Mock Mincemeat Pie

Mock Mincemeat Pie
  • PREP TIME
    20 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    8 People
  • VIEWS
    72

A heartwarming pie that captures the essence of traditional mincemeat without the meat. Infused with bright citrus notes and warm spices, this pie is a delightful alternative to classic apple and raisin fillings, perfect for the holiday season or any time you crave a comforting dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    73 g
  • Fiber
    4 g
  • Protein
    4 g
  • Saturated Fat
    4 g
  • Sodium
    248 mg
  • Sugar
    45 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat your oven to 425°F (220°C). (5 minutes)

02

Step

In a large saucepan, combine the sliced apples, raisins, apple cider, orange juice, and orange zest. Place over medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the apples are very soft and the mixture has thickened slightly, about 20 minutes. (25 minutes)

03

Step

Stir in the granulated sugar, crushed soda crackers, ground cinnamon, and ground cloves. Ensure all ingredients are well combined. (5 minutes)

04

Step

Pour the apple mixture into one of the pie crusts, spreading it evenly. Top with the second pie crust. (2 minutes)

05

Step

Pinch and crimp the edges of the pie crusts together to seal. Use a fork to pierce the top crust in several places to allow steam to escape. (3 minutes)

06

Step

Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking until the top crust is golden brown, about 30 minutes more. (45 minutes)

07

Step

Remove from the oven and let cool completely before serving. This allows the filling to set properly.

For a richer flavor, consider adding 1-2 tablespoons of brandy or dark rum to the filling after cooking.
The filling can be made several days in advance and stored in an airtight container in the refrigerator.
If you're using homemade pie crust, ensure it is chilled before filling and baking to prevent shrinking.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Arvel Bradtke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 24 Ratings)
Total Reviews: (10)
  • Santos Sporer

    I've made this for years, and it's always a hit!

  • Corrine Hudson

    I added a splash of brandy, as suggested, and it was delicious!

  • Lenny Weimann

    A great alternative to traditional mincemeat pie, especially for those who don't eat meat!

  • Guillermo Macejkovic

    The orange zest really makes a difference. It adds a brightness that I didn't expect, but it's fantastic.

  • Gladys Kutch

    I made the filling a day ahead, and it saved so much time on Thanksgiving Day. Great recipe!

  • Jed Kiehn

    This recipe is a Thanksgiving staple in our house! So much easier than traditional mincemeat, and everyone loves it.

  • Lonie Kutch

    I subbed the apple cider for apple juice since that's what I had on hand, and it turned out great!

  • Betty Corwin

    My family thought this pie was wonderful! I used a pre-made pie crust to save even more time.

  • Armani Leuschke

    I reduced the sugar by a quarter cup, and it was still plenty sweet enough for me.

  • Kenneth Sporer

    The soda crackers are genius! They add just the right amount of thickening without being gluey.

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