Moms Mincemeat Pie Recipes

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MINCEMEAT PIE



Mincemeat Pie image

Mincemeat Pie is a traditional dessert containing fruit, pecans, brandy and citrus zest. We've made it easy as ever to try your hand at this old-fashioned treat with a recipe that only requires 25 minutes of prep! Here's how to make Mincemeat Pie that will have your family and friends snagging seconds before they've finished their first few bites.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 14h10m

Yield 8

Number Of Ingredients 8

1 jar (20.5 oz) ready-to-use mincemeat (2 cups)
1 1/2 cups chopped pecans
1 Gala apple, peeled, chopped (1 1/2 cups)
1/2 cup chopped dried Calimyrna figs
1/3 cup packed brown sugar
1/3 cup brandy
2 teaspoons grated lemon peel
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy and lemon peel. Cover; refrigerate at least 8 hours.
  • Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
  • Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

Nutrition Facts : Calories 556, Carbohydrate 70 g, Fat 7 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 433 mg

MOM'S INFAMOUS MINCEMEAT PIE



Mom's Infamous Mincemeat Pie image

Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.

Provided by Suzie

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

2 (9 ounce) packages mincemeat
1 large apple, diced very fine
1 cup raisins
2 1/2 cups water
1/2 cup brandy or 1/2 cup rum

Steps:

  • Break mincemeat into small pieces and put in saucepan.
  • Add diced apples, raisins, water and liquor.
  • Boil about 2 minutes; cool.
  • When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust.
  • Prick top crust with folk.
  • Bake at 425 degrees for 35 minutes or until crust is golden brown.

MOM'S MINCEMEAT PIE



Mom's Mincemeat Pie image

My mom, aunts and uncles all loved mincemeat pie. My mom would make it every year for the holidays. This is her version, made with jarred mincemeat.

Provided by Diane C.

Categories     Pies

Time 1h30m

Number Of Ingredients 4

2 deep dish pie crusts, homemade or readymade
1 jar(s) crosse & blackwell mincemeat (18 oz.)
2 large granny smith apples
2 Tbsp brandy (liquor, not extract)

Steps:

  • 1. Preheat oven to 425 degrees.
  • 2. Peel and chop the apples. Place the apples into a medium bowl. Pour the brandy over the apples and stir to coat.
  • 3. Add the mincemeat. Stir to combine with the apples.
  • 4. Place a pie crust into a deep dish pie pan. Press the crust down to fit the pan. Pour the mincemeat mixture into the crust. Top with second crust, tucking edges under and fluting the rim. Cut a couple of slits in the top crust for vents.
  • 5. Bake 30 minutes until heated through. Serve warm.
  • 6. Notes: You can make a lattice for the top crust if you prefer. You can omit the brandy, if you don't like alcohol.

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

MOCK MINCEMEAT PIE



Mock Mincemeat Pie image

Provided by Carolyn Beth Weil

Categories     Rum     Food Processor     Dessert     Bake     Thanksgiving     High Fiber     Dried Fruit     Raisin     Apple     Brandy     Fall     Chill     Cinnamon     Clove     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 24

Crust:
2 12-inch round Pie Crusts
Filling:
1 1/2 pounds Granny Smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes
1 cup dried currants
3/4 cup golden raisins
3/4 cup sweetened dried cranberries
3/4 cup diced dried apricots
1/2 cup dried tart or sweet cherries
1 cup sugar
2 tablespoons mild-flavored (light) molasses
2 tablespoons dark rum
2 tablespoons brandy
2 tablespoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon finely grated orange peel
3/4 teaspoon finely grated lemon peel
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Large pinch of ground cloves
Large pinch of fine sea salt
1 tablespoon heavy whipping cream
1 tablespoon sugar

Steps:

  • For crust:
  • Place crusts on 2 rimless baking sheets and chill while preparing filling.
  • For filling:
  • Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
  • Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
  • Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
  • Serve pie warm or at room temperature.

MOM'S MINCEMEAT PIE



Mom's Mincemeat Pie image

Mom makes 2 of these pies every year for Thanksgiving, one for me and one for my brother. Best eaten cold, with a turkey and dressing sandwich. Heaven!

Provided by Jennifer P.

Categories     Pie

Time 1h

Yield 1 9inch pie, 8 serving(s)

Number Of Ingredients 6

1 9-inch pie shell
1 jar mincemeat
3 -4 diced apples (Jonathan or Macintosh are best)
1 -2 teaspoon orange zest
1/2 cup orange juice
1/4-1/3 cup sugar, depending on taste

Steps:

  • Combine all ingredients, sprinkle a bit of sugar on the top pie crust.
  • Bake at 350 till bubbly, about 45 minutes.

MOM'S "MODERN" MINCEMEAT



Mom's

Dad loved mincemeat pie, and Mom always made the filling. Just as recipe culture changes over the years, I am sure Mom changed her recipe over the years. There is no more suet--not sure why people put all that fat in the mincemeat. One of my fond memories comes from the day another Home Extension member came to my house in...

