 teaspoon salt: Enhances the flavor of the crust and balances the sweetness.
• 1 cup (2 sticks) unsalted butter (chilled and cut into small cubes): Creates a flaky texture in the crust. It should be cold to prevent melting before baking.
• 1/4 to 1/2 cup ice water: Binds the dough together and helps to form a cohesive crust. Add gradually until the dough comes together.

For the Mincemeat Filling:

• 2 cups mincemeat mix (store-bought or homemade): The base of the filling, made from a blend of dried fruits, spices, and sometimes suet or nuts.
• 1/2 cup finely chopped apples: Adds freshness and a bit of texture to the filling.
• 1/4 cup finely chopped nuts (such as walnuts or pecans, optional): Adds crunch and richness.
• 1/4 cup brandy or apple juice: Enhances the flavor and helps to meld the ingredients together.
• 1 tablespoon all-purpose flour: Helps to thicken the filling and prevent it from being too runny.

How to Make Classic Mincemeat Pie

1. Prepare the Pie Crust a. Mix the Dry Ingredients: In a large bowl, combine the flour, sugar, and salt. b. Cut in the Butter: Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. c. Add Ice Water: Gradually add ice water, a tablespoon at a time, until the dough begins to come together. Be careful not to overwork the dough; mix just until it holds together when pressed. d. Chill the Dough: Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Mincemeat Filling a. Combine Ingredients: In a mixing bowl, combine the mincemeat mix, chopped apples, nuts (if using), brandy or apple juice, and flour. Stir until well combined and set aside.
3. Assemble the Pie a. Preheat the Oven: Preheat your oven to 375°F (190°C). b. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to fit your pie pan. Transfer the rolled dough to a 9-inch pie pan, pressing it gently into the bottom and sides. Trim any excess dough from the edges. c. Add the Filling: Spoon the mincemeat filling into the prepared crust, spreading it evenly. d. Prepare the Top Crust: Roll out the second disk of dough and place it over the filling. You can either cut slits in the dough to create a lattice pattern or simply cover the pie with a whole piece of dough. Trim, seal, and flute the edges of the pie crust. e. Add Ventilation: If using a whole top crust, cut a few small slits in the top to allow steam to escape during baking.
4. Bake the Pie a. Apply an Egg Wash: For a golden-brown finish, brush the top crust with a mixture of one egg yolk and a tablespoon of milk. Sprinkle with sugar if desired. b. Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. c. Cool the Pie: Allow the pie to cool on a wire rack before serving. This helps the filling set and makes slicing easier.
5. Serve and Enjoy Serve the mincemeat pie at room temperature or slightly warmed. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

About the Main Ingredients

• All-Purpose Flour: The primary ingredient for the pie crust. It provides structure and is combined with fat to create a flaky texture.
• Butter: Essential for creating a tender and flaky crust. Using cold butter prevents it from melting before baking, which is key to achieving a light, airy texture.
• Mincemeat Mix: A blend of dried fruits, spices, and sometimes suet or nuts. It’s the key ingredient in the filling, providing a sweet and spiced flavor profile.
• Apples: Fresh apples add a bit of texture and a touch of tartness to balance the sweetness of the mincemeat filling.
• Brandy or Apple Juice: Enhances the flavor of the filling and helps to meld the ingredients together. Brandy adds a rich, complex note, while apple juice is a non-alcoholic option.
• Nuts: Optional but recommended for adding crunch and richness to the filling.

This Classic Mincemeat Pie recipe is a timeless dessert that captures the essence of traditional holiday baking. Its rich flavors and comforting texture make it a perfect addition to any festive celebration. Enjoy baking and savoring this delicious pie with family and friends!