Mincemeat Pie
This Mincemeat Pie is the perfect Christmas dessert! Serve it up warm with a big scoop of vanilla ice cream…delicious!
My friend Clare has been delivering mincemeat tarts, made from her family recipe, to our home every Christmas and we look forward to them every year. I hadn’t really been a big fan of mincemeat, at least that’s what I thought until I tried Clare’s tarts, and now I’m a convert. I mentioned to Clare that I wanted to share her recipe with my readers and I’m so happy to say that she agreed! The recipe that I am sharing today is the version that Clare makes, which varies slightly from the cookbook as you can see. You are in for a real treat with this recipe!
Family Recipes are the Best
So this year, along with her festive mincemeat tart delivery of the season, Clare also brought her recipe book and tools of the trade that she uses to make her tarts. Clare makes her mincemeat tarts with a recipe that her Mom passed down to her, along with some treasured tart pans, a scale and a grinder. I felt very lucky to be able to document and share these treasures on my blog. Just look at them…that cookbook is so well loved, and those pans and weights oh my…history right there. I love it all so much.
Admittedly I was a little scared to touch any of these treasures for fear that I might break a family heirloom…that and the fact that I’ve never actually baked with a scale before.
It’s always been measuring cups all the way here for me…but I do have to say there was something quite freeing about adding ingredients to a scale. I think I might even try to bake more like this (I put a scale on my Christmas wish list this year, so we’ll see)!
Use Pie Crust Stamps to Make a Beautiful Crust!
Anyway, once I had this delicious recipe in my hands, I knew that I wanted to make it into a pie instead of tarts, because I had the perfect pie stamp that I had been dying to use! Ever since I made my apple pie and turkey pot pie with pie stamps for the crust, I had been in search of a Christmas or winter stamp. And lo and behold I found a snowflake pie stamp at Crate and Barrel that is absolutely perfect for this pie! What is more festive than mincemeat with a snowflake crust? I am in love with pie stamps…I mean how could I not be with how beautiful they make a pie look!
Here is what the crust looks like before it’s baked…so beautiful! And I’m telling you it’s SO easy to make. I actually prefer to use pie stamps over rolling out a top crust.
And here is what the pie looks like after it’s been baked. The snowflakes bake up perfectly! Beautiful AND delicious…a perfect combination. Don’t be afraid to cut into this pie either…it’s just pie, and you don’t want to miss out on its deliciousness! Serve it up with a scoop of vanilla ice cream and enjoy!
Mincemeat Pie
This Mincemeat Pie is the perfect Christmas dessert! Serve it up warm with a big scoop of vanilla ice cream…delicious!
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 1 pie 1x
Ingredients
Pie Crust:
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
Mincemeat Filling (makes about 5 cups of filling):
- 1 lbs apples (after cored and peeled (about 5 medium apples))
- 1/2 lb raisins
- 1/2 lb sultanas
- 1/2 lb currants
- 1/2 lb suet (see notes)
- 1/2 lb sugar
- juice of 2 lemons
- 1/2 nutmeg grated
Instructions
- Preheat your oven to 425 degrees.
Pie Crust:
- Sift flour and salt into a bowl.
- With a pie cutter, cut in the shortening until the particles are pea sized.
- Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
- Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
- Separate the ball into 2 balls: one for the bottom crust and one for the top.
- Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9″ pie plate.
- Time to make the filling.
Mincemeat filling:
- Put the apples, raisins, sultanas, currants and suet through a grinding machine, or food processor. If you are using a food processor, grind the mixture until it finely ground.
- Stir in the sugar, lemon juice and nutmeg, as well as a few whole currants. Mix well.
Putting it all together:
- Add the mincemeat mixture to the pie crust. You may have extra filling, so you can put it in a container to store in the fridge for later and make tarts with it, or warm it up and serve it over vanilla ice cream!
- Using a new piece of parchment paper, roll out the other crust for the top of the pie. If you are using pie crust stamps, use the dough for the top crust to make them. For this pie, I just randomly laid out the snowflakes, trying to cover as much as the pie filling as possible. If you are laying on a top crust (instead of using pie stamps) just make sure to cut ventilation holes into the crust.
