Mincemeat Pie (2024)

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Prep 25 min
Total 14 hr 10 min
Ingredients 8
Servings 8

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So, What Is Mincemeat Pie, Anyways?

While its name may sound like something that’s hearty and savory, Mincemeat pie is actually a delightfully sweet holiday treat. It’s typically filled with a mixture of chopped dried fruits such as apples, raisins and currants, along with nuts, spices like nutmeg, cinnamon and cloves, and sometimes spirits such as brandy or rum. All of this rich filling is encased in a flaky pastry crust, offering a delightful bit of lightness that contrasts deliciously with the sweet, dense filling. It can be served warm or cold and is often topped with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect bite.

How to Make Mincemeat Pie

While making a traditional mincemeat pie can be a time consuming process, we’ve made it oh-so-simple. With only a few ingredients and less than 30 minutes of prep time, you’ll have a delicious dessert sure to dazzle at any holiday dinner.

Mix the filling: Stir together the mincemeat, fruit, nuts, brand, and lemon peel. Cover and let them sit in the refrigerator for at least 8 hours to let the flavors blend and deepen. Prep your crust: Take your filling out of the fridge while you start to prepare your pie crust. You’ll need both a top crust and bottom crust to encase all that sweet, fruity goodness.
Time to bake: Bake your pie until the top is golden brown. Trust us when we say, letting it cool will be the most difficult part!

Read on below for the full detailed directions on how to create your own super simple, super scrumptious Mincemeat Pie.

Decorating Your Mincemeat Pie

One of the best things about making pies is being able to add your own decorative flair. There are several different ways to craft your crust. Mincemeat Pie is a two-crust pie, meaning that there is a bottom crust and a top crust that covers the filling. Check out our pie crust guide for different creative ways to finish your dessert.

Lattice crust: Cutting strips out of your top crust and creating a beautiful woven pattern takes any pie over the top. Fluted edge: Create a delicate, wavy detail at the edges of your one or two-crust pies. This design is created by pinching dough around your thumb and forefinger.
Scalloped edge: Created with the same technique as a fluted edge, but with slightly sharper waves. Scalloped edges give your finished pie a more refined, less casual, look.
Pinched edge: Similar to a fluted edge, this detail is created with your thumb and forefinger to enhance the edges of one or two-crust confections.
Forked edge: Also known as a herringbone edge, this pie crust decoration uses (you guessed it) a fork to create the unique design

Whatever type of decoration you decide, don’t forget the egg wash! Using an egg wash will help you get the perfect golden brown, flaky top on any two-crust pie. Check out our other Thanksgiving desserts to find more special treats you can bring to your holiday table.

Storing & Reheating Mincemeat Pie

Storing and reheating your mincemeat pie properly helps to keep its mouthwatering taste and texture. After baking, allow the pie to cool completely at room temperature. For short-term storage, wrap it tightly in aluminum foil, or place leftover pie in an airtight container. Mincemeat pie can be kept at room temperature for up to two days or refrigerated for up to a week.

For longer storage, mincemeat pie freezes exceptionally well. Wrap your leftover pie securely in foil, then place in a freezer bag or airtight container and freeze for up to three months. To enjoy later, thaw the pie in the refrigerator overnight.

When you’re ready for that second helping, reheat the pie to bring back its fresh-baked warmth and texture. Bake the thawed pies at 350°F on a baking sheet and cover loosely with foil to prevent over-browning. Heat for about 15 to 20 minutes or until warmed through. This method will help maintain the crispness and warms the rich filling, making your mincemeat pie just as inviting as when it was first baked.

For a quicker result, you can microwave your leftover Mincemeat Pie. Just place a slice on a microwave safe plate and heat in 30 second intervals, checking after each, until warmed through. Or heat your slice in the airfryer at 350°F for 4-5 minutes or until warm.

More Easy Pie Recipes You’ll Love

Pie oh my! Can’t get enough of this crowd-pleasing dessert? Can’t say we blame you. Check out our collection of pie recipes recipes where you’ll find the perfect one for absolutely any occasion.

From peanut butter to pumpkin, caramel apple to coconut cream, this collection features recipes that are quick and easy and so, so yummy. They’re great for novice bakers and seasoned pros alike. With so many pies to choose from, there’s something for every dessert lover at your table. Whether you’re looking for an extra-special holiday dessert or just a little treat to make your weeknight dinners sweeter, this collection has you covered.

Ingredients

1 jar (20.5 oz) ready-to-use mincemeat (2 cups)
1 1/2 cups chopped pecans
1 Gala apple, peeled, chopped (1 1/2 cups)
1/2 cup chopped dried Calimyrna figs
1/3 cup packed brown sugar
1/3 cup brandy
2 teaspoons grated lemon peel
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Make With

Pillsbury Pie Crust

Steps

1

In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
2

Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
3

Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

Tips from the Pillsbury Kitchens

tip 1
Not sure where to buy mincemeat? Not to worry. You can find ready-to-use mincemeat in cans at your local specialty grocery store.
tip 2
Want to add some extra festive flair to your mincemeat pie? Use a small cookie cutter or knife to cut fun, seasonal shapes in the top pie crust.
tip 3
If you want to change up the flavors in your mincemeat pie, try swapping the lemon zest for orange zest for a subtle twist on the citrus notes in your filling.

Frequently Asked Questions

Is Mincemeat Pie Eaten Warm or Cold?

Mincemeat pie can be enjoyed both hot and cold, depending on your preference. When served warm from the oven, the buttery tender crust and indulgent, aromatic filling makes a cozy and comforting treat. On the other hand, enjoying your mincemeat pie cold lets the flavors meld and intensify in a whole new way (and you don’t have to wait for it to reheat!) No matter how you prefer to eat it, mincemeat pie will likely become a dessert you and your family can’t wait to share.

How Long Should I Bake Mincemeat Pie?

Bake your mincemeat pie in a 425 degree oven on the lowest rack setting for 40-45 minutes, or until your pastry top is beautifully golden brown.

An undercooked mincemeat pie may result in a soggy crust. Overcooking can alter the taste. Following recipe directions should ensure you have a perfectly cooked, golden brown mincemeat pie every single time.

Does Mincemeat Pie Really Have Meat in It?

Historically, mincemeat pie did contain meat, such as mutton, beef, or even game meats, alongside fruits and spices. However, modern versions focus on a delectable, sweet blend of dried fruits, spices, and sometimes rum or brandy.

There are some traditional recipes or artisanal versions of mincemeat pie that may still include meat, meat fats, or even suet for added richness and depth of flavor. (If you don’t eat meat, it’s always a safe bet to ask before digging in.) Ultimately, whether sweet or traditionally savory, Mincemeat Pie is a uniquely delightful dish.

What Is the History of Mincemeat Pie? When is it Traditionally Served?

With flavors that have evolved over centuries, mincemeat pie is a classic holiday dessert with roots in medieval England. Originally, mincemeat pie was a quite sizeable, savory dish containing meats like mutton, rabbit and beef, mixed with suet and a medley of fruits and spices. This combination was not just for flavor; the pie was a practical way to preserve meat without salting, curing, smoking, or drying it, or having to find a way to keep it cold outside of the winter months.

The modern version of mincemeat pie leans far more towards the sweet side, though sometimes it retains a touch of its savory past with suet or meat fats. Now the dish is typically filled with a mixture of chopped dried fruits such as apples, raisins and currants, along with nuts, spices like nutmeg, cinnamon and cloves, and sometimes spirits such as brandy or rum. With its rich filling and flaky crust, this Mincemeat Pie recipe comes with a long, delicious history.