Classic Old-Time Mincemeat Pie made with steak, apples, raisins, and cherries—warm, spiced, and rich with old-fashioned holiday flavor.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever smell something that takes you straight back in time? For me, that’s this pie. The first time I made Old-Time Mincemeat Pie, I wasn’t totally sure what I was getting into. My grandma used to talk about it like it was a sacred relic from “the old days,” which made me both curious and a little scared. I mean, meat and fruit in a pie? My brain couldn’t quite compute that combination.
Anyway, one winter afternoon, when the kind of snow that makes you want to bake all day was falling outside, I decided to give it a shot. The kitchen filled up with this incredible smell—apples, cinnamon, cloves, something rich and mysterious underneath it all. By the time it came out of the oven, I was half in love with it already.
The first bite? Confusing. Then—magic. Sweet and savory, tart and buttery all at once. It was like every old Christmas movie rolled into a single flavor. And I suddenly understood why Grandma swore it was “real holiday food.” Ever since then, this pie has been my December ritual. It’s messy, it takes forever, but it feels right.
Why You’ll Love This Old-Time Mincemeat Pie Recipe?
There’s something unapologetically honest about this pie. It doesn’t try to be trendy or Instagram-pretty—it’s hearty, old-fashioned, and proudly traditional. The blend of steak, raisins, currants, and cherries gives it this deep, almost jammy richness that’s not like any modern dessert you’ve had.
And here’s the thing—it’s not too sweet. That’s the part I love. The tart cherries and tangy apple cider balance everything, so it’s comforting without being cloying. It tastes like a story your grandparents might’ve told around the fireplace. Kind of rustic, kind of weird, and totally beautiful.
Ingredient Notes:
You know how some recipes feel like they were written in code? This isn’t one of those, but it’s worth knowing why each part matters.
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Round Steak: Yeah, you read that right. There’s actual beef in this pie. Don’t panic—it doesn’t taste like a Sunday roast. The meat just adds this deep, earthy note that keeps the sweetness grounded.
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Apple Cider: The unsung hero. It gives a subtle tang and ties the fruit and meat together. Plus, it smells ridiculously cozy when it simmers.
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Granny Smith Apples: The tartness here keeps the pie bright. Too sweet, and it’d taste flat.
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Raisins & Currants: These give that chewy, old-world texture that screams “holiday tradition.”
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Sour Cherry Preserves: Oh, don’t skip this. They bring a pop of tartness and color that makes the filling sing.
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Candied Fruit Peel: You either love it or side-eye it. I’m in the middle—it’s festive, but I only add a little.
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Spices: Cinnamon, cloves, nutmeg, ginger. You already know—they’re what make your kitchen smell like happiness.
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Butter: Because butter makes everything better, even pie fillings from the 1800s.
How To Make Old-Time Mincemeat Pie?
Step 1: Start Slow.
You’ll begin by simmering your steak with apple cider. It’s kind of a weird sight, I’ll admit—smells like you’re halfway between dinner and dessert. Once the steak is tender, chop it up. Not too fine—you want some texture in there.
Step 2: Build the Flavor Base.
This is where the magic starts. Toss in your apples, raisins, currants, cherry preserves, sugar, fruit peel, butter, and all those warm spices. Simmer it down low and slow. I always turn on some holiday music at this point—Frank Sinatra or maybe Bing Crosby—and just let the house smell like Christmas. About an hour and a half later, it’ll be thick, glossy, and rich enough to make your stomach growl.
Step 3: Add the Cherries and Chill Out.
Literally. Stir in the drained cherries, then let everything cool before sticking it in the fridge for a week. Yeah, a week. I know it’s torture, but trust me—the flavors deepen into something magical. It’s like the pie version of aging fine wine.
Step 4: Bake That Beauty.
When you’re ready, roll out your pie dough (store-bought works if you’re over it, no judgment here). Spoon the filling in, cover it up, crimp those edges like your grandma’s watching, and brush it with cream. A sprinkle of sugar on top gives it that rustic sparkle. Bake until it’s golden and your kitchen smells like nostalgia.
Step 5: The Hard Part—Waiting.
Let it cool just a bit before cutting in. That first slice will look like dark, spiced treasure. Serve it warm, maybe with whipped cream or ice cream if you’re feeling indulgent.
Storage Options:
This pie keeps beautifully. Store it in the fridge for up to 4 days or freeze it for a few months—though let’s be honest, it never lasts that long in my house. I’ve even stored extra filling in jars before because it’s that good. Use it on toast, spooned over pancakes, or straight from the jar when you’re hiding from holiday chaos.
