If you’re craving a dessert that feels nostalgic, hearty, and deeply comforting, this Old-Time Mincemeat Pie delivers timeless flavor in every bite. Rooted in heritage baking, this classic recipe blends tender meat, sweet apples, dried fruit, and warm spices inside a flaky golden crust. It’s a wonderful choice for holidays, winter gatherings, or whenever you want to bring old-fashioned charm back to the table.
Why You’ll Love This Old-Time Mincemeat Pie
This recipe is beloved for good reason. It’s rich without being overwhelming, sweet yet warmly spiced, and surprisingly satisfying. Unlike modern fruit-only versions, traditional mincemeat pie includes finely chopped meat, which adds depth and balance to the sweetness. The result is a filling that’s complex, cozy, and perfect for cold-weather baking. Best of all, this version is family-friendly and easy to prepare at home.
Ingredients You’ll Need
To make this classic pie, you’ll need a combination of pantry staples and fresh ingredients:
- Cooked beef or venison, finely chopped
- Apples, peeled and chopped
- Raisins and currants
- Brown sugar
- Unsalted butter (or suet, if preferred)
- Lemon juice and lemon zest
- Ground cinnamon, nutmeg, allspice, and cloves
- Salt
- Apple cider or apple juice (non-alcoholic)
- One double pie crust
Each ingredient plays a role, from the apples that add brightness to the spices that create that unmistakable holiday aroma.
How to Make Old-Time Mincemeat Pie (Step-by-Step)
Step 1: Prepare the Filling
In a large bowl, combine the finely chopped cooked meat, apples, raisins, currants, and brown sugar. Stir until evenly mixed.
Step 2: Add Flavor
Mix in the lemon juice, lemon zest, butter, spices, and salt. Pour in the apple cider or juice and stir until the filling is moist and well blended.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). Line a pie dish with the bottom crust, then spoon in the mincemeat filling, spreading it evenly. Cover with the top crust, seal the edges, and cut small vents in the top.
Step 4: Bake
Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil.
Step 5: Cool and Serve
Let the pie cool for at least 30 minutes before slicing. This helps the filling set and makes cleaner slices.
Tips & Variations
- Make ahead: The filling can be prepared a day in advance and refrigerated.
- Sweeter touch: Add an extra handful of raisins if you like a sweeter pie.
- Spice boost: Increase cinnamon slightly for a warmer flavor profile.
- No suet option: Butter works beautifully and keeps the texture rich.
Serving Ideas & Storage
Serve Old-Time Mincemeat Pie slightly warm or at room temperature. It pairs well with vanilla ice cream or lightly sweetened whipped cream. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze the baked pie for up to 2 months; thaw overnight before serving.
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Easy Old-Time Mincemeat Pie Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 slices 1x
Description
A cozy, heritage-style Old-Time Mincemeat Pie made with finely chopped cooked beef (or venison), apples, currants, raisins, bright lemon, and warm spices—baked in a buttery golden crust. Deeply comforting for holidays and cold-weather gatherings.
Ingredients
1 cup cooked beef or venison, finely chopped
2 cups apples, peeled, cored, and finely chopped
1 cup raisins
1 cup currants
1 cup packed brown sugar
1/2 cup suet OR unsalted butter, melted
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup apple cider (non-alcoholic) OR apple juice
1 double pie crust (bottom + top)
Instructions
1. Preheat oven to 375°F (190°C). Place the bottom crust in a 9-inch pie dish and chill while you mix the filling.
2. In a large bowl, combine chopped cooked meat, chopped apples, raisins, currants, and brown sugar.
3. Stir in melted suet or butter, lemon juice, lemon zest, cinnamon, nutmeg, allspice, cloves, and salt until evenly coated.
4. Pour in apple cider (or apple juice) and mix until the filling is moist and well combined.
5. Spoon filling into the prepared bottom crust. Add the top crust, seal and crimp edges, then cut 4–6 small vents on top.
6. Bake 45–55 minutes, until the crust is golden and the filling bubbles. If edges brown too fast, cover edges with foil.
7. Cool at least 30 minutes (longer is better for clean slices). Slice and serve warm or at room temperature.
Notes
No-alcohol swap: use apple cider or apple juice instead of brandy.
No suet: unsalted butter works great and keeps the filling rich.
Make-ahead: mix filling up to 24 hours ahead; cover and refrigerate, then assemble and bake.
Storage: cover and refrigerate up to 4 days. Freeze baked pie up to 2 months; thaw overnight in the fridge.
Serving idea: great with vanilla ice cream or lightly sweetened whipped cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg
Nutrition Facts (Per Serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 420 |
| Protein | 8g |
| Carbohydrates | 55g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 260mg |
Final Thoughts
This Old-Time Mincemeat Pie is more than a dessert — it’s a slice of tradition. With its rich filling and flaky crust, it’s the kind of recipe that brings people together and sparks memories. Whether you’re reviving a family favorite or trying mincemeat pie for the first time, this comforting classic deserves a place on your table.