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Juicy, Old-Fashioned Fruit Mincemeat Pie Recipe

Close-up of a thick slice of juicy mincemeat pie showing the rich, dark fruit filling and flaky golden pastry crust.
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Prepare a classic holiday dessert with this recipe for old-fashioned mincemeat pie. You get a rich, spiced fruit filling that stays wonderfully juicy, encased in a buttery crust. This recipe includes instructions for a traditional fruit-only filling, perfect for your festive gatherings.

Ingredients

Scale
  • 1 recipe for your favorite double pie crust (or 2 store-bought crusts)
  • 2 cups mixed dried fruit (raisins, currants, chopped apricots)
  • 1 large Granny Smith apple, peeled and finely chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup brandy or dark rum (optional, for flavor depth)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare your pie crust dough and chill it according to your recipe or package directions.
  2. In a medium saucepan, combine the dried fruit, chopped apple, brown sugar, orange juice, lemon juice, orange zest, cinnamon, nutmeg, and allspice.
  3. Cook over medium heat, stirring often, until the mixture thickens and the fruit softens, about 15 to 20 minutes. This step creates the juicy filling.
  4. Remove the saucepan from the heat. Stir in the brandy or rum, if using, and the small pieces of butter until the butter melts completely.
  5. Let the mincemeat filling cool completely before assembling the pie.
  6. Preheat your oven to 400°F (200°C).
  7. Roll out one half of the pie dough and fit it into a 9-inch pie plate. Trim the edges.
  8. Spoon the cooled mincemeat filling evenly into the bottom crust.
  9. Roll out the second half of the dough for the top crust. Place it over the filling. Crimp and seal the edges. Cut several slits in the top crust to allow steam to escape.
  10. Brush the top crust lightly with the beaten egg wash.
  11. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let the mincemeat pie cool on a wire rack for at least 2 hours before slicing and serving.

Notes

  • For an extra-juicy filling, you can soak the dried fruit in the brandy or orange juice overnight before cooking.
  • Serve this traditional fruit pie warm with vanilla ice cream or a dollop of fresh whipped cream for a perfect Christmas dessert classic.
  • If you skip the alcohol, replace the brandy/rum volume with extra orange juice to maintain moisture.

Nutrition

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