- Bake the pie for about 20 minutes at 425 degrees (this will ensure that you don’t end up with a soggy bottom crust).
- Then after this time, reduce the heat to 350 degrees and bake for about 35 – 45 minutes more. (Until the crust is lightly browned and the mincemeat mix is bubbling up from under the crust.)
- Let the pie cool before serving…it’s best served warm, but not hot.
Notes
You can find suet in the meat freezer section of your grocery store.
Keywords: homemade mincemeat, mincemeat pie
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So many thanks to my dear friend Clare for letting me share her family recipe here on my blog. It means so much. Now you can enjoy this recipe as much as we do…and who knows, maybe it will become a treasured recipe in our family and yours!
Oh, and before you go, if you love mincemeat and are looking for another recipe to use up any leftover filling, these Mincemeat Muffins and Mincemeat Thumbprint Cookies are scrumptious!
Have a Merry day!
It’s not a tradition, in Québec, to make mincemeat pies but when I lived in the Maritimes I had the chance to taste them, it was good. It’s fun when you can cook and bake with friends. What is your cookbook? I have a collection of old cookbooks and I’m curious if it’s one that I own. Waiting to hear from you.
Hi Helene! This recipe came from a book called Cookery Illustrated – we’re not sure what the date is, but it’s quite old. What a treasure it is!
Thanks for taking the time to reply Jo-Anna. I do have very old cookbooks, from my aunts. I’ll have a look if I have this one. I do read them like novels 🙂
This pie is gorgeous! I need a pie stamp 🙂
Thank you Kati! Pie stamps are SO fun!
Jo-Anna, I found you through your link at Tasty Tuesdays. Couldn’t resist your link because I just posted and linked my Mince Pies. AND because your pie looked so gorgeous with those snowflake stamp. How fun it is cooking with a friend! I love her mince pie tins.
Thank you Jean! I’m always so happy to see others enjoying mincemeat as well! It’s so delicious and underrated! Happy Holidays to you!
WOW.. that’s a beautiful pie…. I really need to get a pie stamp !!!
My mom always made her Mincemeat with butter… but I’ll eat it anyway I can get it, a childhood favorite.
I just found this site…. wonderful, thanks for giving us great recipes !
Wow this is so pretty I might not be able to eat it thanks for sharing on Inspiration Friday.
Ok…now if a mincemeat pie looked like this at a party I was at, I would DEFINITELY try it. Have never felt compelled to until now. 😉 Thanks for popping by Snickerdoodle Sunday- hope to see you again tomorrow!
The pie stamp is so cute. It makes me want to make a pie just so I can use one! Thanks for sharing at Share The Wealth Sunday!
xoxo
Lisa
Oh my, I have tool envy right now. And the pie looks scrumptious. Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. We will be back on December 29th and hope you will join us.
So gorgeous! I have to buy pie stamps, now! The recipe sounds so fantastic and this is just a gorgeous post! Thanks for sharing this on Throwback Thursday, and I’ll be pinning this to our board! Be sure to follow! 🙂 Happy Holidays!
Jo-Anne I adore the pie decor. To pretty to eat. I am featuring you at Home Cooking. Happy New Year!
Let’s try it in Poland. I am going to make it for Xmas:) Just one question – how deep is your dish?
omg, that pie looks delicious !
I am a little curious about that old cook book “Cookery Illustrated”… Could you please find out by whom it was written?
Thanks a million, and Love your site, just too many recipes to try and too little time… 😉 Very glad I stumbled upon it when trying to figure out what to do with some Saskatoon berries that were gifted me… (It’ll be the tarts!, so thanks again!!)
Hi Lillian! I had to give the book back to my friend so I’m not sure of the author…what I could find after a quick Google search is the author of the 1936 version was Elizabeth Craig. I’ll see if I can track my friend down and get more info.
P.S. I hope you love the Saskatoon tarts!