Traditional mincemeat pie is a quintessential holiday dish that brings warmth and nostalgia to the table. With its rich, spiced filling and flaky pastry, it’s a classic that never goes out of style. This recipe is a lovely blend of sweet and savory, perfect for festive gatherings.
The backbone of this pie is beef suet, adding a rich depth and binding the filling beautifully. Tart cooking apples provide a fresh, fruity base that complements the sweetness. We use a mix of golden raisins and currants for chewy, sweet bursts. Mixed candied peel adds a lovely citrusy note, while brown sugar deepens the sweetness. Blanched almonds introduce a subtle crunch. The zest and juice from a lemon and an orange lighten the mix with fresh, zesty notes. Our spices—cinnamon, nutmeg, cloves, and allspice—warm the soul and turn this pie into a festive treat. Finally, a splash of brandy and apple cider marries the flavors, making it irresistibly aromatic.
This traditional mincemeat pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a warm custard sauce for a comforting finish. A glass of mulled wine or cider complements the pie’s spiced filling beautifully.
Start by grabbing a large mixing bowl. Combine your beef suet, apples, raisins, currants, candied peel, brown sugar, almonds, and the zest and juice of your lemon and orange. Give it a good stir to mix everything well.
Next, sprinkle in your cinnamon, nutmeg, cloves, and allspice. Stir again, ensuring the spices are evenly distributed for a balanced flavor.
Pour in the brandy and apple cider, then mix thoroughly. This step will bring the mixture together and infuse it with a lovely aroma.
Once combined, cover the bowl and pop it in the fridge. Let it sit for at least 24 hours. This resting period is crucial for the flavors to meld together and develop that traditional taste.
The next day, preheat your oven to 425°F (220°C). While the oven warms up, roll out half of your pie crust and line a 9-inch pie dish with it.
Spoon the mincemeat mixture into the pastry-lined dish, spreading it out evenly with a spatula or the back of a spoon.
Roll out the remaining pastry and lay it over the filling. Trim any excess, then press the edges to seal the crust. Don’t forget to cut a few slits in the top so steam can escape during baking.
Bake the pie for 30 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 20 minutes until the crust turns a lovely golden brown.
Once baked, allow the pie to cool slightly before serving. This rest period helps the filling settle, making it easier to slice.
Share