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Variations and Substitutions:
Part of the fun of old recipes is making them your own.
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No Meat? Totally fine. Double up on apples, raisins, and maybe splash in a bit of rum or brandy. You’ll still get that cozy flavor.
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Feeling Fancy? Add a little brandy or bourbon—it gives the filling this slow, warming depth that’s just divine.
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Switch the Fruit: No currants? Add dried cranberries. Want more tang? Go heavier on the cherries.
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Go Less Sweet: Cut back on the sugar if you like things tart. The fruits carry a lot of sweetness already.
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Shortcut Alert: Store-bought crust. No shame, my friend. December’s busy enough.
What to Serve with Old-Time Mincemeat Pie?
You don’t need much with this pie, but a little contrast never hurts.
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Whipped Cream: Light, fluffy, and dreamy on top of that rich filling.
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Vanilla Ice Cream: Melts into the warm pie like it was meant to be there.
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Brandy Butter: Old-fashioned and very festive—think butter meets dessert liquor.
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Coffee or Black Tea: Cuts the sweetness perfectly.
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Sharp Cheddar Cheese: Okay, this sounds weird if you’ve never tried it, but trust me—sweet pie + sharp cheese = life-changing.
Frequently Asked Questions:
Can I make the filling ahead?
You should. It needs at least a few days to develop flavor—honestly, a week is even better.
Can I skip the candied peel?
Absolutely. I’ve done both versions. It’s more traditional with it, but if you’re not a fan, no one’s calling the pie police.
Why does it have to sit for so long?
That’s the secret. The flavors need time to blend, mellow, and become something worth waiting for. Kind of like wine, or, you know… family gatherings after the second glass of wine.
Every time I bake Old-Time Mincemeat Pie, it feels like I’m borrowing a little piece of history. There’s something grounding about it—standing in a warm kitchen while snow drifts outside, spooning a filling that someone probably made the exact same way a hundred years ago.
It’s messy, takes forever, and honestly, it’s a bit of an acquired taste—but that’s what makes it special. It’s the kind of pie that starts conversations, brings people together, and smells like every memory worth keeping.
So if you’re feeling a little nostalgic (or just up for a baking adventure), give this one a try. Light some candles, hum along to an old Christmas song, and bake a slice of tradition right into your holiday. Can’t wait to hear how yours turns out.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old-Time Mincemeat Pie
Ingredients
For the Filling:
- 1 ¼ lb round steak cut into small pieces
- 1 c apple cider
- 4 Granny Smith apples peeled, cored, and finely diced
- 2 ½ c dried currants
- 2 ½ c raisins
- 1 16 oz jar sour cherry preserves
- 1 ⅓ c granulated sugar
- ½ lb mixed candied fruit peel chopped
- ½ c unsalted butter
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 16 oz can pitted sour cherries drained
For the Pie:
- 1 14.1 oz package double-crust pie pastry thawed
- 2 tbsp heavy cream
- 1 tsp granulated sugar for sprinkling
Instructions
Prepare the Filling:
- In a large Dutch oven, combine the round steak and apple cider. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the meat is tender, approximately 20 minutes. Remove the steak from the pot, coarsely chop it, and return it to the liquid.
Add the Remaining Ingredients:
- Stir in the diced apples, currants, raisins, cherry preserves, sugar, mixed fruit peel, and butter. Incorporate the ginger, cloves, nutmeg, cinnamon, and salt. Allow the mixture to simmer uncovered over low heat for approximately 1 hour and 30 minutes, stirring occasionally, until thickened and aromatic.
Finish the Filling:
- Add the drained sour cherries and stir well. Remove from heat and allow the filling to cool completely at room temperature. Once cooled, transfer to an airtight container and refrigerate for at least 7 days to allow the flavors to deepen.
Assemble the Pie:
- Preheat the oven to 350°F (175°C). Roll out one pie crust and line a 9-inch pie dish. Spoon the mincemeat filling evenly into the crust. Place the second crust over the top, sealing and crimping the edges securely. Cut small slits in the top to allow steam to escape.
Bake the Pie:
- Brush the top crust with heavy cream and lightly sprinkle with sugar. Bake for approximately 45 minutes, or until the crust is golden brown and the filling is bubbling gently.
Cool and Serve:
- Remove from the oven and allow the pie to cool for at least 20 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
