The Best Ever Apple Mincemeat Pie
When I finally met my husband and had a real family to cook for, and celebrate with for the holidays, I decided to start making pies for all of the parties, dinners, functions, and family homes we were going to.
I made pecan pies, pumpkin pies, pumpkin pecan pies, apple pies, caramel apple pies, chocolate cream pies, and I wanted to mix it up a little bit with a mincemeat for an off the beaten path kind of approach.
So I made an apple mincemeat pie from a recipe I found online. I love apple, and I had never tried mincemeat before.
Obviously I mix up my recipes a little bit to match with our tastes, but ever since making it that very first time, this has always been a hit over the holidays.
I even convinced a few people that didn't think they liked mincemeat to like it now.
Even if you're a little hesitant at first, you'll really enjoy this pie!
What Exactly is Mincemeat?
Originally mincemeat always contained meat (beef or venison), which is one of the main reason it turns so many people off to it.
However, more recently, mincemeat is simply a mixture of dried fruits like raisins, currants, apples, lemons, and oranges, distilled spirits (like brandy with the alcohol cooked out), and spices like sugar, cinnamon, and nutmeg.
This is more of a hot fruitcake than a meat. But like many other foods, mincemeat has a distinctive taste and is either loved or hated.
If you truly are not a mincemeat kind of person, don't worry, you'll find friends, family, and even neighbors that would gladly accept it!
- 1 (2-count) package refrigerated pie crusts
- 4 large apples
- 2 tablespoons butter or margarine
- 2 teaspoons lemon juice
- 1/2 cup sugar
- 1 tablespoon tapioca
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 tablespoon heavy cream
- 1 (27oz) jar mincemeat
- 1 large egg white
- 1 tablespoon sugar
- Preheat oven to 450 degrees F. Spray 1 large pie pan generously with cooking spray.
- Roll out one of your refrigerated pie crusts into your pie pan.
- When I use refrigerated pie crusts, I typically use a rolling pin to flatten them out just a little bit more before laying them out in the pie pan. This gives me an edge to play with before baking.
- For the apple filling: Pull out your apples and slice them thinly for your pie.
- To do this, I typically cut them in quarter slices and core them, and then lay them flat on the cutting board.
- Then cut them really thin with a sharp knife.
- Combine your apples (sliced thinly), butter and lemon juice in a large saucepan on the stove.
- Cook for about 8 minutes on medium heat and then let cool slightly before using.
- In a medium bowl, mix your sugar, tapioca, cinnamon, nutmeg, and salt.
- Add your apple mixture to your spices and mix well.
- Then stir in your vanilla and cream.
- Pour your mincemeat, straight from the jar, into the bottom of your pie crust and spread it evenly (gently) across the bottom.
- Now spread your apple pie filling evenly across the top of your mincemeat.
- Carefully roll out your second refrigerated pie crust out on top of your pie and flute the edges.
- Cut 8 shallow cuts halfway between the middle point of your pie to the edge in the pattern of pie pieces across the top of your pie crust to vent the pie while cooking.
- Brush with your egg white and sprinkle with sugar before baking.
- If you would prefer the lattice look for the top of your pie like I made in the picture, it's easy.
- Instead of rolling it out on top of your pie, roll it out really thin on a flat surface so you can cut it.
- Then, using a pizza cutter, slice your pie crust into long approximately 1" wide strips (or thinner if you prefer).
- I would recommend the easy way to create lattice on your pie, and first lay strips about 1" apart across one direction on your pie, and then do the same with strips the opposite direction.
- If you run out of long strips, just much them all together again and roll them back out. You can then cut them into strips again to use for the other direction.
- Don't forget the egg white and sugar!
- Bake your pie for 15 minutes at 450 degrees F.
- Reduce your oven temperature to 350 degrees F and back for 30 to 35 more minutes longer, or until golden brown across the top.
- Let cool completely before serving. Top with whip cream for a super yummy treat.
|Serving size: 1/8 slice of pie|
|Calories from Fat||279|
|% Daily Value *|
|Fat 31 g||48%|
|Carbohydrates 78 g||26%|
|Fiber 8 g||32%|
|Protein 6 g||12%|
|Cholesterol 33 mg||11%|
|Sodium 430 mg||18%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Pies have always been a dessert tradition throughout history. Warm apple, cherry, and even pear pies, chocolate, coconut and lemon pies . . . Who doesn't like pie?!
This may sound like a strange one to get started with, so you might start small and make my Easy Apple Pie that's great for a quick and easy pie, and wonderful for beginners, and then move up into more difficult ones, like my Caramel Apple Pie, or my Pumpkin Pecan Pie.
You may think, eww mincemeat, what is that even? All mincemeat is truly made of is dried berries, raisins, sugar, apples, candied citrus peel, spices, and distilled spirits.
Sometimes, some mincemeat may contain beef suet, beef or venison. You'll have to check the ingredients on the jar to be sure. It's pretty good if you give it a shot!
Good luck! Let me know if you have any questions or suggestions!
People either love or hate mincemeat. Where do you stand?
© 2013 Victoria Van Ness