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This apple mincemeat pie offers a modern twist on the traditional filling, omitting meat and suet entirely and embracing the natural sweetness of fruit and the depth of warming spices.
What is minced meat pie?
Mincemeat pie originated in medieval England, evolving over centuries from a savory dish combining meat, dried fruits, and spices into the sweet, fruit-filled pastry we know today. Under the influence of Victorian tastes, mincemeat pies became predominantly sweet, with little or no meat. Suet remained a common ingredient, but the focus shifted to fruits, nuts, and spices. Alcohol, such as brandy or rum, became a key component for flavor and preservation.
Modern mincemeat Pie
Today, mincemeat pie is typically a dessert made with a rich, spiced filling of dried fruits, nuts, and sometimes suet, soaked in alcohol for flavor and preservation. While meat is no longer common, the name persists as a nod to its historical origins. Suet is not used in this recipe, so the filling is strictly fruits and nuts.
Apple Mincemeat Pie (Meatless)
Ingredients
- 2 9-inch homemade all-butter pie crust or use store-bought deep-dish
- 2 Tbsp unsalted butter cold, cubed, chilled
Fruits:
- 600 g apples 4-5 medium apples, peeled, cored, diced
- 32 g dried apricots diced
- 85 g golden raisins
- 56 g roasted unsalted walnuts diced
- 60 g roasted unsalted pistachio diced
- 46 g crystallized ginger diced
- Juice of 2 lemons and the zest
- 156 g maple syrup
- ½ cup apple brandy
- 28 g tapioca starch
Spices:
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ½ tsp kosher salt
Flour-sugar dust:
- 1 tsp turbinado sugar
- 1 tsp all-purpose flour
Egg wash:
- 1 large egg beaten
Topping: (optional)
- Swedish pearl sugar
Instructions
Prepare the filling: (at least 3 days in advanced up to one week)
- All the ingredients for filling like the fruits, dried fruits, and nuts need to be in about 1/2-inch pieces, roughly. Add them to a large mixing bowl. Add all the spices and use a large spoon to toss to combine
- In a separate bowl, whisk lemon juice, zest, maple syrup, apple brandy, and tapioca starch. Pour this over the fruit filling and use the large spoon to toss to combine again
- Transfer this mixture to a large container with a lid. Let the filling sit in the fridge for at least 3 days or up to one week. This allow the flavor to meld
When ready to assemble the pie:
- 15 minutes before you plan to bake, set your oven rack at the middle rack. Preheat the oven to 450 F (230 C) for conventional oven, 430 F (220 C)
- Make sure the unbaked pie crust is cold from the fridge. Sprinkle the bottom of the crust with mixture of turbinado sugar and all-purpose flour evenly. This layer is to prevent the bottom of the crust from getting soggy
- Spread the filling on top of the pie crust. Dot the filling with the chilled butter cubes evenly.
- I do some cut-outs on the second crust using small cookie cutters.
- Place the second pie crust on top
- Roll the overhanging edges upward to seal the edges and then crimp the edges as you wish. Put the assembled pie in the freezer for 15 minutes while you preheat the oven. Preheat the oven to 450 F (230 C) for conventional oven, 430 F (220 C) for convection oven
- Line a baking pan with parchment paper
- Remove the assembled pie from the freezer and place on top of the baking pan. Brush the top crust and edges with egg wash. If you did some cut-outs earlier, place the cut-out pieces on the crust for decorative purpose. Use a sharp paring knife to score 3-4 lines to create steam vents if you didn't do any cut-outs like I did.
- Sprinkle with some small pearl sugar (optional)
Baking:
- Place the baking pan with the assembled pie on it on the middle rack of the oven and bake for 20 minutes and then lower the temperature to 325 F (160 C) for conventional oven, 300 F (150 C) for convection oven and continue to bake for 50-70 minutes or until the pie juices are bubbling in the center
Cooling:
- Remove from the oven and set the pie on top of the cooling rack to cool down for 6 hours or longer before serving
Storage:
- Leftover pie can be kept at room temperature for 2-3 days. Wrap in plastic wrap and store at cool dry place.
- Once the pie has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. Label it with the date so you know how long it’s been stored. The pie can be kept frozen for up to 2 months. When ready to enjoy, thaw the pie in the refrigerator overnight. Reheat it in the oven at 350°F (175°C) for about 15-20 minutes to warm it through and crisp up the crust.
*Nutrition facts are just estimates and calculated using online tools*
Do I need to soak the filling for at least 3 days?
The purpose of soaking the filling is to allow the flavor to meld together. So, I highly recommend soaking them for at least 3 days. The longer you soak them, the more intense the flavor is going to be.
Alcoholic substitutes for apple brandy
1. Regular Brandy
Why Use It: Brandy shares the same base characteristics as apple brandy but without the apple-specific flavor. It adds warmth and depth to the filling.
Adjustment: Add a small splash of apple juice or cider alongside the brandy to mimic the apple note.
2. Calvados
Why Use It: Calvados is a type of apple brandy from France and is the closest flavor match to apple brandy.
Adjustment: Use it 1:1 as a perfect replacement.
3. Dark Rum
Why Use It: Dark rum introduces a rich, molasses-like sweetness and warmth that complements the spices and dried fruits in the filling.
Adjustment: Use in the same amount as apple brandy.
4. Apple Cider with a Splash of Whiskey
Why Use It: Apple cider replicates the fruity essence of apple brandy, while whiskey adds the depth and complexity of an aged spirit.
Adjustment: Mix cider and whiskey in a 3:1 ratio, then use as a substitute.
Non-Alcoholic substitutes for brandy
1. Apple Cider (Unfiltered)
Why Use It: Apple cider provides the fruity, tangy apple flavor without the alcohol.
Adjustment: Use slightly less than the original amount of brandy, as cider is more liquid.
2. Apple Juice (Unsweetened)
Why Use It: Apple juice adds a lighter sweetness and apple essence, though it lacks the depth of brandy.
Adjustment: Consider simmering the juice with a cinnamon stick and cloves for a few minutes to enhance its complexity.
3. Pear Nectar
Why Use It: Pear nectar has a complementary fruity sweetness that pairs well with the spices and dried fruits in the filling.
Adjustment: Use 1:1 as a substitute.
4. Orange Juice
Why Use It: Orange juice adds a citrusy brightness that contrasts beautifully with the rich spices and nuts.
Adjustment: Use the same amount, but ensure it’s freshly squeezed for the best flavor.
