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Easy Old-Fashioned Mincemeat Pie (Juicy Fruit Filling)

Close-up of a slice of juicy mincemeat pie showing rich, dark fruit filling and a golden lattice crust.
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Make this traditional holiday pie without the fuss. This recipe focuses on a rich, spiced dried fruit filling that stays wonderfully juicy, perfect for your Christmas or Thanksgiving gatherings.

Ingredients

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  • 2 store-bought pie crusts (or your favorite buttery flaky crust recipe)
  • 2 cups mixed dried fruit (raisins, currants, chopped apricots)
  • 1 large Granny Smith apple, finely chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup brandy or dark rum (optional, for boozy dessert recipes)
  • 2 tablespoons lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 cup unsalted butter, cut into small pieces
  • 1/4 cup water or apple juice
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the filling: In a medium saucepan, combine the dried fruit, chopped apple, brown sugar, brandy (if using), lemon juice, orange zest, cinnamon, nutmeg, allspice, and cloves.
  2. Add the butter and water to the saucepan. Heat over medium heat, stirring frequently until the butter melts and the mixture begins to simmer.
  3. Reduce the heat to low. Cook gently for 15 to 20 minutes, stirring often, until the fruit is plump and the mixture is thick and juicy. Remove from heat and let the mincemeat cool completely. This cooling time helps develop the flavor for your classic holiday sweets.
  4. Preheat your oven to 400°F (200°C). Place one pie crust into a 9-inch pie plate. Trim the edges.
  5. Spoon the cooled mincemeat filling evenly into the bottom crust.
  6. Place the second pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.
  7. Brush the top crust lightly with the beaten egg wash.
  8. Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue to bake for another 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling slightly.
  9. Let the mincemeat pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly. Serve warm or at room temperature.

Notes

  • For a truly old fashioned dessert flavor, you can simmer the fruit mixture for up to an hour until it is very thick.
  • If you prefer a meat-containing version, add 1/4 cup of finely minced cooked beef or suet along with the fruit mixture in Step 2.
  • Serve this festive pastry ideas pie with vanilla ice cream or a dollop of brandy butter for the best experience.

Nutrition

Find it online: https://www.purecookingjoy.com/mincemeat-pie-easy-old-fashioned-juicy-recipe/

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