A Story in a Pie Dish
My grandma’s mincemeat pie was a mystery to me. It was dark, sweet, and full of secrets. I thought it had meat in it! I was so surprised when she told me the truth. Her recipe was from her mother, and it was very old.
That old recipe used suet, which is beef fat. It also had meat in it long ago. That’s how it got its name. My modern version skips the meat. We use butter instead. It keeps the rich feeling but tastes lighter. This matters because food should bring joy, not confusion. I want everyone to love this pie.
The Heart of the Filling
Let’s talk about the apples. Using two kinds is my little trick. Granny Smith apples keep their shape. They give a nice little bite. McIntosh apples get soft and saucy. Together, they make the perfect texture.
You cook it all slow and low. The smell will fill your whole house. Cinnamon, orange, and spices dance together. Doesn’t that smell amazing? Stirring it is like stirring a pot of Christmas. Fun fact: The long cooking makes the flavors marry. That’s what my grandma always said.
Don’t Fear the Crust
I know pie crust can be scary. My first one was tough as leather! I still laugh at that. The key is to keep everything cold. Your butter, your shortening, even your water. Cold bits of fat create steam in the oven. That steam makes the crust flaky.
When you add the water, go slow. Use just enough to bring it together. Then give the dough a good long rest in the fridge. This matters. It lets the flour relax. A relaxed dough is much easier to roll out. Do you have a pie crust tip that works for you? I’d love to hear it.
Putting It All Together
Rolling the dough is my favorite part. Don’t worry about perfect circles. Rustic is beautiful. Spoon that dark, glossy filling into the shell. It’s like tucking a story into bed. Then you put the top crust on and seal the edges.
Those little slits on top are very important. They let the steam out. No one wants a soggy pie! A brush of egg white and a sprinkle of sugar makes it shine. It bakes into a beautiful golden treasure. What’s your favorite part of making a pie? Is it the rolling or the filling?
Why This Pie Matters
This pie is more than dessert. It’s a connection. When I make it, I think of my grandma. I think of all the hands that have stirred this filling through time. We keep their stories alive in our kitchens.
Food is a way to love people. Sharing this pie is sharing history. A sweet, spiced history that everyone can enjoy. That’s a beautiful thing. Will you be making any family recipes this season? Tell me about them if you do.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith apples, large | 3 (about 1 ½ lbs) | peeled, cored, and cut into ¼-inch dice |
| McIntosh apples, large | 3 (about 1 ½ lbs) | peeled, cored, and cut into ¼-inch dice |
| Golden raisins | 1 cup | |
| Currants | 1 cup | |
| Dark brown sugar | ¾ cup (packed) | 5 ¼ ounces / 149 grams |
| Unsalted butter | 8 Tbsp (1 stick) | for filling |
| Candied orange peel | ¼ cup (diced) | optional |
| Orange | 1 | grated zest and juice |
| Lemon | 1 | grated zest and juice |
| Ground cinnamon | 1 tsp | |
| Ground allspice | ½ tsp | |
| Ground ginger | ½ tsp | |
| Ground cloves | ¼ tsp | |
| Salt | ¼ tsp | for filling |
| Apple cider | 1 ½ cups | plus more as needed |
| Rum or brandy | ⅓ cup | |
| All-purpose flour | 2 ½ cups | 12 ½ ounces / 354 grams, for crust |
| Sugar | 2 Tbsp | for crust |
| Salt | 1 tsp | for crust |
| Vegetable shortening | ½ cup | chilled, solid |
| Unsalted butter | 12 Tbsp (1 ½ sticks) | cold, cut into ¼-inch pieces, for crust |
| Ice water | 6 – 8 Tbsp | |
| Egg white | 1 | beaten, for glazing crust |
| Sugar | 1 Tbsp | for sprinkling over crust |
Instructions
Step 1: Let’s make the filling first. Put everything except the last half cup of cider and the rum into a big pot. Turn the heat to medium-low. Bring it to a gentle bubble. Now, the magic begins. You must stir it now and then. This stops the bottom from burning. It needs to cook for about three hours. Doesn’t that smell amazing? It will get thick and dark. (A hard-learned tip: set a timer to stir every 20 minutes. It saves heartache!)
Step 2: After three hours, stir more often for 20 minutes. You want a jammy texture. See those shiny bubbles? Good. Now stir in the last cider and the rum. Cook for 10 more minutes until syrupy. Let it cool completely. I still laugh at the time I didn’t let it cool. What a messy kitchen that was! You can put this mincemeat in the fridge for days. Do you think the rum cooks out? Share below!
Step 3: Time for the crust. Pulse the flour, sugar, and salt in your food processor. Add the shortening and pulse until sandy. Scatter the cold butter pieces over top. Pulse again until you see little pea-sized bits. Turn it all into a bowl. Sprinkle 6 tablespoons of ice water over it.
Step 4: Use a spatula to fold the dough together. Press down with the spatula’s broad side. If it’s too dry, add a bit more water. Divide the dough into two balls. Flatten each into a disk. Wrap them in plastic and chill for an hour. This rest makes the crust flaky. (Cold butter equals a happy, flaky crust. Trust your grandma!)
Step 5: Heat your oven to 400 degrees. Roll one dough disk into a big circle. Drape it into your pie plate. Don’t stretch it; just gently press it in. Put the plate in the fridge. Roll the second disk. Spoon all that lovely mincemeat into the shell. Place the top crust over it.
