Old-Time Mincemeat Pie: A Nutty Comforting Tradition
As the cool winds of the Holiday season gently rustle the last of the autumn leaves, there’s a particular warmth that envelops the home. The sweet scent of apples mingling with warm spices fills the kitchen, bringing back cherished memories of gatherings with family. This is the essence of Old-Time Mincemeat Pie—a cozy, traditional recipe that encapsulates the spirit of togetherness. As you slice into the flaky crust, the tender filling reveals itself, carrying bits of nostalgia with every bite. Trust me—this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Warm and Cozy: Perfect for creating that comforting atmosphere during the chilly Holiday season.
- Traditional Flavor: Enjoy the rich, nostalgic flavors that remind you of family gatherings.
- Easy-to-Follow: Step-by-step instructions make this an accessible recipe for bakers of all levels.
- Nutritious Ingredients: Packed with apples, dried fruits, and lean meats, this pie is a wholesome treat.
- Impress Friends and Family: This beautiful pie always draws compliments, making it great for festive occasions.
Ingredients You’ll Need for Old-Time Mincemeat Pie
To whip up this delightful treat, gather the following simple ingredients:
- 1 cup cooked and finely chopped beef or venison
- 2 cups peeled and diced apples
- 1 cup raisins
- 1 cup currants
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup suet or unsalted butter
- 1/2 cup apple cider or a non-alcohol substitute
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 double pie crust (top and bottom)
Let’s Make It Together
- In a large saucepan over medium heat, combine the chopped meat, diced apples, raisins, currants, brown sugar, suet or butter, and all the spices.
- Pour in the apple cider (or non-alcohol substitute) and stir in the lemon zest and juice.
- Simmer the mixture for 30–45 minutes, stirring occasionally, until it thickens and becomes syrupy.
- Remove from heat and allow the filling to cool completely.
- Preheat your oven to 400°F (200°C). Roll out the bottom pie crust and line a 9-inch pie pan, trimming the edges as needed.
- Spoon the cooled filling into the crust, pressing down gently to remove any air pockets.
- Add the top crust, trim excess dough, and crimp the edges together. Don’t forget to cut small slits in the top for steam to escape!
- Bake on the middle oven rack for 35–45 minutes, until the pie is golden brown and bubbling with delightful aromas.
- Cool on a wire rack for at least 1–2 hours before slicing and serving.
Delicious Variations to Try
Old-Time Mincemeat Pie is a classic, but sometimes it’s lovely to add your own twist! Here are a few creative ideas:
- Nutty Addition: Mix in chopped walnuts or pecans for added crunch and richness.
- Fruit Fusion: Swap in dried cranberries or apricots for a zesty burst of flavor.
- Zesty Glaze: Brush the top crust with a mixture of egg wash and a tablespoon of honey before baking for a lovely golden sheen and slight sweetness.
- Spiced Up: Add a dash of cayenne pepper or chili powder to introduce a surprising warmth that balances the sweetness.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the filling a day in advance, allowing the flavors to meld beautifully. Just store it in the fridge!
- Freezing Fun: This pie freezes wonderfully. Simply bake it, let it cool, and store it in an airtight container. Reheat when you’re ready to serve!
- Slicing Secrets: For clean slices, use a warmed knife and let the pie cool completely before cutting.
- Serving Style: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (1/8 of a pie)
- Calories: 350
- Carbohydrates: 50g
- Sugar: 25g
- Fat: 12g
- Protein: 8g
- Sodium: 120mg
Frequently Asked Questions
-
Can I make this ahead?
Yes! The filling can be made in advance and stored in the fridge for up to a day. -
Can I use different ingredients?
Absolutely! Feel free to mix in different dried fruits or use a different type of meat. -
How do I store leftovers?
Store leftover pie in an airtight container in the fridge for up to 3 days. -
How long does it last?
When properly stored, this pie can remain tasty for up to a week in the refrigerator.
A Cozy Closing Note
Old-Time Mincemeat Pie is a beloved recipe that has journeyed through generations, bringing warmth and comfort during the Holiday season. Each bite is a taste of nostalgia, inviting you to snuggle up with loved ones and share stories over a slice. I hope you relish this delightful recipe as much as I do! Save this Old-Time Mincemeat Pie to your Holiday board so it’s ready when you need a cozy treat!
Old-Time Mincemeat Pie
Ingredients
Filling Ingredients
- 1 cup cooked and finely chopped beef or venison You can use either beef or venison based on your preference.
- 2 cups peeled and diced apples Use a tart variety for best flavor.
- 1 cup raisins
- 1 cup currants
- 1 cup brown sugar Packed brown sugar recommended.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup suet or unsalted butter Unsalted butter can be used as a substitute.
- 1/2 cup apple cider or a non-alcohol substitute
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 double pie crust top and bottom
Instructions
Preparation of Filling
- In a large saucepan over medium heat, combine the chopped meat, diced apples, raisins, currants, brown sugar, suet or butter, and all the spices.
- Pour in the apple cider (or non-alcohol substitute) and stir in the lemon zest and juice.
- Simmer the mixture for 30–45 minutes, stirring occasionally, until it thickens and becomes syrupy.
- Remove from heat and allow the filling to cool completely.
Baking the Pie
- Preheat your oven to 400°F (200°C). Roll out the bottom pie crust and line a 9-inch pie pan, trimming the edges as needed.
- Spoon the cooled filling into the crust, pressing down gently to remove any air pockets.
- Add the top crust, trim excess dough, and crimp the edges together. Don’t forget to cut small slits in the top for steam to escape!
- Bake on the middle oven rack for 35–45 minutes, until the pie is golden brown and bubbling with delightful aromas.
- Cool on a wire rack for at least 1–2 hours before slicing and serving.
