Few desserts carry as much holiday nostalgia as Mincemeat Pie. With its golden, flaky crust and rich filling of dried fruits, warm spices, and a splash of brandy, it’s a recipe that has been passed down through generations. Despite the name, most modern mincemeat pies contain no meat — just a luscious mixture of raisins, currants, apples, citrus, and spice that bakes into a comforting, festive treat.
This old-fashioned pie is a favorite at Christmas gatherings, but it’s equally cozy for Thanksgiving or any winter celebration. It’s a dessert that feels like stepping back in time, when kitchens were filled with the scent of nutmeg and cinnamon and pies cooled on farmhouse windowsills. Make this recipe with homemade or store-bought mincemeat, and don’t forget to serve it warm with whipped cream or a dollop of brandy butter for true holiday magic.
About the Crust
The heart of every great pie is its crust. While you can use a store-bought pie shell in a pinch, nothing compares to the flavor and flakiness of homemade.
For this recipe, I love using my own Buttery Flaky Pie Crust — it’s tender, golden, and bakes up perfectly to hold that rich mincemeat filling. The recipe is simple, uses everyday ingredients, and can be made ahead of time and stored in the fridge or freezer.
Pro Tip: If you make the crust from scratch, you’ll save a few dollars too, since homemade costs about half as much as store-bought — and the taste is so much better.
Why You’ll Love This Recipe
It’s rich, spiced, and deeply nostalgic — the kind of pie that carries holiday memories in every bite.
What is Mincemeat?
Traditionally a mixture of dried fruits, suet, spices, and sometimes beef. Today, most recipes use fruit only for sweetness and depth.
Best Occasions for Mincemeat Pie
Christmas, Thanksgiving, or any winter celebration. It’s festive, cozy, and makes the perfect holiday centerpiece.
Variations
- Mini Mincemeat Pies: Bake filling in muffin tins for hand pies.
- Nutty Mincemeat Pie: Add chopped walnuts or pecans to filling.
- Spiked Pie: Increase brandy or rum for a richer, boozy holiday flavor.
Substitutions
- Pie Crust: Store-bought works if you’re short on time, but homemade is best.
- Mincemeat Filling: Use jarred mincemeat, or make your own with dried fruits, apples, citrus peel, spices, and brandy.
- Egg Wash: Milk or cream can be brushed on top instead.
FAQs
Q: Does mincemeat pie actually contain meat?
A: Traditional versions did, but modern recipes are fruit-and-spice based.
Q: Can I make mincemeat pie ahead?
A: Yes! Bake 1–2 days before serving; rewarm gently in the oven.
Q: Can I freeze mincemeat pie?
A: Yes, cool completely, wrap tightly, and freeze up to 2 months.
Q: What do I serve it with?
A: Whipped cream, brandy butter, or vanilla ice cream are classic pairings.
Classic Mincemeat Pie
Ingredients
Method
- Set oven to 375°F (190°C).
- Roll out bottom crust and fit into a 9-inch pie plate.
- Spoon mincemeat filling into crust. Stir in chopped apple, sugar, and brandy if using.
- Place top crust over filling, seal edges, and cut small slits for steam. Brush with beaten egg.
- Bake 45–50 minutes, until crust is golden brown and filling is bubbling.
- Let cool slightly before slicing. Serve warm with whipped cream, ice cream, or brandy butter.
Notes
Recipe Notes
- You can use homemade or store-bought mincemeat filling.
- Add a chopped apple for freshness and texture.
- Store covered at room temp for 2 days, or refrigerate up to 5 days.
