This easy pie recipe is an all-time favorite from childhood. We always bought the frozen store mincemeat pie, which from what I remember was just fruit. Some recipes I’ve seen call for some sort of beef something, but this is an all fruit mincemeat pie, and it is delicious.
Easy All Fruit Mincemeat Pie Recipe
Our recipe came from my mom, typed out, bearing that vintage look that could only mean, we found a good recipe. Her original recipe called for drizzling 1 stick of butter over the all-fruit filling, but I skipped it because I couldn’t read the image she sent. Laughing after she told me what to do with it, I don’t think it was an important ingredient. The original mincemeat recipe also called for 1/3 of a medium orange to be ground up with the peel and added. You can absolutely do that, but I opted out and chose 2 Tbsp. of very pulpy orange juice.
Soaking the Raisins
This was interesting when talking to my mom. She said, “I never remembered anything but raisins in this recipe.” That would be raisin pie, mama. The apples are the star of the pie with the other fruit, but soaking the raisins give extra flavor to this pie.
This was interesting when talking to my mom. She said she never remembered anything but raisins in this recipe. That would be raisin pie, mama. The apples are the star of the pie with the other fruit, but soaking the raisins gives extra flavor to this pie. Replacing the liquor with a regular extract flavor is an option. However, I liked the flavor the brandy gave. Additionally, I added the soaking liquid to the fruit mix which required me to increase the flour so it would thicken properly.
Mincemeat Fruit
Use any type of apple, except Delicious. We decided on the Gala. I decided to increase the apples by 1/2 cup and include one and a half cups of pear as it looked like it wasn’t going to be enough fruit. The results were very pleasing!
Using Mincemeat Spices
I didn’t realize how important the spice combination was to achieve the great mincemeat flavor. Mace was never a consideration in any of my recipes and I always made up the traditional apple pie spice combination. My advice is to not skip the mace, ever. It created that mincemeat taste and tang that you can’t make up by winging it. Also, increasing the fruit didn’t require me to increase the amount of spice. It may not seem like a lot, but you don’t want an overbearing bite.
Our Pie Crust
I used a butter pie crust. We have two versions, one is on the blog, one is in my head. They are only slightly different. I normally use 2 sticks of butter, this recipe uses 1 1/2. Using a food processor and adding ice water very slowly and only mixing until it starts to cling ever so slightly, will produce a nice crust. I dump the clingy crumbs onto plastic wrap and form push the crumbs together, flatten and refrigerate for 30 minutes.
I had lots of little helpers rolling this out and on, so it’s not perfect in appearance, but our version of all fruit mincemeat pie is our new tradition.
Brandy Whipped Cream Topping
Homemade whipped cream is delicious. There is only a little brandy in it or use any extract. Use very cold heavy cream in a glass or stainless steel. Don’t over-beat the cream. I think it was under 90 seconds and it was done. Stop and start the beaters to cream peaks. A little cream of tartar will help to keep it firmed up in the refrigerator if you aren’t using it immediately.
Enjoy!
Easy All Fruit Mincemeat Pie Recipe
If you love mincemeat, try our delicious version of this classic pie.
Ingredients
- 1 1/2 c. seedless raisins
- 1/3 c. brandy, rum or sherry
- 3 1/2 c. finely chopped fresh apple
- 1 1/2 c. fresh pear, cubed
- 2 Tbsp. orange juice with lots of pulp
- 1 1/4 c. sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. mace (don't skip this)
- 1/4 tsp. cloves
- 1/4 tsp. ginger
- PINCH ground pepper
- Flour - 2-3 TBSP. depending on juice from fruit! NOTE below.
- Favorite pie crust recipe for 10" pie
Homemade Whipped Cream
- 1 c. heavy cream
- 2 tbsp. sugar
- 2 tbsp. flavored extract or brandy
- 1/4 tsp. cream of tarter
Instructions
- Preheat your oven to 350 degrees.
- Soak the raisins in the brandy while you're making pie crusts.
- In a mixing bowl, add the chopped fruit, raisins (undrained), spices, sugar, salt and flour. You could always drain the raisins and add less flour.
- Prepare your pie pan with the bottom crust. Pour in filling, and add the top crust. Be sure to seal the edges and make vent slits on top.
- Bake at 350 degrees for 45-50 minutes. Let cool for 2 hours. Wonderful made a day ahead!
- Make the whipped cream by adding all ingredients to a glass or stainless bowl. Make sure the cream is very cold. Whip for about 2 minutes until peaks form. Don't overwhip or it will fall. You can store in the refrigerator up to 2 days.
- Bake at 350 degrees for 45-50 minutes. Let cool for 2 hours. Wonderful made a day ahead!
Notes
The flour measurement has been hard. Sometimes I have so much juice from the pears it requires more flour. Start at 2-3 TBSP. I've only ever needed 1/4 c. You'll need to guesstimate once you stir it in. It won't be super thick but should thicken up when baked.
