Mincemeat Pie

A popular holiday treat traditionally served in Britain, mincemeat is a mixture of dried fruits, nuts and spices laced with suet. The pie is easiest to make with mincemeat. We dress it up with brandy-spiked apples and a lemony crust. Slideshow: More Pie Recipes 

Mincemeat Pie
Photo: Abby Hocking / Food & Wine
Active Time:
30 mins
Total Time:
5 hrs
1 9-inch pie



  • 3 cups all-purpose flour

  • 1 cup confectioners’ sugar

  • 1 tablespoon finely grated lemon zest

  • 1/2 teaspoon kosher salt

  • 2 sticks unsalted butter, cubed and chilled

  • 2 large egg yolks

  • 1/4 cup cold water


  • 2 cups jarred mincemeat

  • 1 Granny Smith apple, peeled, cored and cut into 1/4-inch dice

  • 5 tablespoons brandy

  • 1 large egg, beaten with 1 teaspoon water

  • 1 cup cold heavy cream

  • 1/4 cup sour cream


  1. MAKE THE CRUST: In a food processor, combine the flour, confectioners’ sugar, lemon zest and salt and pulse to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. In a small bowl, beat together the egg yolks with the water. Drizzle the yolk mixture over the flour mixture and pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 disks. Wrap the disks in plastic wrap and refrigerate until chilled, about 1 hour.

  2. MAKE THE FILLING: In a medium bowl, mix the mincemeat with the apples and 3 tablespoons brandy. Preheat the oven to 425° and set a foil-lined baking sheet inside.

  3. Arrange piece of dough between 2 large sheets of plastic and roll out each to a 12-inch round about 1/8 inch thick. Fit 1 round into a 9-inch pie plate. Spread the filling in the pie shell, then top with the remaining dough round. Trim the overhang to 1/2 inch, then tuck the top edge under the bottom edge and crimp decoratively. Refrigerate the pie 30 minutes before baking.

  4. Brush the pie with the egg wash. Make 6 teardrop-shaped cuts in the top. Set the pie on the baking sheet and bake 20 minutes, then reduce the oven temperature to 350°. Bake for 40 minutes longer, until the pie is golden and filling begins to bubble. Transfer the pie to a rack and let cool completely.

  5. Just before serving, in a medium bowl, beat the cream with sour cream and the remaining 2 tablespoons of brandy until soft peaks form. Serve the pie in wedges with dollops of the brandy cream.

Make Ahead

The baked pie can be stored at room temperature overnight.

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