Old-Time Mincemeat Pie
A rich and nostalgic Old-Time Mincemeat Pie filled with tender steak, tart cherries, sweet raisins, and warm spices, baked inside a buttery, flaky crust. A traditional holiday classic that captures the taste of old-fashioned comfort.
8 Servings
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
To make this Old-Time Mincemeat Pie gluten-free, substitute the regular pie crust with a certified gluten-free pastry crust. Ensure that the candied fruit peel, preserves, and other ingredients are labeled gluten-free, as cross-contamination can occur in processed products. The filling itself is naturally gluten-free, so only the crust substitution is necessary to enjoy this timeless dessert safely.