The smell of warm, spiced mincemeat filling, bubbling under a golden, flaky crust, is pure holiday magic. This Perfect Homemade Mincemeat Pie brings together the flavors of dried fruits, warming spices, and a hint of citrus in a dessert that feels both traditional and timeless. I first fell in love with this recipe during a snowy Christmas Eve spent with family, and ever since, it’s become a holiday tradition in my home. Whether you’re hosting a festive dinner or cozying up with a mug of tea by the fire, this pie is bound to bring comfort and joy to your table.
If you’ve hesitated to make mincemeat pie from scratch, let me assure you—it’s easier than you think, and the results are so worth it. Store-bought versions just can’t compare to the rich, fruity filling and buttery homemade crust. Plus, you can customize the filling to suit your taste, whether you love the tang of orange zest or the depth of brandy-soaked raisins. Ready to make your holidays extra special?
Why You’ll Love This Recipe
- Rich Holiday Flavor: This pie captures the essence of the season with its mix of dried fruits, spices, and citrus.
- Perfectly Balanced Sweetness: The filling is sweet but not cloying, with a subtle tang from lemon juice and zest.
- Customizable Filling: You can tweak the spices or swap out ingredients for a personal touch (more on that later).
- Comfort Food at Its Best: It’s the kind of dessert that feels like a warm hug on a cold day.
- Ideal for Gatherings: Whether it’s a holiday dinner or a potluck, this pie always gets rave reviews.
- Impressive Yet Simple: While it looks fancy, the steps are straightforward enough for beginners.
The buttery, flaky crust combined with the spiced, fruity filling is what sets this recipe apart. It’s not just another holiday dessert—it’s a centerpiece, a conversation starter, and a memory-maker. Trust me, once you’ve had a bite, you’ll understand why this pie has been beloved for generations.
What Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create a filling bursting with flavor and a crust that melts in your mouth. Here’s what you’ll need:
For the Mincemeat Filling:
- 1 cup raisins (a mix of golden and regular works well)
- 1 cup currants
- 1 cup dried cranberries
- 1/2 cup chopped dried apricots or figs
- 1/2 cup brown sugar (packed)
- 1/4 cup brandy or rum (optional, for a boozy twist)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- Zest of 1 orange
- Zest of 1 lemon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
For the Pie Crust:
- 2 1/2 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter (cold, cubed)
- 6–8 tablespoons ice water
These ingredients come together to create a pie that’s bursting with traditional holiday flavors. If you’re missing an ingredient or want to make substitutions, don’t worry—check out the Variations section below for tips!
Equipment Needed
You don’t need fancy tools for this recipe. Here’s what you’ll want to have on hand:
- Large mixing bowls – for combining the filling and dough
- Pastry blender or food processor – to make the crust
- Rolling pin – essential for rolling out the dough
- 9-inch pie pan – the classic size for this recipe
- Microplane or zester – for zesting citrus
- Measuring cups and spoons – for precise measurements
- Whisk or wooden spoon – for mixing the filling
If you don’t have a pastry blender, you can use two forks to cut the butter into the flour. And for rolling out the dough, you can use a clean wine bottle in a pinch!
Preparation Method
- In a large bowl, combine the raisins, currants, cranberries, dried apricots, brown sugar, brandy, orange juice, lemon juice, orange zest, lemon zest, cinnamon, nutmeg, cloves, and salt. Stir well and let the mixture sit for at least 30 minutes to allow the flavors to meld.
- While the filling rests, prepare the pie crust. In another large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry blender (or two forks) to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Roll out one disc of dough on a lightly floured surface to fit your pie pan. Gently press it into the pan, trimming any excess dough.
- Spoon the mincemeat filling into the crust, spreading it evenly. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges, and cut slits in the top crust to allow steam to escape.
- Brush the top crust with a beaten egg or milk for a golden finish. Sprinkle with granulated sugar for extra sparkle.
- Bake in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for at least 30 minutes before slicing.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of warm spices and buttery crust is pure perfection!
Cooking Tips & Techniques
- Chill Your Butter: Cold butter is key for a flaky crust. If your kitchen is warm, pop the butter in the freezer for 10 minutes before using.
- Don’t Overwork the Dough: Mix the crust until it just comes together, as overmixing can lead to a tough texture.
- Let the Filling Rest: Allowing the mincemeat mixture to sit enhances the flavors and softens the dried fruits.
- Use a Pie Shield: If the edges of your crust are browning too quickly, cover them with foil or a pie shield halfway through baking.
- Taste Your Filling: Adjust the sweetness or spices to your liking before assembling the pie.
These tips will ensure your pie turns out beautifully every time!
Variations & Adaptations
- Alcohol-Free Option: Skip the brandy and use extra orange juice instead.
- Gluten-Free Crust: Substitute your favorite gluten-free flour blend for the crust.
- Extra Nutty: Add 1/2 cup chopped pecans or walnuts to the filling for added texture.
- Spice It Up: Increase the cinnamon or nutmeg for a bolder flavor.
- Vegan Version: Use plant-based butter for the crust and omit the egg wash.
I’ve tried adding a sprinkle of cardamom to the filling for a unique twist—it’s subtle but so fragrant!
Serving & Storage Suggestions
This pie is best served warm, but it’s just as delicious at room temperature. Pair it with:
- Whipped cream or vanilla ice cream
- A hot cup of tea or coffee
To store leftovers, cover the pie tightly and refrigerate for up to 5 days. You can also freeze it for up to 2 months—just wrap it well in plastic wrap and foil. Reheat slices in the oven at 350°F (175°C) until warmed through.
Nutritional Information & Benefits
This pie is rich and indulgent, but it’s also packed with dried fruits that offer natural sweetness and fiber. Here’s an approximate breakdown per slice (based on 8 servings):
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 4g
The dried fruits provide antioxidants, while the citrus adds a dose of vitamin C. It’s a treat worth savoring!
Conclusion
Perfect Homemade Mincemeat Pie is more than a dessert—it’s a holiday tradition that brings people together. From its rich filling to its flaky crust, every bite is a celebration of the season. Whether you stick to the classic recipe or try one of the variations, you’ll love how easy it is to make and how delicious it tastes.
I hope this recipe becomes a favorite in your home, just like it has in mine. If you try it, let me know in the comments below or share your photos on social media. I’d love to see your holiday creations!
Wishing you a cozy, delicious holiday season!
FAQs
Can I use store-bought mincemeat filling?
Yes, but homemade filling offers a richer, fresher flavor. If you’re short on time, store-bought works as a convenient alternative.
Can I make the pie crust ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to 1 month. Just let it thaw before rolling out.
What’s the best way to reheat leftovers?
Reheat slices in the oven at 350°F (175°C) for about 10 minutes to restore the flaky texture of the crust.
Can I make this pie without alcohol?
Yes, simply replace the brandy with extra orange juice or water. The flavor will still be wonderful!
What can I use if I don’t have a pie shield?
Fold strips of aluminum foil over the edges of the crust to prevent them from overbrowning.
