Traditional Mincemeat Pie Recipe Is An English Holiday Staple (8 Ingredients) European Recipes Pies Desserts Holidays Low Sodium Recipes Fruit

In England, mincemeat pie is a staple during the holiday season. The word mincemeat may make you wonder what's in this delicious pie! The answer is that mincemeat today is typically a mixture of chopped dried fruit, nuts and alcohol, usually brandy or rum. But yes, older mincemeat pie recipes did contain beef suet, beef or even venison.

The mincemeat pie has medieval English origins and is traditionally served during the Thanksgiving and Christmas holiday season. Here's what you need in order to serve this special low-sodium pie during the holidays this year: mincemeat pie filling, apple, dried figs or apricots, walnuts, brown sugar, rum or brandy, lemon juice and a pie crust. (Check out the health benefits of dried fruit.)

We think you should give this easy mincemeat pie recipe a place at your holiday dessert table. You could serve it with a dollop of whipped cream or vanilla ice cream. It's just made for the holidays!

Cuisine: English
Prep Time: 10 minutes plus 24 hours to marinate
Cook Time: 40 minutes
Total Time: 50 minutes plus 24 hours 
Servings: 8 

Ingredients

• 1 jar mincemeat pie filling
• 1 large apple, peeled, cored and chopped
• 1/2 cup dried figs or dried apricots, chopped (or a combination of both)
• 1 cup chopped walnuts
• 1/2 cup brown sugar, packed
• 1/4 cup rum or brandy
• 1 tablespoon lemon juice
• pie dough for a double-crust pie or 1 box refrigerated pie crusts, thawed

Here's how to make it: 

1. Mix together the mincemeat, apples, dried fruit, walnuts, brown sugar, lemon juice and rum or brandy in a bowl. Mix well. Cover and refrigerate overnight. (You can use rum or brandy in this recipe. You can use dried figs or apricots, or a combination of both.)
2. When ready to bake, let the pie filling come to room temperature, then preheat the oven to 425 degrees F.
3. Put one crust into the bottom of a pie plate. Pour in the filling. Top with the second pie crust. Crimp edges. If not doing a lattice pattern, cut slits into the top of the pie crust. (You can make your own pie crust for a double-crust pie or use 1 box of refrigerated pie crusts, thawed.)
4. Bake about 40 minutes or until golden brown. Remove and allow to cool before serving. Sprinkle some sugar on top, if desired. Store leftovers in an airtight container in the refrigerator.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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