Old-Fashioned Mincemeat Pie with Apples, Raisins and Warm Spices (Classic Holiday Pie)

Why you’ll love it

• A true heritage pie: the classic New England holiday dessert, with a rich, fruity, spiced filling.
• Easy homemade mincemeat: simmered in 25 minutes, no meat and no weeks of aging needed.
• Perfect for planning ahead: the filling and crust can be made days in advance.

Quick facts

Ingredients

For the all-butter crust

• 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
• 1 tbsp (12 g) granulated sugar
• 1 tsp fine salt
• 1 cup (2 sticks / 226 g) cold unsalted butter, cut into 1/2-inch (1.3 cm) cubes
• 6 to 8 tbsp (90 to 120 ml) ice water

For the apple mincemeat filling

• 3 medium tart apples, such as Granny Smith (about 1 1/2 lb / 680 g), peeled, cored and finely chopped (about 3 1/2 cups)
• 1 cup (150 g) dark raisins
• 1 cup (150 g) golden raisins
• 1/2 cup (75 g) dried currants or chopped dried cranberries
• 3/4 cup (165 g) packed dark brown sugar
• 3/4 cup (180 ml) apple cider or apple juice
• Finely grated zest and juice of 1 orange
• Finely grated zest and juice of 1/2 lemon
• 4 tbsp (56 g) unsalted butter
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp fine salt
• 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water
• 1/2 cup (60 g) chopped toasted walnuts (optional)
• 2 tbsp (30 ml) brandy or dark rum (optional)

For the topping

• 1 large egg beaten with 1 tbsp (15 ml) milk or cream
• 1 tbsp (12 g) turbinado or coarse sugar

Step-by-step method

1. Make the dough. In a large bowl, whisk the flour, sugar and salt. Add the cold butter and cut it in with a pastry blender or your fingertips until the largest pieces are the size of peas. Drizzle in 6 tablespoons of ice water and toss with a fork until the dough holds together when squeezed, adding more water 1 tablespoon at a time only if needed.

2. Chill the dough. Divide the dough in half, press each half into a 1-inch (2.5 cm) thick disk, wrap in plastic and refrigerate at least 1 hour or up to 2 days.

3. Simmer the mincemeat. In a large saucepan, combine the apples, dark and golden raisins, currants, brown sugar, cider, orange zest and juice, lemon zest and juice, butter, cinnamon, ginger, allspice, nutmeg, cloves and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered, 20 to 25 minutes, stirring often, until the apples are very tender and most of the liquid has cooked down to a thick syrup.

4. Thicken and cool. Stir the cornstarch mixture into the simmering filling and cook 1 minute more, until glossy and thick. Remove from the heat and stir in the walnuts and brandy, if using. Spread the mincemeat on a large plate or sheet pan and let it cool completely, about 1 hour (or refrigerate it to speed things up). You should have about 5 cups.

5. Roll the bottom crust. Place a rack in the lowest position of the oven, set a rimmed sheet pan on it and preheat to 425°F (220°C). On a lightly floured surface, roll one disk into a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) deep-dish pie plate, letting the excess hang over the edge.

6. Fill and top. Spoon the cooled mincemeat into the crust and spread it evenly. Roll the second disk into an 11-inch (28 cm) circle and lay it over the filling, or cut it into strips for a lattice or into small stars with a cookie cutter, the old-fashioned way. Trim the overhang to 1/2 inch (1.3 cm), fold the edges under and crimp them. If using a full top crust, cut 5 or 6 slits in it.

7. Chill and glaze. Refrigerate the pie 15 minutes to firm up the crust. Brush the top with the egg wash and sprinkle with the turbinado sugar.

8. Bake. Place the pie on the hot sheet pan and bake 20 minutes at 425°F (220°C). Reduce the oven to 375°F (190°C) and bake 30 to 35 minutes more, until the crust is deep golden brown and the filling bubbles through the slits. If the edges brown too fast, cover them with foil or a pie shield.

9. Cool. Let the pie cool on a wire rack for at least 2 hours before slicing, so the filling can settle. Serve slightly warm or at room temperature.

How to know it is done

The pie is ready when the top and bottom crusts are a deep, even golden brown (check the bottom through the glass if you use a glass pie plate) and the dark, glossy filling bubbles gently through the slits or between the lattice strips. Because the mincemeat is already cooked, you only need to bake until the crust is fully done; pale, soft pastry means it needs 5 to 10 more minutes.

Tips for the best result

• Chop the apples finely and evenly, about 1/4 inch (6 mm), so the mincemeat has the classic jammy texture.
• Cool the filling completely before filling the pie; warm filling melts the butter in the crust and makes it soggy.
• Keep the butter and water ice-cold so the crust bakes up flaky.
• Bake on the lowest rack on a preheated sheet pan for a crisp bottom crust.
• Let the pie cool at least 2 hours so the slices hold their shape.

Variations and substitutions

• Star-topped pie: cut the top crust into 2-inch (5 cm) stars and overlap them on the filling, then brush with egg wash.
• Mince pies: make small tarts in a muffin pan with 3-inch (7.5 cm) dough rounds and 2 tbsp filling each; bake at 400°F (200°C) for 20 to 25 minutes.
• Pear mincemeat: replace 1 of the apples with 1 firm, chopped pear.
• Alcohol-free: skip the brandy and add 2 tbsp more apple cider and 1/2 tsp vanilla extract.
• Nut-free: leave out the walnuts or replace them with 1/2 cup (60 g) toasted pumpkin seeds.
• Store-bought shortcuts: use 2 refrigerated pie crusts, or 1 jar (about 27 oz / 765 g) of prepared mincemeat mixed with 1 chopped apple instead of the homemade filling.

Make ahead

Make the pie dough up to 2 days ahead and refrigerate it, or freeze the wrapped disks for up to 3 months and thaw them overnight in the refrigerator. The mincemeat filling keeps in a covered jar in the refrigerator for up to 1 week and gets even more flavorful as it rests. The baked pie can be made up to 2 days ahead and kept loosely covered at room temperature, which frees up the oven for the holiday meal.

Storage and reheating

Keep the pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Serve at room temperature, or warm individual slices in a 350°F (175°C) oven for 10 minutes or in the microwave for 15 to 20 seconds. To freeze, wrap the cooled pie (or slices) tightly in plastic and foil and freeze for up to 3 months; thaw overnight in the refrigerator and re-crisp in a 350°F (175°C) oven for 15 to 20 minutes.