Total time: 1 1/2 hours, plus chilling time
Servings: 8 to 10
Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop. For the filling you’ll need seedless grapes and tart apples, such as Granny Smith or Braeburn, that hold their shape during cooking. To appreciate the full flavor of fruit and spice, serve the pie hot or at room temperature, topped with a scoop of your favorite ice cream -- butter pecan or vanilla for me. Traditional mincemeat is spiked with hard liquor; here I suggest bourbon, but orange juice is fine too, and child-friendly.
Light cream pastry dough
3 cups flour, plus extra for rolling
3/4 cup (1 1/2 sticks) butter
3/4 teaspoon salt
1 egg yolk
2/3 cup heavy cream, more if needed
1. Sift the flour into a mound on a work surface and make a wide well in the center. Pound the butter with a rolling pin to soften it. Add the butter to the well with the salt, egg yolk and cream. Work these ingredients with the fingertips of one hand until thoroughly mixed. Using a pastry scraper or metal spatula, draw in flour from the sides and work the dough with the fingers of both hands until coarse crumbs form; they should be soft but not sticky. If they seem dry, sprinkle with an additional tablespoon of cream and continue working to form a rough dough. Press the dough together to form 2 balls, one twice as large as the other.
2. On a lightly floured surface, quickly knead the dough. Take a ball of dough and push it away from you with the palm of your hand, flattening it on the work surface. Gather up the dough, and repeat the action two or three times -- this distributes butter in the flour so dough becomes smooth and pliable. Shape it into a ball and cover loosely with plastic wrap. Repeat with remaining dough. Refrigerate the dough for 30 minutes.
Pie filling and assembly
2 tart apples
Grated zest and juice of 1 lemon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 cups (about 1/2 pound) seedless green or red grapes, halved
2 tablespoons chopped candied orange peel
1/2 cup walnut pieces
3/4 cup dark raisins
3/4 cup golden raisins
3/4 cup light brown sugar
1/4 cup bourbon, or orange juice
2 tablespoons melted butter (for brushing)
11- to 12-inch tart pan with removable base
1 egg
1/2 teaspoon salt
1. Core, halve and dice the unpeeled apples into one-fourth-inch pieces. Toss the apples into a bowl with lemon zest and juice. Stir in the cinnamon, nutmeg and allspice. Add the grapes, candied orange peel, walnuts and dark and golden raisins and stir until the fruits are evenly mixed. Stir in the brown sugar, then the bourbon or orange juice.
2. Brush the tart pan with melted butter. Sprinkle your countertop with flour and roll the large ball of pastry dough to a 13- to 14-inch round. Line the tart pan with the dough, leaving about 1-inch overlap of dough at the rim. Spoon the mincemeat filling into the shell and gently flatten the top with a spatula or the back of a spoon. Roll out remaining dough to fit the top of the pie, with about 1-inch overhang, and lift it onto the pie with the rolling pin to cover the mincemeat. Trim the edges of the dough with scissors and pinch with your fingertips to seal and make a fluted edge.
3. In a small bowl, whisk together the egg and salt to form a wash. Brush the surface of the pie with wash. With the tip of a knife, slash the dough in a decorative pattern so steam can escape. If you like, decorate the top with leaves made from dough trimmings, brushing them with glaze. Chill the pie thoroughly 20 to 30 minutes.
4. Heat the oven to 375 degrees, and put a baking sheet on the bottom rack of the oven to heat. Brush the chilled pie again with glaze. Set the pie on the hot baking sheet and bake until browned and the pie starts shrinking from the side of the pan, 40 to 50 minutes. A skewer inserted in pie center should be very hot to the touch when withdrawn. (The pie can be baked a day ahead; wrap it tightly in foil and refrigerate.)
5. To reheat, place the pie in a 300-degree oven for 20 to 25 minutes. Let it cool slightly, then unmold onto a platter.
Each of 10 servings: 573 calories; 7 grams protein; 76 grams carbohydrates; 4 grams fiber; 27 grams fat; 15 grams saturated fat; 106 mg. cholesterol; 323 mg. sodium.