Step 6: Trim the extra dough, then tuck and crimp the edges. Cut a few slits in the top so steam can escape. Brush the top with beaten egg white. Sprinkle with sugar. Bake for 25 minutes. Then lower the heat to 350 degrees. Bake for about 35 more minutes until deep golden. Let it cool completely on a rack. The waiting is the hardest part!
Creative Twists
This pie loves to play dress-up. Try a crumble topping instead of a top crust. Just sprinkle the filling with a mix of oats, flour, brown sugar, and butter. You can bake it in little mason jar lids for personal pies. My grandkids adore those. Or, swap half the raisins for dried cranberries. It gives a lovely tart little kick. Which one would you try first? Comment below!
Serving & Pairing Ideas
A warm slice is perfect on its own. But a dollop of freshly whipped cream is heavenly. Vanilla ice cream melting over the top is my favorite. For drinks, a small glass of sherry pairs beautifully with the spices. For the young ones, warm spiced apple cider is just right. It feels like a hug in a mug. Which would you choose tonight?
Keeping Your Pie Cozy
This pie keeps beautifully. Let it cool completely first. Then wrap it tight in plastic wrap. It will be happy in the fridge for four days.
You can freeze it for later joy too. Wrap the whole pie in foil. It will keep for three months. Thaw it overnight in the fridge.
I once reheated a slice in the oven. The crust got soggy. Now I warm slices in a dry skillet. The bottom gets crisp again.
Making the filling ahead is a smart trick. It saves you time on a busy day. It also lets the flavors become better friends. Have you ever tried storing it this way? Share below!
Pie Problems, Solved Simply
Is your filling too runny? Just cook it a bit longer. Let it bubble until it looks like jam. A thick filling won’t make the crust soggy.
Is your dough too crumbly? Add more ice water. Do this one teaspoon at a time. I remember when my dough fell apart. A little more water fixed it.
Is your crust browning too fast? Cover the edges with foil. This protects them from burning. The middle will finish baking nicely.
Fixing small issues builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. Make sure it’s meant for pie crusts.
Q: Can I make it ahead? A: Absolutely. The filling gets better after a day or two. You can refrigerate it before baking.
Q: I don’t have currants. A: Use all raisins. Or try dried cranberries for a tart twist. Fun fact: Old recipes sometimes used meat, hence the name “mincemeat”!
Q: Can I make a smaller pie? A: You can cut the recipe in half. Use a smaller pie dish. The baking time will be less.
Q: Is the rum necessary? A: No, it’s optional. Use more apple cider instead. The flavor will still be wonderful. Which tip will you try first?
From My Kitchen to Yours
I hope you give this old-fashioned treat a new life. The smell of it baking is pure happiness. It fills the whole house with warmth.
I would love to hear about your baking adventure. Tell me how it turned out for you. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Elowen Thorn.
Modern Mincemeat Pie Holiday Revival
Description
A rich, spiced, and fruity holiday pie with a modern twist, featuring a blend of apples, dried fruits, and warm spices encased in a flaky, buttery crust.
Ingredients
Instructions
- For the filling: Place all filling ingredients except 1/2 cup cider and rum in large, heavy saucepan set over medium-low heat. Bring to boil and simmer gently, stirring occasionally to prevent scorching, until mixture thickens and darkens in color, about 3 hours, adding more cider as necessary to prevent scorching. Continue cooking, stirring every minute or two, until mixture has jam-like consistency, about 20 minutes. Stir in remaining 1/2 cup apple cider and rum and cook until liquid in pan is thick and syrupy, about 10 minutes; cool mixture. (Mincemeat can be refrigerated for several days.)
- For the crust: Process flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
- Sprinkle 6 tablespoons of ice water over mixture. With rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if dough will not come together. Divide dough into 2 balls and flatten each into 4-inch disk. Wrap each in plastic and refrigerate at least 1 hour, before rolling. (Dough may be refrigerated for up to 2 days.)
- To assemble and bake the pie: Adjust oven rack to middle position and heat oven to 400 degrees. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between 2 large sheets of parchment paper or plastic wrap to 12-inch circle. Transfer dough to 9-inch pie plate by rolling dough around rolling pin and unrolling over pan. Working around circumference of pan, ease dough into pan corners by gently lifting edge of dough with one hand while pressing into pan bottom with other hand. Leave any dough that overhangs lip of pie plate in place; refrigerate dough-lined pie plate.
- Roll out second piece of dough to a 12-inch circle. Spoon mincemeat into pie shell. Place second piece of dough over filling. Trim edges of top and bottom dough layers to 1/2 inch beyond pan lip. Tuck rim of dough underneath itself so that folded edge is flush with pan lip. Flute edge or press with fork tines to seal. Cut 4 slits in dough top. If pie dough is very soft, place it in freezer for 10 minutes. Brush egg white on top crust and sprinkle evenly with sugar.
- Bake until crust is light golden brown, 25 minutes. Rotate pie and reduce oven temperature to 350 degrees; continue to bake until juices bubble and crust is deep golden brown, about 35 minutes. Transfer pie to wire rack and cool to room temperature before serving.
Notes
- The pie may be served with whipped cream or vanilla ice cream.