This Mincemeat Pie is the perfect Christmas dessert! Serve it up warm with a big scoop of vanilla ice cream…delicious!
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My friend Clare has been delivering mincemeat tarts, made from her family recipe, to our home every Christmas and we look forward to them every year. I hadn’t really been a big fan of mincemeat, at least that’s what I thought until I tried Clare’s tarts, and now I’m a convert. I mentioned to Clare that I wanted to share her recipe with my readers and I’m so happy to say that she agreed! The recipe that I am sharing today is the version that Clare makes, which varies slightly from the cookbook as you can see. You are in for a real treat with this recipe!
So this year, along with her festive mincemeat tart delivery of the season, Clare also brought her recipe book and tools of the trade that she uses to make her tarts. Clare makes her mincemeat tarts with a recipe that her Mom passed down to her, along with some treasured tart pans, a scale and a grinder. I felt very lucky to be able to document and share these treasures on my blog. Just look at them…that cookbook is so well loved, and those pans and weights oh my…history right there. I love it all so much.
Admittedly I was a little scared to touch any of these treasures for fear that I might break a family heirloom…that and the fact that I’ve never actually baked with a scale before.
It’s always been measuring cups all the way here for me…but I do have to say there was something quite freeing about adding ingredients to a scale. I think I might even try to bake more like this (I put a scale on my Christmas wish list this year, so we’ll see)!
Anyway, once I had this delicious recipe in my hands, I knew that I wanted to make it into a pie instead of tarts, because I had the perfect pie stamp that I had been dying to use! Ever since I made my apple pie and turkey pot pie with pie stamps for the crust, I had been in search of a Christmas or winter stamp. And lo and behold I found a snowflake pie stamp at Crate and Barrel that is absolutely perfect for this pie! What is more festive than mincemeat with a snowflake crust? I am in love with pie stamps…I mean how could I not be with how beautiful they make a pie look!
Here is what the crust looks like before it’s baked…so beautiful! And I’m telling you it’s SO easy to make. I actually prefer to use pie stamps over rolling out a top crust.
And here is what the pie looks like after it’s been baked. The snowflakes bake up perfectly! Beautiful AND delicious…a perfect combination. Don’t be afraid to cut into this pie either…it’s just pie, and you don’t want to miss out on its deliciousness! Serve it up with a scoop of vanilla ice cream and enjoy!
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening lard
- 1/4 cup water
Mincemeat Filling (makes about 5 cups of filling):
- 1 lbs apples after cored and peeled (about 5 medium apples)
- 1/2 lb raisins
- 1/2 lb sultanas
- 1/2 lb currants
- 1/2 lb suet see notes
- 1/2 lb sugar
- juice of 2 lemons
- 1/2 nutmeg grated
Preheat your oven to 425 degrees.
Sift flour and salt into a bowl.
With a pie cutter, cut in the shortening until the particles are pea sized.
Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork. Donât over mix or the crust will be tough.
Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
Separate the ball into 2 balls: one for the bottom crust and one for the top.
Lay out a piece of wax or parchment paper, lightly sprinkle it with flour, then roll out one of the crusts for the bottom of the pie. Then press the crust into a 9" pie plate.
Time to make the filling.
Put the apples, raisins, sultanas, currants and suet through a grinding machine, or food processor. If you are using a food processor, grind the mixture until it finely ground.
Stir in the sugar, lemon juice and nutmeg, as well as a few whole currants. Mix well.
Putting it all together:
Add the mincemeat mixture to the pie crust. You may have extra filling, so you can put it in a container to store in the fridge for later and make tarts with it, or warm it up and serve it over vanilla ice cream!
Using a new piece of parchment paper, roll out the other crust for the top of the pie. If you are using pie crust stamps, use the dough for the top crust to make them. For this pie, I just randomly laid out the snowflakes, trying to cover as much as the pie filling as possible. If you are laying on a top crust (instead of using pie stamps) just make sure to cut ventilation holes into the crust.
Bake the pie for about 20 minutes at 425 degrees (this will ensure that you don't end up with a soggy bottom crust).
Then after this time, reduce the heat to 350 degrees and bake for about 35 - 45 minutes more. (Until the crust is lightly browned and the mincemeat mix is bubbling up from under the crust.)
Let the pie cool before serving...it's best served warm, but not hot.
Recipe NotesYou can find suet in the meat freezer section of your grocery store.
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So many thanks to my dear friend Clare for letting me share her family recipe here on my blog. It means so much. Now you can enjoy this recipe as much as we do…and who knows, maybe it will become a treasured recipe in our family and yours!
Have a Merry day!