Print

Juicy Old-Fashioned Mincemeat Pie (Traditional Fruit Filling)

Close-up of a juicy slice of mincemeat pie showing rich, dark filling and flaky golden-brown crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a truly nostalgic holiday dessert with this old-fashioned mincemeat pie recipe. The filling is rich with spiced dried fruit, apples, and a touch of brandy for deep flavor, resulting in a wonderfully juicy texture encased in a buttery, flaky crust. This is a classic Christmas dessert perfect for holiday gatherings.

Ingredients

Scale
  • 2 9-inch unbaked pie crusts (for double crust)
  • 1 pound mixed dried fruit (raisins, currants, sultanas), finely chopped
  • 1 large Granny Smith apple, peeled, cored, and finely chopped
  • 1/2 cup beef suet, finely chopped (or substitute with cold butter for vegetarian version)
  • 1/2 cup packed brown sugar
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup brandy or dark rum (optional)
  • 1 large egg, lightly beaten (for egg wash)

Instructions

  1. Combine the chopped dried fruit, chopped apple, suet (or butter), brown sugar, orange juice, lemon juice, orange zest, cinnamon, nutmeg, and cloves in a large saucepan.
  2. Heat the mixture over medium heat, stirring often until the sugar dissolves and the mixture begins to simmer. Reduce heat to low.
  3. Cook gently for 15 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly. This step creates the juicy filling.
  4. Remove the pan from the heat. If using, stir in the brandy or rum. Let the mincemeat cool completely. You can make this filling up to two weeks ahead and store it covered in the refrigerator.
  5. Preheat your oven to 400°F (200°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.
  7. Place the second pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Let the pie cool on a wire rack for at least 2 hours before slicing and serving. This allows the juices to set.

Notes

  • For a truly old-fashioned, savory-sweet experience, use beef suet as specified. For a modern, fruit-only filling, substitute the suet with an equal amount of cold, cubed butter.
  • If you plan to make this ahead, store the cooled filling in an airtight container in the refrigerator for up to two weeks.
  • Serve this rich fruit filling pie warm with vanilla ice cream or a dollop of brandy butter.

Nutrition

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