This traditional British savory pie has a slightly sweet taste from an array of spices that makes it a holiday classic. If you’re looking for something to rock your world around the holidays and really impress your guests, you’ve got to try this mincemeat pie recipe!
Best Mincemeat Pie Recipe
Now wait, see with all my tours, I had the chance to travel the world. And while mincemeat pie doesn’t sound appetizing and those store-bought ones are admittedly awful, making it from scratch will turn you into a hardcore fan.
Easy Mincemeat Pie Recipe
Yes, that’s a lot of ingredients right there and we didn’t even list the pie crust (you can use our recipe for that). But the filling is easy to cook and then you put it in the mini tart tins inside the pie crust and voila! It’s the perfect holiday treat to make your gatherings extra special.
Homemade Mincemeat Pie Ingredients
- Ribeye – You can use any beefsteak but this one is the absolute best. Finely chop this up.
- Raisins, prunes, and golden raisins – You’ll need all of these to give the mincemeat that sweet hint.
- Vegetable shortening – Make sure you divide the portion.
- Apples – Use Granny Smith and dice them.
- Light brown sugar – Make sure it is packed when you measure it.
- Candied lemon and orange peels – Both of these candied peels give your mincemeat an incredible flavor.
- Lemon – You want the juice and the zest.
- Spices – You’ll need coriander, nutmeg, cloves, cinnamon, allspice, and ginger.
- Almonds – These need to be blanched and finely chopped.
- Apple cider vinegar – Pulls it all together.
- Spirits – You’ll need both brandy and dark rum to give this that extra special taste (and why not have a sip or two for yourself as you cook!).
- Heavy cream – To brush onto the crusts.
- Powdered sugar – Sprinkle this on top after baking.
How do you Make Mincemeat Pie from Scratch?
To make this recipe for mince meat pie, you’ll start by putting everything in a medium-sized pot except for those spirits and the heavy cream and get it simmering. Keep it uncovered and let it simmer for about 2 hours, stirring occasionally. Towards the end of the cook time, add the brandy and dark rum. You can also get the mini tart tins ready and preheat the oven to 400F. Spoon the filling into those mini tarts, then roll out the rest of your pie crust to make star cutouts and lattice patterns. Brush the tops of the crust with heavy cream. Bake these for about 10 minutes until they’re golden brown. Take the pies from the tart tins and set them on a wire rack. Sprinkle with powdered sugar and serve while they’re still warm.
Expert Tips and Tricks for the Perfect Mince Meat Pie Recipe
- Use a muffin tin if you don’t have mini tart tins. You can also make one big mince meat pie, but they’re honestly way better in these bite-sized servings.
- Make them ahead. With the holidays being hectic enough, mincemeat pies are easy to assemble, then freeze. You can pop them from frozen to bake just before guests arrive for a stress-free holiday.
- Don’t compromise on the apples. Granny Smith has the perfect tartness to balance with that mincemeat.
What is mincemeat?
Mincemeat is a mixture of chopped beef, dried fruits, sugar, nuts, spices, and spirits.
What is minced meat pie?
Some call it ‘minced meat pie’ but it is called ‘mincemeat pie’ or ‘mince pie.’
What is the difference between mince pie and mincemeat pie?
The only difference is in the name. Mince pie and mincemeat pie are the same.
What was the original filling for mince pie?
Mince pies from the Middle Ages were filled with minced meat, chopped fruits, and a preserving liquid. During the late Victorian period, meat was dropped though it had suet.
Does mincemeat pie actually have meat in it?
Mincemeat pie can contain meat in it, as this recipe provides. However, there are versions of it created with just the fruits, spices, and spirits.
Why did they stop putting meat in mince pies?
Late in the Victorian period, they stopped putting meat in mince pies though kept the suet.
What pastry are mince pies made from?
A short crust pastry is the typical choice for mince pies, though you can use any rolled pie crust for the job.
How do you thicken mincemeat pie filling?
In this recipe, you have to be patient and simply let the filling simmer. In doing so, it will thicken up beautifully.
How to Cook Mincemeat Pie?
You cook the mincemeat filling on your stovetop and then bake the pies in your oven.
How Long do you bake Mincemeat Pie?
At 400F for these mini mincemeat pies, they will be ready in 10 minutes.
How long do homemade mince pies last?
Homemade mince pies last about 4 days in the refrigerator and can last up to 2 months in the freezer.
What goes well with Mincemeat Pie?
Mulled wine or tea is great to serve with mincemeat pie. Some people even add vanilla ice cream with theirs.
How to store Mincemeat Pie?
Mincemeat pie needs to be kept in the fridge. Make sure you let them cool completely before you store them.
How long does Mincemeat Pie last?
Kept in an airtight container, you can store the mincemeat pies in your fridge for as long as 4 days.
Can you freeze Mincemeat Pie?
Mincemeat pies freeze supremely well, even after baking. Make sure they’re kept airtight and they’ll retain those awesome flavors for up to 3 months.
How to reheat Mincemeat Pie?
You can just warm these up from frozen at 250F for about 30 minutes. Check them to make sure they aren’t turning too brown on top and cover them with foil to prevent burning.
Watch How To Make Mincemeat Pie (Video)
Kulick's Mincemeat Pie Recipe
- 12 oz vegetable shortening (divided)
- 1 lb beefsteak (ribeye works best) (finely chopped)
- 1 1/4 cup raisins
- 1 cup prunes
- 1/2 cup golden raisins
- 2 cups Granny smith apples (diced)
- 2 cups light brown sugar (packed)
- 2 1/2 tbsp candied lemon peel
- 2 1/2 tbsp candied orange peel
- 1 lemon (zest and juice)
- 1/4 tsp coriander
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp ginger
- 2 tbsp blanched almonds (finely chopped)
- 2 tbsp apple cider vinegar
- 2 1/2 tbsp brandy
- 2 1/2 tbsp dark rum
- Combine all ingredients except for the alcohol in a medium-sized pot and bring to a simmer. Simmer uncovered for about 2 hours, occasionally stirring and preheat the oven to 400F.
- Towards the end of the cooking process, add in the brandy and dark rum. Spoon mincemeat fillings into mini tart tins.
- Roll out remaining pie crust and cut out stars and lattice patterns for the tops of the tarts, pressing the edges together to seal. Brush the top crusts with heavy cream. Bake for about 10 minutes or until golden brown. Remove the pies from their tart tins onto a wire rack and sprinkle with powdered sugar. Serve warm.