Enjoy a classic holiday dessert with this traditional Mincemeat Pie. Sweet, spiced, and filled with rich fruit and warm flavors.
Celebrate the holidays with a classic Mincemeat Pie! It’s filled with a rich blend of spiced fruits, nuts, and a touch of warmth from traditional spices. This pie offers a sweet and comforting flavor that’s perfect for any festive gathering.
The buttery, flaky crust pairs beautifully with the sweet, aromatic filling, making it a timeless holiday favorite.
If you love to make pies for the holidays, also try Butterscotch Pecan Pie, Buckeye Pie Recipe and No Bake Pumpkin Pie for just a few of our favorite Christmas Pie Recipes. I also have been making Sweet Potato Pecan Pie, Karo Syrup Pecan Pie Recipe and Butternut Squash Pie Recipe for years.
What's in this post: Mincemeat Pie
What Is Mincemeat Pie?
Traditional Mincemeat was often served as a long awaited Christmas pie in the 17th century. Finely chopped beef suet and spices were the main ingredients in minced meat. While, you can still find Mince pies with meat, it is most commonly made without.
This recipe is historically a large part of Christmas tradition in the United Kingdom. Typically, flavors include orange juice, mace, clove and more.
Most mince pie recipes consist of fruit filling and spices tucked into a pie crust. Mincemeat pie filling in a jar usually does not actually contain meat although you can find some variations that do. The mixture most commonly consists of pecans, dried fruit, cinnamon, nutmeg, sugar and brandy flavoring.
Ingredients
- Pre-made Pie Crusts. You can also make 3 Ingredient Pie Crust Recipe.
- Mincemeat Filling & Topping. This comes ready made in the store.
- Large Egg. Lightly beaten egg.
For the full list of ingredients and recipe, scroll to the bottom of the post for the recipe card.
Variations
- Vegetarian option. While the filling does not contain meat, it typically uses suet and that is an animal fat. You can opt to buy a vegetarian jarred version or make your own using butter instead of suet.
- Homemade Pie Crust. We used a store-bought refrigerated pie crust to make it really easy. However, you can use a homemade pie crust if you prefer.
- Mini Pies. If you have small pie plates or mini tart tins, try making Mini Mince Meat Pies. These would be pretty for the holidays or when you want to serve mini pies. If you don’t have either of these pans, make them in mini muffin tins.
- Mincemeat Homemade – We used the jar mincemeat filling, but feel free to make your own. Mincemeat is made with granny smith apples, raisins, lemons, orange zest and currants. Blended with other simple ingredients for a delicious mincemeat pies recipe.
Step By Step Instructions
Step 1 – Place one of the chilled pie crusts in a 9-inch pie plate.
Step 2 – Pour the jarred mincemeat into the prepared crust. Stir and spread evenly.
Step 3 – Then lay out the other pie crust on a work surface with flour. Use a pizza cutter, sharp knife or pastry wheel to cut the pie crust into 16 strips. They need to be approximately ½ inch thick.
Step 4 – Then carefully thread the strips over and under one another to make a weave topping on top of the pie. Trim off any excess overhang on the pie. Then crimp the edges of the dough with a fork or with your fingers.
Step 5 – Gently brush the top of the lattice topping with the lightly beaten egg wash.
Step 6 – Cover the crust with foil or a pie crust shield. Bake the pie for 30 minutes until the crust is golden brown.
Pro Tips
- Use Puff Pastry for Mini Pies: Make individual servings with puff pastry for a lighter, flakier crust and smaller portions.
- Prevent Over-Browning: If the crust starts to brown too quickly, loosely cover it with aluminum foil to prevent burning while the filling finishes baking.
- Preheat Properly: Preheat your oven to 425°F and place the oven rack in the lowest position for even baking.
- Cool Before Serving: Allow the pie to cool completely on a wire rack, about 15 minutes, so the filling sets and slices neatly.
- Even Baking: Rotate the pie halfway through baking to ensure the crust and filling cook evenly.
Can You Make In Advance?
I love serving this pie fresh but you can easily make this pie the night before serving. Another option is to freeze the pie unbaked.
When ready to serve, place directly in the oven without any need to thaw first. Just keep in mind that the cooking time will need to be increased if frozen.
Serving Suggestions
This is delicious served hot or cold. We love it with a scoop of No Churn Vanilla Ice Cream or whipped cream.
Storage
Room Temperature: Store covered at room temperature for up to 2 days.
Refrigerator: Keep in an airtight container for up to 4 days to maintain freshness.
Freezer: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
More Easy Pie Recipes
- Crack Pie Recipe
- No Bake Hershey Pie Recipe
- Butterscotch Pie
- Salted Caramel Pumpkin Pie Recipe
- Butterscotch Cinnamon Pie
- Butterscotch Pecan Pie
We love hearing from you. If you make this Mincemeat Pie Recipe, leave us a comment or a star review.
Mincemeat Pie
Ingredients
- 2 Pre-made Pie Crusts refrigerated
- 29 oz. Mincemeat Filling & Topping
- 1 Large Egg lightly beaten
Instructions
- Preheat the oven to 425 degrees Fahrenheit and move the oven rack to the lowest position in the oven.
- Place one of the chilled pie crusts in a 9 inch pie pan.
- Pour the jarred mincemeat into the prepared crust.
- Then lay out the other pie crust on a floured work surface. Use a pizza cutter, sharp knife or pastry wheel to cut the pie crust into 16 strips that are approximately ½ inch thick. Then carefully thread the strips over and under one another to make a weave topping on top of the pie. Trim off any excess overhang on the pie. Then crimp the edges of the dough with a fork or with your fingers.
- Gently brush the top of the lattice topping with the lightly beaten egg. Cover the crust with foil or a pie crust shield.
- Bake the pie for 30 minutes until the pie is golden brown.
- Cool completely on a wire rack and then the pie is ready to serve and enjoy!
