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Juicy Old Fashioned Mincemeat Pie Recipe

A close-up, cross-section view of a single serving mincemeat pie showing the rich, dark filling and chunky fruit pieces.
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Make a truly nostalgic holiday dessert with this Old Fashioned Mincemeat Pie recipe. This version focuses on a rich, fruit and spice filling that stays wonderfully juicy, encased in a buttery, flaky crust. It is a traditional Christmas dessert made simple for the modern home cook.

Ingredients

Scale
  • 1 recipe for Buttery Flaky Pie Crust (for double crust)
  • 2 cups prepared Mincemeat Filling (see notes for homemade option)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon water
  • 1/4 cup brandy or dark rum (optional, for extra flavor)
  • 1 large apple, finely diced (for juiciness)
  • 1/4 cup orange juice (for brightness)

Instructions

  1. Prepare your Buttery Flaky Pie Crust dough and chill it according to your recipe instructions. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine your prepared Mincemeat Filling, the finely diced apple, and the orange juice. If using, stir in the brandy or rum now. Mix gently until everything is evenly distributed. This addition helps keep the filling moist.
  3. Roll out half of the pie dough and carefully place it into a 9-inch pie plate. Trim the edges.
  4. Spoon the mincemeat filling evenly into the bottom crust. Do not overfill.
  5. Roll out the remaining dough for the top crust. You can cut vents or create a lattice top. Place the top crust over the filling. Crimp and seal the edges together.
  6. In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create an egg wash. Brush the top crust lightly with the egg wash for a golden finish.
  7. Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 15 minutes.
  8. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling slightly. If the edges brown too quickly, cover them loosely with foil.
  9. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This allows the juices to set.

Notes

  • For the juiciest filling, ensure your mincemeat mixture has enough moisture. If using store-bought mincemeat, adding a splash of citrus juice or a small, finely diced tart apple helps immensely.
  • If you prefer a traditional, meat-inclusive filling, substitute 1/2 cup of the fruit mixture with finely minced, cooked lean beef or suet.
  • Serve this traditional Christmas dessert warm with vanilla ice cream or a dollop of brandy butter.
  • This recipe uses a double crust, but you can make individual mince pies by cutting the dough into circles and using small tart tins.

Nutrition

Find it online: https://kingscook.com/juicy-old-fashioned-mincemeat-pie-recipe/