Apple Mincemeat Pie (Meatless)

Course: Dessert

Cuisine: english

Prep Time: 30

Cook Time: 1 30

Soak the fruits: 3

Total Time: 3 2

Servings: servings (9-inch round pie)

Calories: 369kcal

Author: Marvellina

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.

Print Recipe

US Customary - Metric

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