Easy Mincemeat Pie Recipes
This cozy mincemeat pie tucks spiced fruit into a flaky double crust. Simple to assemble and perfect for the holidays.
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Servings:
Ingredients
Main Ingredients
- 14 oz refrigerated pie crusts (two rounds) for a 9-inch double-crust pie
- 27 oz jarred mincemeat filling traditional fruit-and-spice style
- 1.5 cup peeled tart apple, diced small
- 0.25 cup light brown sugar, packed
- 1 tbsp fresh lemon juice
- 1 tsp orange zest, finely grated
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.25 tsp freshly grated nutmeg
- 0.125 tsp fine salt
- 1 tbsp brandy optional
- 1 tbsp unsalted butter cut into small pieces
- 2 tbsp heavy cream for brushing
- 1 tbsp coarse sugar for topping
Instructions
Preparation Steps
- Heat oven to 400°F and position a rack in the lower-middle.
- Mix mincemeat, apple, brown sugar, lemon juice, orange zest, cinnamon, allspice, nutmeg, salt, and brandy.
- Fit one dough round into a 9-inch pie plate, leaving about 1 inch overhang.
- Spoon in filling and mound slightly. Dot the top with butter.
- Cover with second dough round. Trim, tuck, and crimp edges to seal. Cut a few vents on top.
- Brush top with cream and sprinkle with coarse sugar.
- Bake 20 minutes. Reduce to 375°F and bake 25 minutes more, until golden and bubbling.
- Cool on a rack at least 2 hours before slicing.
Notes
Variation: Add 1/2 cup chopped toasted pecans to the filling for crunch. Serve warm with vanilla ice cream or a spoon of custard. Leftovers keep, covered, at room temperature for 1 day or refrigerated up to 4 days; rewarm at 300°F for 10 minutes.
This recipe is an original creation inspired by classic Easy Mincemeat Pie Recipes flavors. All ingredient ratios and instructions are independently developed.