We enjoy a good throwback, so in 2015 we re-created BA’s Thanksgiving menu circa 1974—Jell-O mold and all—and found a sleeper hit: this mincemeat pie recipe. Its crust is golden brown and flaky and the filling is deeply fruity and laced with warm spices.
And before you ask, no, you do not need to make it with meat. Mincemeat pie, more commonly called mince pie in the UK, boasts one of the more confusing recipe names out there. In the Middle Ages, chopped meat, liver, or fish, along with chopped hard-boiled eggs and ginger were tucked into small pastries called chewette, according to the “Oxford Companion to Food.” Dried fruits were commonly added and by the 16th century, the name changed to minced or shred pies, which were made for Christmas as they still are today. Fast-forward to the 19th century and meat had mostly disappeared from mincemeat.
Some traditional recipes still call for beef suet (fat from around a cow’s kidneys); but here we use schmaltz or butter—everything else is vegetarian. The mincemeat filling ingredient list is lengthy, but the steps are simple and if you don’t like one of the many dried fruits, you can easily replace it with more of the ones you do like. The filling produces enough for two pies. If you plan to make both at once, you’ll need four batches of this Actually Perfect Pie Crust so you can finish the pies with a lattice-top crust. Serve them warm with whipped cream or a scoop of vanilla ice cream and enjoy a slice at room temperature the next morning for breakfast.
Ingredients
Mincemeat Filling
2
large Granny Smith apples, peeled, cored, chopped
1
cup apple cider
1
cup candied red cherries
⅔
cup dark brown sugar
½
cup dried apricots, chopped
½
cup dried cherries
½
cup dried cranberries
½
cup dried currants
½
cup dried figs, chopped
1
tablespoon finely grated orange zest
½
cup fresh orange juice
½
cup golden raisins
½
cup raisins
¼
cup schmaltz or unsalted butter
½
teaspoon ground allspice
½
teaspoon ground cinnamon
½
teaspoon ground ginger
¼
teaspoon freshly ground nutmeg
¼
teaspoon ground cloves
¼
teaspoon kosher salt
1
cup dark rum, divided
Pie and Assembly
2–4
tart apples, diced (about 2–4 cups)
1–2
tablespoon bourbon or brandy
2–4
batches Actually Perfect Pie Crust
Whipped cream (for serving; optional)
Preparation
Mincemeat Filling
Step 1
Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, schmaltz, allspice, cinnamon, ginger, nutmeg, cloves, salt, and ¾ cup rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 25–30 minutes. Remove from heat and stir in remaining ¼ cup rum. Transfer to a medium bowl, cover, and chill 24–48 hours to let flavors develop.
Do Ahead: Filling can be made 3 months ahead; freeze in an airtight container.
Photo by Alex Lau, Styling by Rebecca Bartoshesky, Samantha Seneviratne
Pie and Assembly
Step 2
If making a single pie: Place a rack in middle of oven and preheat to 400°. Mix half (2 cups) Mincemeat Pie Filling, 2 tart apples, diced, and 1 Tbsp. bourbon or brandy in a large bowl. Line a 9" pie pan with one disc of pie crust. Fill with mincemeat mixture. Top with second crust cut to fit and slit the top; or slice into strips and arrange into a lattice top.
If making two pies: Mix Mincemeat Pie Filling with 4 tart apples, diced, and 2 Tbsp. bourbon or brandy in a large bowl. Line a 9" pie pan with one dish of pie crust. Chill and repeat with second pie pan and second crust. Divide mincemeat mixture between the two pie shells. Top each with another pie crust cut to fit and slit the tops; or slice into strips and arrange into a lattice top.
Step 3
Bake until crust is golden brown, 30–35 minutes. Serve pie warm with whipped cream, if desired.
Editor's note: This mincemeat pie recipe was first printed in our November 2015 issue as ‘Country Mince Pie.’ Head this way for more of our best Thanksgiving pie recipes →
