Fruity Mincemeat Pie Recipes

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ALL-FRUIT MINCEMEAT PIE RECIPE



All-Fruit Mincemeat Pie Recipe image

Before you ask, no, there's no actual meat in this recipe. But this boozed-up spiced-fruit pie is delicious all the same.

Provided by Tasting Table Staff

Categories     Dessert

Time 1h35m

Number Of Ingredients 21

¾ cup dried apples
1 cup dried cherries
¾ cup dried apricots
¾ cup dried peaches
¾ cup currants
1 orange, skin and pulp roughly chopped
1 Granny Smith apple-peeled, cored and roughly chopped
¼ cup candied ginger
Pinch cayenne
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon allspice
½ teaspoon ground cloves
½ teaspoon salt
1 cup ruby port wine
½ cup brandy
1 cup sugar
½ cup water
¼ cup unsalted butter
1 (9-inch) double-crust pie dough
3 tablespoons butter, melted

Steps:

  • Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
  • Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it. Store in the refrigerator for at least 1 week to allow the flavors to deepen.
  • Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the top crust. Cut a few slits into the top crust to allow steam to escape.
  • Place the pie on a cookie sheet and bake for 10 minutes, until the crust looks dry. Turn the oven down to 350 F and continue baking for 45 to 55 minutes, until the crust is golden brown and juices are bubbling through the slits in the crust.
  • Cool completely before slicing, then serve at room temperature.

OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798



Old-Fashioned Mincemeat Pie Recipe from 1798 image

This traditional, old-fashioned dessert is a unique blend of savory and sweet made with real meat, apples and dried fruits, and plenty of spice.

Number Of Ingredients 12

1 lb. beef (see notes below)
3/4 tsp salt
1 1/2 lbs. (about 3 cups) of apples that have been peeled and chopped
1/3 cup suet chopped into small pieces (or tallow, or coconut oil, or butter, depending on what you have available) See notes below.
3/4 cup apple cider
1 Tbs ground mace (or you can substitute nutmeg if you don't have mace)
1/2 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup raisins
1/2 dried currents (or you can substitute an additional 1/2 cup of raisins if you don't have currents)
3 Tbs. chopped candied citron pieces (optional)
Pie pastry for top and bottom crust to fit a 9inch pie plate (See notes below)

Steps:

  • If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
  • In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
  • Line a 9 inch pie plate with pastry and then pour in the mincemeat.
  • Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
  • Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.

CLASSIC MINCEMEAT PIE



Classic Mincemeat Pie image

Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 40m

Yield 8

Number Of Ingredients 3

1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 tablespoon Vanilla ice cream

Steps:

  • Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g

ALL-FRUIT MINCEMEAT



All-Fruit Mincemeat image

Homemade is so much better than store-bought and this recipe is a breeze - you don't even have to cook it. Makes a good-sized batch - enough to for 3-4 pies or a plethora of tasty tarts (then you can stir it into pancake batter, muffins, cakes....)

Provided by evelynathens

Categories     Dessert

Time 15m

Yield 3-4 pie-fillings

Number Of Ingredients 16

1 lb currants
1/2 lb raisins
1 lb granny smith apple, peeled and diced (about 2 large)
1 lb dark brown sugar
8 ounces candied peel, finely chopped
3 ounces chopped almonds
3 ounces chopped walnuts
2 lemons, juice and zest of, grated
1 orange, juice and zest of, grated
1 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ginger
4 tablespoons dark rum
3/4 cup cognac or 3/4 cup brandy

Steps:

  • Mix all the ingredients together, stirring well.
  • Spoon into clean, screwtop jars and cover.
  • Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
  • The mincemeat keeps months like this.

Nutrition Facts : Calories 2001.3, Fat 35.9, SaturatedFat 3.3, Sodium 259.7, Carbohydrate 424.2, Fiber 26.3, Sugar 372.1, Protein 21

BEST TRADITIONAL MINCEMEAT



BEST Traditional Mincemeat image

Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!

Provided by Kimberly Killebrew

Categories     condiment     Dessert     Ingredient

Time 2h15m

Number Of Ingredients 23

1 pound (450 grams) finely chopped beef steak
Note: Traditionally made with beef or lamb and can also be made with wild game
1 1/4 cups (190 grams) raisins
1 1/4 cups (190 grams) currants
1/2 cup (80 grams) golden raisins
2 cups finely chopped tart apple
7 ounces (200 grams) shredded beef suet ((you can also ask your local butcher for fresh beef suet ground through a fine meat grinder))
2 cups (450 grams) packed dark brown sugar
2 tablespoons candied lemon peel
2 tablespoons candied orange peel
STRONGLY recommend using Homemade Candied Citrus Peel ((click link for recipe))
1 1/2 tablespoons (25 grams) finely chopped blanched almonds
1 lemon, its zest and juice
2 tablespoons apple cider vinegar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons brandy
2 tablespoons dark rum

Steps:

  • Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
  • Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
  • Makes about 1 quart. Feel free to double, triple, etc, as needed.
  • Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
  • Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g

FRUITY MINCEMEAT PIE



FRUITY MINCEMEAT PIE image

Categories     Fruit     Dessert     Bake     Vegetarian

Yield 8 slices

Number Of Ingredients 11

Large Batch Sweet Lemon Pastry [add 2 tsp (10 mL) finely grated lemon rind to flour in Large Batch Sweet Pastry recipe]
1 egg yolk
1 tbsp (15 mL) milk
1 tsp (5 mL) coarse granulated sugar
Filling:
1 cup (250 mL) dried cranberries
2 tbsp (25 mL) brandy or orange juice
2 tbsp (25 mL) lemon juice
2 pears
1 jar (700 mL) prepared mincemeat
1 tsp (5 mL) grated lemon rind

Steps:

  • Filling: In bowl, combine cranberries, brandy and lemon juice. Cover with plastic wrap; microwave at high for 1 minute. Let cool. On lightly floured surface, roll out two-thirds of the pastry to scant 1/4-inch (5 mm) thickness. Fit into deep 9-inch (23 cm) pie plate. Roll out remaining pastry; using 5-inch (12 cm) Christmas tree-shaped cookie cutter, cut out 4 trees. Using star-shaped cookie cutter, cut out 4 stars, rerolling any scraps if necessary. Peel, core and finely dice pears. In bowl, combine cranberry mixture, pears, mincemeat and lemon rind; spoon into pie shell. Whisk egg yolk with milk to make egg wash. Arrange large pastry trees around filling with tops touching in centre. Place stars between each. Brush with egg wash; sprinkle with coarse sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (180°C); bake until filling is bubbly and pastry is golden, 45 to 60 minutes. Let cool on rack. (Make-ahead: Let stand at room temperature for up to 24 hours. Reheat in 350°F/180°C oven for 15 minutes.) Nutritional information Per each of 12 servings: about 506 cal, 4 g pro, 24 g total fat (14 g sat. fat), 73 g carb, 5 g fibre, 59 mg chol, 149 mg sodium. % RDI: 5% calcium, 15% iron, 10% vit A, 15% vit C, 9% folate.

DRIED-FRUIT MINCEMEAT PIE



Dried-Fruit Mincemeat Pie image

Categories     Rum     Food Processor     Dessert     Bake     Christmas     Thanksgiving     Vegetarian     Cranberry     Dried Fruit     Date     Spice     Fall     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 16

For mincemeat
1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches, and figs (about 3/4 pound total)
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
2 recipes pastry dough 3/4 cup pecans (about 3 ounces)
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar

Steps:

  • Make mincemeat:
  • In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
  • Preheat oven to 375°F.
  • Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
  • Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
  • In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
  • Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

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