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FAQs
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and often beef suet, usually used as a pie or pastry filling. Mincemeat formerly contained meat, notably beef or venison. Many modern recipes replace the suet with vegetable shortening.
WikipediaGo with the tradition and eat a dozen
There is a tradition of eating one mince pie each day over the 12 days of Christmas from Christmas Eve to 5 January.
What is traditional mincemeat made of? ›
Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat did indeed have meat in the mix; in fact, the whole point of mincemeat was to preserve meat with sugar and alcohol.
What was the original filling for mince pie? ›
The reason mincemeat is called meat is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.
Why is mincemeat so expensive? ›
Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.
What is the difference between mince pie and mincemeat pie? ›
A mince pie, though originally containing meat, is a sweet pie, with pastry top and bottom, filled with a sweet mixture of dried fruit, peel, commonly alcohol like brandy, and small pieces of suet( an animal fat, and reminder of a mince pie's meat origins). This sweet mixture is ( confusingly) called 'mincemeat'.
What is the etiquette for mince pies? ›
Going on to how one should formally eat a mince pie, she explains: 'One would pick up the mince pie with a thumb and first finger, and lift [it] away from the plate. 'The mince pie is crumbly, so make sure anything that falls from the mince pie falls onto your plate.
How long do homemade Christmas mince pies last? ›
The mince pies will keep well for at least 1 week, stored in an airtight container at room temperature. The pastry will soften a little in that time, but they'll still taste glorious. Switch out the dried fruit for what you like best – just keep the volume the same.
How long does Christmas mincemeat last in the fridge? ›
Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
Can you use a year old mincemeat? ›
Yes. I'd use that. Mincemeat has a very long shelf life, far longer than that printed on the container, (which is only a short while ago). I'd add a slug of brandy or whiskey to perk it up a bit!
The containers you use must be scrupulously clean, so I like to use jars straight out of the dishwasher or I sterilise them in the oven. If you store it in a cool dark place the mincemeat will last for up to 1 year unopened. Once open store in the refrigerator and use within 3=4 months.
What is the difference between mincemeat and minced meat? ›
Mince is ground or finely chopped meat. Mincemeat, if referring to the mincemeat in pies, is a mixture of finely chopped dried fruit, nuts, sugar, spices and alcohol, sometimes containing minced meat, sometimes not.
When did they stop putting meat in mince pies? ›
By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.
Why do they call it mincemeat? ›
In the past mince pies were very different from what we enjoy today. They were stuffed with meats like mutton, rabbit, and pork which is why the filling is known as "mincemeat."
Why are mince pies so nice? ›
A good mince pie is a delicately spiced, sumptuously light fruit filling encased in a buttery, crumbly crust. They're like souffles in that they're incredibly easy to do badly, but when baked properly they are a gustatory delight!
What the heck is mincemeat? ›
So What is Mincemeat? Historically, mincemeat was a way of preserving meat using sugar and alcohol without smoke or salt. The meat of choice tended to be mutton.
What odd ingredient did mince pies once contain? ›
Markham's recipe called for an entire leg of mutton and three pounds of suet which were mixed with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel, a list of ingredients that, save for the meat, which is remarkably like that used today.
Why is mincemeat not vegan? ›
Most mincemeat is vegan or vegetarian suet that is used in place of animal suet, so in most cases you'll be in luck. The only thing that might make it not-so-vegan is the addition of brandy, as some types aren't vegan. If you're not sure, double check the ingredients label.
Should mincemeat pie be served hot or cold? ›
Serving to Impress
Many people enjoy mincemeat pie served warm, but it can also be served cold. The recipe below features both mini pies or you can make two nine-inch pies. You can pair mincemeat pie with ice cream, custard, or low-fat Greek yogurt for a sweet treat that's sure to impress!
