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The Ultimate Modern Mincemeat Pie: Traditional Flavor Without the Meat (Easy Holiday Baking)

Close-up of a generous slice of mincemeat pie showing the dark, rich filling and golden, flaky lattice crust.
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Make a classic holiday favorite using this straightforward recipe for a sweet, fruit-filled mincemeat pie. This recipe uses a homemade, spiced fruit filling and a flaky, buttery crust, perfect for your Christmas dessert table.

Ingredients

Scale
  • 1 recipe for Flaky Pie Crust (for double crust)
  • 1 cup golden raisins
  • 1 cup dark raisins
  • 1 cup dried currants
  • 1 cup dried cranberries
  • 1 large Granny Smith apple, peeled, cored, and finely chopped
  • 1/2 cup packed light brown sugar
  • 1/4 cup molasses
  • 1/4 cup orange juice
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of ground cloves
  • 1/4 cup brandy or dark rum (optional, for boozy holiday baking)

Instructions

  1. Prepare the Flaky Pie Crust according to your preferred recipe. Divide the dough in half, shape into discs, wrap, and chill for at least 30 minutes.
  2. Combine all filling ingredients—raisins, currants, cranberries, chopped apple, brown sugar, molasses, orange juice, lemon zest, lemon juice, cinnamon, nutmeg, allspice, cloves, and brandy (if using)—in a medium saucepan.
  3. Cook the filling over medium heat, stirring often, until the mixture thickens slightly and the fruit softens, about 15 to 20 minutes. The mixture should be moist but not runny.
  4. Remove the filling from the heat and let it cool completely. This is your homemade holiday mince filling.
  5. Preheat your oven to 400°F (200°C).
  6. On a lightly floured surface, roll out one disc of pie dough and carefully place it into a 9-inch pie plate. Trim the edges.
  7. Spoon the cooled mincemeat filling evenly into the bottom crust.
  8. Roll out the second disc of dough for the top crust. Place it over the filling. Trim the edges and crimp them together to seal. Cut several slits in the top crust to allow steam to escape.
  9. Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Let the mincemeat pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Notes

  • For a truly traditional flavor, you can add 1/4 cup of finely chopped beef suet to the fruit mixture before cooking.
  • If you are making this ahead of time, you can store the cooled mincemeat filling in an airtight container in the refrigerator for up to two weeks.
  • Serve this festive pastry dessert warm with vanilla ice cream or a dollop of fresh whipped cream.

Nutrition

Find it online: https://cookingbycarla.com/mincemeat-pie-recipe-easy-holiday-baking/