Provided by Ruth Ann Vokac

Categories     Pies

Time 4h30m

Number Of Ingredients 13

2 c braised beef roast, very finely minced
3/4 c beef broth (use broth from braising the beef.)
3 c apples, peeled and finely diced.
1 c raisins
3/4 c brown sugar, firmly packed
1/4 c white sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1 Tbsp orange zest
2 Tbsp apple cider vinegar
2 tsp sweetened lemonade mix
1 c orange juice
1 tsp gelatin, unflavored dissolved in 2 tablespoon of water

Steps:

  • 1. To braise the beef: Put a beef roast in a Dutch oven with a quart of water, cover, and roast at 350 degrees for 3 hours. Cool, trim fat, and mince enough beef for 2 cups. (Plan to have enough braised beef left over for dinner!)
  • 2. Add the prepared beef and all the other ingredients to a large pot.
  • 3. Bring to a simmer and cook for 30 minutes, stirring occasionally.
  • 4. Allow to cool and refrigerate.
  • 5. Note: Substitute 2 Tablespoons frozen lemonade concentrate or juice of 1/2 lemon and 2 teaspoons of sugar for the powdered lemonade mix.
  • 6. Use the mincemeat to make two-crust pies. It can be frozen and used as desired. Remember to refrigerate the final product: it has meat in it!
  • 7. Use 4 cups mincemeat to make a 9" pie. Bake at 425 degrees or until pastry is golden. Cool partially on a wire rack before serving.

MINCEMEAT PIE



Mincemeat Pie image

This is a VERY good pie recipe, if anyone can remember their Nana's old-time mincemeat pie, well, this one is close - I think this is just super -

Provided by Chef mariajane

Categories     Pie

Time 30m

Yield 10 9-inch pies ( approx)

Number Of Ingredients 16

2 lbs lean meat
1 lb . suet
7 lbs apples
2 cups sugar
1 tablespoon clove
1 teaspoon nutmeg
1 teaspoon allspice
1 tablespoon cinnamon
1 tablespoon salt
1/2 cup vinegar
1 3/4 cups molasses
2 cups beef stock
2 lemons
2 oranges
3/4 cup fruit juice
3 lbs raisins and currants

Steps:

  • In enough water to cover, cook the meat until tender. Drain, savng the liquid. Put meat, apples, and suet through food chopper. Add sugar, spices, salt, vinegar, raisins and currants, molasses and 2 cups liquid saved from meat. Grate the rind from lemons and oranges and add juices, plus 3/4/ cup fruit juice. Bring to boiling point and simmer for 45 minutes. Pour into sterilized jars.
  • When using, fill a 9-inch pastry lined pie pan. Cover with top or lattice crust.
  • Bake at 425F for 30 - 40 minutes.

Nutrition Facts : Calories 1292.9, Fat 44.2, SaturatedFat 24.1, Cholesterol 30.9, Sodium 896.1, Carbohydrate 235.5, Fiber 19.2, Sugar 199.9, Protein 8.2

MINCEMEAT PIE



Mincemeat Pie image

Today's prepared mincemeat fillings rarely include suet or meat, as they did in the seventeenth century, and can be found in grocery stores around the holidays. Before baking the pie, pierce the upper crust in a decorative pattern with a paring knife to allow steam to escape.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 6

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
2 prepared twenty-seven-ounce jars mincemeat
1 McIntosh apple, peeled, cored, seeded, and grated
1 tablespoon brandy
Grated zest of 1 lemon

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll half the pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Spoon filling into the chilled piecrust.
  • On a lightly floured surface, roll out remaining pate brisee to a 12-inch circle. Cover filling, trim evenly along edge, and press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on prepared baking sheet.
  • Bake for 15 minutes. Lower the temperature to 350 degrees. and bake until the crust is golden brown and the center bubbles, 45 to 50 minutes. Cool on a wire rack.

OLD TIME MINCEMEAT PIE



Old Time Mincemeat Pie image

An old-fashioned mincemeat pie filling made with meat and sour cherries.

Provided by ONEMINA

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P7DT1h25m

Yield 8

Number Of Ingredients 17

1 ¼ pounds round steak, cut into small pieces
1 cup apple cider
4 Granny Smith apples - peeled, cored and finely diced
1 ⅓ cups white sugar
2 ½ cups dried currants
2 ½ cups raisins
½ pound chopped candied mixed fruit peel
½ cup butter
1 (16 ounce) jar sour cherry preserves
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (16 ounce) can pitted sour cherries, drained with liquid reserved
1 recipe pastry for a 9 inch double crust pie
2 tablespoons heavy cream

Steps:

  • In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
  • Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
  • Refrigerate tightly covered for at least a week before using.
  • Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 1105.7 calories, Carbohydrate 181.2 g, Cholesterol 80.2 mg, Fat 37.5 g, Fiber 9 g, Protein 20.7 g, SaturatedFat 15.5 g, Sodium 521.1 mg, Sugar 82.2 g

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