Mincemeat Pie

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This holiday classic is sure to bring back old memories. It is a great pie that makes it official that the holidays were a success.


  • 2 box refrigerated pie crust
  • 2 granny smith apples, peeled, cored and quartered
  • 8 ounces golden or dark rasins
  • 3/4 cup dark brown sugar
  • 4 ounces dried figs, coarsely chopped
  • 2 ounces dried cherries
  • 2 ounces beef suet, coarsely chopped
  • 1/2 cup brandy
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground clove


  1. Preheat oven to 400 degrees.
  2. Place all ingredients into the bowl of a food processor and pulse 8-10 times.
  3. Place in an airtight container and store in the refrigerator for atleast 3 days before using.
  4. Roll out dough on a piece of parchament paper.
  5. Spoon about 1/2 cup of the mincemeat into the center of the dough.
  6. Fold up edges of the dough in order to form a crust all the way around.
  7. Brush the edges of the crust with egg wash and sprinkle lightly with sugar.
  8. Transfer the dough on the parchament paper to a sheet pan.
  9. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown.
  10. remove from the oven and allow to cool for 30-45 minutes before serving.