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Juicy, Easy Old-Fashioned Mincemeat Pie (Fruit Filling)

A close-up, sunlit slice of mincemeat pie showing flaky pastry and rich, dark fruit filling.
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Make a classic holiday dessert easily with this recipe for an old-fashioned mincemeat pie featuring a rich, juicy, all-fruit filling spiced perfectly for festive gatherings.

Ingredients

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  • 2 (9-inch) unbaked pie crusts (store-bought or homemade buttery pie crust for mincemeat)
  • 1 cup golden raisins
  • 1 cup dark raisins
  • 1 cup currants
  • 1 cup dried cranberries
  • 1 cup chopped dried apricots
  • 1 large Granny Smith apple, peeled and finely chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup orange zest
  • 1/4 cup lemon zest
  • 1/4 cup brandy or Madeira (optional, for boozy mince pie recipe)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 cup water or apple juice

Instructions

  1. Prepare the mincemeat filling first. In a large saucepan, combine all dried fruits, chopped apple, brown sugar, orange zest, lemon zest, brandy (if using), lemon juice, cinnamon, nutmeg, cloves, and allspice.
  2. Add the water or apple juice to the saucepan. Stir everything together well.
  3. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pan, and cook for 20 minutes, stirring occasionally. This step helps the fruit plump up and creates a juicy filling.
  4. Remove the pan from the heat and let the mincemeat cool completely. The flavors will deepen as it cools.
  5. Preheat your oven to 400 degrees F (200 degrees C). Place one pie crust into a 9-inch pie plate. Trim the edges.
  6. Spoon the cooled mincemeat filling evenly into the bottom crust. Ensure you get some of the liquid for a juicy result.
  7. Place the second pie crust over the filling. Crimp the edges to seal the pie. Cut several slits in the top crust to allow steam to escape.
  8. Bake for 15 minutes at 400 degrees F (200 degrees C). Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until the crust is golden brown.
  9. Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set slightly.
  10. Serve your traditional Christmas pie warm or at room temperature, perhaps with vanilla ice cream or whipped cream.

Notes

  • For the juiciest mincemeat filling, do not skip the simmering step; the liquid helps meld the spices and plump the fruit.
  • If you prefer a quicker method, you can skip the cooking step and simply mix all filling ingredients together, allowing them to macerate overnight in the refrigerator before using.
  • If you want a truly old-fashioned dessert recipes flavor but prefer no meat, add 1 tablespoon of beef fat (suet) to the simmering fruit mixture for richness.

Nutrition

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