Description
Make a classic holiday mincemeat pie using a rich, homemade, fruit-based filling spiced with brandy and citrus, encased in a flaky pastry crust.
Ingredients
Scale
- 1 recipe for Flaky Pie Crust (enough for double crust)
- 1 cup dried currants
- 1 cup raisins
- 1 cup sultanas (golden raisins)
- 1/2 cup chopped dried apricots
- 1/2 cup chopped candied peel
- 1/2 cup packed brown sugar
- 1/4 cup chopped suet substitute (or cold butter, cubed)
- 1 large cooking apple, peeled, cored, and chopped
- Zest of 1 orange
- Zest of 1 lemon
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup brandy or dark rum (optional)
Instructions
- Prepare the homemade mince filling: Combine all dried fruits, candied peel, suet substitute, chopped apple, citrus zests, juices, spices, and sugar in a large saucepan.
- Cook the filling over medium-low heat, stirring often, until the apple softens and the mixture thickens slightly, about 15 to 20 minutes.
- Remove the filling from the heat. Stir in the brandy or rum, if using. Allow the filling to cool completely. For best flavor, cover and let the mince mature in the refrigerator for at least 24 hours, or up to two weeks.
- Prepare the flaky pie crust according to your preferred recipe. Divide the dough into two portions, one slightly larger than the other.
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
- Roll out the larger dough portion and carefully place it into the pie dish. Trim the edges.
- Spoon the cooled mincemeat filling evenly into the crust.
- Roll out the remaining dough for the top crust. Place it over the filling. Crimp and seal the edges. Cut several vents into the top crust to allow steam to escape.
- Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes, or until the crust is golden brown.
- Let the pie cool on a wire rack for at least two hours before slicing and serving.
Notes
- For a richer, traditional flavor, you can substitute beef suet for the suet substitute in the filling.
- If you prefer small, individual pies, use this filling recipe to make mince tarts instead.
- Store leftover, cooled mince filling in an airtight container in the refrigerator for up to one month.
- Serve warm with vanilla ice cream or heavy cream.
- Prep Time: 45 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg