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Old-Fashioned Juicy Mincemeat Pie with Flaky Crust

A close-up of a rich, juicy slice of mincemeat pie with a flaky golden crust.
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Make a traditional holiday dessert with this old-fashioned mincemeat pie recipe. You get a rich, spiced fruit filling, and we include tips for a buttery, flaky crust that stays juicy.

Ingredients

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  • 2 pie crusts (store-bought or homemade buttery flaky crust)
  • 2 cups prepared mincemeat filling (traditional with suet or modern fruit-only)
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup brandy or dark rum (optional, for soaking fruit)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup dark raisins
  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped dried figs
  • 1/2 cup finely chopped candied citrus peel
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 cup beef suet, finely chopped (optional, for traditional flavor)
  • 1/2 cup finely diced tart apple (like Granny Smith)
  • 2 tablespoons molasses

Instructions

  1. If using optional suet or making a boozy mincemeat, combine the suet (if using), all dried fruits, citrus peel, brown sugar, spices, molasses, apple, lemon juice, and brandy (if using) in a large bowl. Mix well.
  2. Cover the fruit mixture and let it stand at room temperature for at least 4 hours, or preferably overnight, to allow the flavors to meld and the fruit to plump. This step helps create a juicy filling.
  3. Preheat your oven to 400 degrees F (200 degrees C). Place one pie crust into a 9-inch pie plate. Trim the edges.
  4. Spoon the prepared mincemeat filling evenly into the bottom crust. Do not overfill; leave about a half-inch space at the top edge.
  5. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  6. Brush the top crust lightly with the beaten egg wash for a golden finish.
  7. Bake for 15 minutes at 400 degrees F (200 degrees C). Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling slightly.
  8. If the edges of the crust begin to brown too quickly, cover them loosely with aluminum foil strips.
  9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.

Notes

  • For a truly old-fashioned, savory depth, use finely chopped beef suet as directed. For a modern, fruit-only version, omit the suet and add 1/4 cup finely chopped walnuts for texture.
  • To achieve a wonderfully juicy pie, ensure your fruit mixture soaks long enough. The liquid released during baking keeps the filling moist.
  • Serve this classic holiday pie warm with heavy cream, vanilla ice cream, or thick custard.

Nutrition

Find it online: https://fooddexterity.com/mincemeat-pie-old-fashioned-juicy-recipe/