Mincemeat Pie Recipe: Mincemeat pie is a rich and festive dessert that’s been at the heart of traditional Christmas celebrations for centuries. While many think it includes meat (and it did, historically!), today’s recipes are often made entirely with dried fruits, spices, citrus zest, and sometimes a splash of brandy. The warm aroma that fills your kitchen when these pies are baking is a nostalgic comfort during the colder months.
In this guide, you’ll get a complete, step-by-step walk-through of how to make the best homemade mincemeat pie — from scratch. Whether you’re baking for the holidays or just craving a taste of old-fashioned goodness, this recipe delivers flavor, texture, and joy in every bite.
Let’s get started!
Ingredients You’ll Need
The best part about this mincemeat pie recipe? It’s super flexible. You can make it traditional or tweak it to suit your dietary preferences.
For the Mincemeat Filling
Here’s everything you’ll need for the filling. This makes enough for about 12 small pies or one large 9-inch pie.
- 1 cup raisins (you can mix golden and dark)
- 1 cup currants
- 1 cup chopped dried apricots or figs
- 1 medium apple, peeled and finely diced
- ½ cup chopped candied citrus peel
- ¾ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 1 tsp ground allspice
- Zest of 1 lemon and 1 orange
- Juice of ½ lemon and ½ orange
- ¼ cup brandy or rum (optional but recommended)
- ½ cup beef suet or unsalted butter (for vegan, use vegan shortening or coconut oil)
You can also toss in some chopped nuts like almonds or walnuts for extra texture.
For the Pie Crust
This buttery crust is flaky, golden, and the perfect envelope for your filling.
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ½ tsp salt
- 1 tbsp sugar (optional, for a sweeter crust)
- 6–8 tbsp cold water
For a dairy-free crust, you can use vegan butter or shortening.
Optional Toppings & Additions
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
- Whipped cream or custard, for serving
Tools You’ll Need in the Kitchen
Before you start, gather your tools so the process is smooth and fun:
- Large mixing bowl
- Saucepan
- Measuring cups and spoons
- Food processor (for crust, optional)
- Rolling pin
- Pastry brush
- Muffin tin or pie dish
- Cooling rack
How to Make Mincemeat Pie: Step-by-Step Instructions
Step 1: Prepare the Mincemeat Filling
In a bowl, combine chopped dried fruits, sugar, spices, citrus zest, apple, and a splash of juice or brandy. Mix well until everything is evenly coated and fragrant.
Step 2: Let the Mincemeat Mature (Optional but Recommended)
Cover the mixture and refrigerate for at least 24 hours. This resting time allows the flavors to deepen and blend beautifully. Stir once or twice if possible.
Step 3: Make the Perfect Pie Crust
In a bowl, mix flour, sugar, and a pinch of salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water gradually until the dough just comes together. Chill for 30 minutes.
Step 4: Roll Out and Shape the Dough
Roll out the chilled dough on a lightly floured surface. Cut circles slightly larger than your muffin or tart pan cavities. Press gently into the pan.
Step 5: Fill the Pies
Spoon the mincemeat filling into each pastry shell. Don’t overfill—leave a little space for the topping.
Step 6: Add the Top Crust or Stars
Roll out remaining dough and cut lids or decorative stars. Place gently on top of the filling, sealing edges lightly if using full lids.
Step 7: Apply Egg Wash for Glossy Finish
Brush the tops lightly with beaten egg. This gives the pies a golden, glossy finish when baked.
Step 8: Bake to Golden Perfection
Bake in a preheated oven at 190°C (375°F) for 20–25 minutes, or until the pastry is golden and crisp.
Step 9: Let Them Cool
Remove from the oven and allow the pies to cool slightly in the pan before transferring to a rack.
Step 10: Serve and Enjoy!
Dust with powdered sugar if desired and serve warm or at room temperature. Perfect with tea or coffee.
Tips for the Best Mincemeat Pie
Want your mincemeat pies to be next-level? Here are some tried-and-true tips:
- Use a mix of fruits: Combining raisins, currants, cherries, and figs gives layers of flavor.
- Go nuts (or not): Add walnuts, pecans, or almonds for texture. If you’re nut-free, skip them.
- Booze it up: Alcohol adds depth and helps preserve the filling, but use juice if avoiding.
- Crust matters: Keep your butter cold and don’t overwork the dough for the flakiest crust.
- Make ahead: Both the filling and the crust can be made days in advance and stored.
- Double the batch: These pies freeze well, so why not make extra for later?
Storage and Reheating Instructions
Storage:
- Keep pies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 7 days. Bring to room temp before serving.
Freezing:
- Freeze unbaked or baked pies wrapped in foil and stored in freezer bags.
- To reheat, bake frozen pies at 350°F (175°C) for 15–20 minutes until warmed through.
Reheating:
- Microwave small pies for 20–30 seconds.
- Reheat in oven for best texture — 300°F (150°C) for 10–15 minutes.
Nutritional Information (Per Mini Pie)
| Nutrient | Amount |
|---|---|
| Calories | ~240 kcal |
| Fat | 12g |
| Carbohydrates | 30g |
| Sugar | 18g |
| Protein | 2g |
| Fiber | 2g |
Note: Nutrition will vary based on your choice of fat, crust, and whether you use alcohol or nuts.
Troubleshooting Common Problems
Soggy Bottom Crust
- Chill your dough before baking.
- Use a hot oven and bake on a lower rack.
- Avoid overfilling and make sure filling is not too runny.
Too Runny Filling
- Simmer your filling longer to evaporate extra moisture.
- Add a spoon of flour or cornstarch if it’s too juicy.
Burnt Edges
- Cover edges with foil halfway through baking.
- Reduce oven temp slightly and bake longer for even cooking.
Serving Suggestions
- Holiday Brunch Table: Serve mini pies alongside scones, jam, and coffee.
- Christmas Dessert Spread: Pair with yule log, trifle, and fruitcake.
- British Tea Time: Mincemeat pies and English Breakfast tea are a match made in heaven.
- Gift Boxes: Wrap cooled pies in parchment and twine for edible holiday gifts.
FAQs about Mincemeat Pie Recipe
1. Can I make mincemeat pies ahead of time?
Absolutely! Make the filling weeks in advance and freeze or refrigerate the pies until ready to bake.
2. What can I substitute for suet?
Use grated butter, vegan butter, or coconut oil if you don’t have suet or prefer a plant-based option.
3. Do I need to age the mincemeat filling?
It’s not required, but aging deepens the flavor. Even a few days in the fridge makes a difference.
4. Can I make this pie gluten-free?
Yes! Substitute a gluten-free flour blend for the crust. Make sure your filling ingredients are gluten-free too.
5. How do I prevent a soggy bottom crust?
Chill your dough, preheat your oven well, and bake on a lower rack to get that crisp, golden base.
Conclusion
Mincemeat pies may be old-fashioned, but they never go out of style. Whether you’re bringing back a cherished family tradition or trying them for the first time, this step-by-step guide gives you all the tools you need to bake them with confidence. From the spiced, fruity filling to the golden, buttery crust — each bite is a celebration of warmth, flavor, and holiday magic.
Once you’ve mastered this recipe, you’ll be asked to make them year after year. And trust us, you won’t mind one bit.
