18 Delicious Mincemeat Pie Recipes Traditional

Venture into the heart of holiday baking with our collection of 18 Delicious Mincemeat Pie Recipes Traditional. Whether you’re a seasoned baker or new to the kitchen, these recipes promise to fill your home with the warm, spicy aromas of the season. From classic versions to creative twists, there’s a mincemeat pie here to delight every palate. Ready to find your new favorite? Let’s dive in!

Classic Mincemeat Pie with Brandy Butter

Zesty as a summer breeze and rich as a winter’s tale, this Classic Mincemeat Pie with Brandy Butter is your ticket to flavor town. Whether you’re a pie novice or a seasoned baker, this recipe promises to deliver a slice of heaven with every bite.

Ingredients

• 2 cups of all-purpose flour, because we’re not reinventing the wheel here
• A pinch of salt, to keep things interesting
• 1 cup of cold unsalted butter, cubed – think chilly winter mornings
• 4-6 tbsp of ice water, just enough to bring the dough together
• 3 cups of mincemeat, homemade or store-bought, no judgment here
• A splash of brandy, for that grown-up pie vibe
• 1/2 cup of softened butter, because more butter is always the answer
• 1 cup of powdered sugar, to sweeten the deal
• 2 tbsp of brandy, because why not double down on the fun?

Instructions

1. Preheat your oven to 375°F (190°C) – let’s get this party started.
2. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and work them into the flour with your fingers until the mixture resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap it in plastic and chill for 30 minutes. Patience is a virtue.
4. Roll out the dough on a floured surface to fit your pie dish. Trim the edges, then fill with mincemeat. Cover with a second rolled-out dough piece or create a lattice top for that Instagram-worthy finish.
5. Bake for 45-50 minutes, or until golden brown. Let it cool slightly before serving. Tip: A pie shield or foil can prevent the edges from burning.
6. For the brandy butter, beat the softened butter and powdered sugar until fluffy. Stir in the brandy until smooth. Serve alongside the warm pie.

Flaky, buttery crust meets the rich, spiced mincemeat in a dance of flavors that’s downright irresistible. Serve it with a dollop of brandy butter melting over the top, and watch as your guests’ eyes light up with every forkful.

Vegan Mincemeat Pie with Coconut Cream

Hold onto your hats, folks, because we’re about to dive into a pie that’s so good, it’ll make your taste buds do a happy dance. This vegan mincemeat pie with coconut cream is the dessert hero you didn’t know you needed, blending cozy spices with a creamy, dreamy topping that’s 100% plant-based.

Ingredients

• 2 cups of all-purpose flour, because every great pie starts with a solid foundation
• A pinch of salt, to keep things interesting
• 3/4 cup of vegan butter, chilled and cubed – cold butter equals flaky crust, my friend
• 4-6 tbsp of ice water, just enough to bring the dough together
• 2 cups of vegan mincemeat, because we’re keeping it kind and cruelty-free
• 1 can of full-fat coconut milk, chilled overnight – this is the secret to whipped coconut cream magic
• A splash of vanilla extract, for that sweet, sweet aroma
• A couple of tbsp of powdered sugar, to sweeten the deal

Instructions

1. Preheat your oven to 375°F (190°C) – let’s get it nice and toasty for our pie.
2. In a large bowl, whisk together the flour and salt. Add the vegan butter and use your fingers to rub it into the flour until it resembles coarse crumbs. Pro tip: Keep those butter pieces cold for the flakiest crust.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it – we’re making pie, not bread.
4. Roll out the dough on a floured surface to fit your pie dish. Gently place it in the dish, trim the edges, and prick the bottom with a fork. Blind bake for 15 minutes to prevent a soggy bottom.
5. Fill the pre-baked crust with vegan mincemeat and bake for another 25 minutes, or until the filling is bubbly and the crust is golden brown.
6. While the pie cools, scoop out the solidified coconut cream from the can (save the water for smoothies!). Whip it with vanilla extract and powdered sugar until light and fluffy. Pro tip: Chill your mixing bowl and beaters for 10 minutes before whipping for best results.
7. Spread the coconut cream over the cooled pie or serve it on the side for a DIY topping situation.

Dig into this pie and marvel at the contrast between the spiced, fruity mincemeat and the cool, creamy coconut topping. Serve it with a sprinkle of cinnamon or a drizzle of maple syrup for an extra touch of decadence.

Gluten-Free Mincemeat Pie Almond Crust

Just when you thought mincemeat pie couldn’t get any better, we’re throwing a gluten-free almond crust into the mix. It’s like giving your favorite holiday dessert a snazzy new outfit that’s not only stylish but also secretly healthy(ish).

Ingredients

• 2 cups of almond flour (because regular flour is so last season)
• A pinch of salt (just enough to whisper sweet nothings to the flour)
• 1/4 cup of coconut oil, melted (for that tropical twist)
• A splash of vanilla extract (because vanilla makes everything better)
• 1 tbsp of maple syrup (for a hint of sweetness that’s not too clingy)
• 2 cups of your favorite gluten-free mincemeat (the star of the show)

Instructions

1. Preheat your oven to 350°F, because it’s time to get this party started.
2. In a bowl, mix the almond flour and salt like they’re old friends catching up.
3. Add the melted coconut oil, vanilla extract, and maple syrup to the bowl. Stir until the mixture clings together like a group hug. Tip: If it’s too dry, a teeny bit more coconut oil won’t hurt.
4. Press the dough into a 9-inch pie dish, making sure it’s even and reaches up the sides. No crumb left behind! Tip: Use the bottom of a glass to smooth it out for a professional touch.
5. Bake the crust for 10 minutes, just until it starts to golden like a summer tan.
6. Let the crust cool for a bit, then spoon in the mincemeat, spreading it out like you’re tucking it into bed.
7. Bake for another 20 minutes, until the mincemeat is bubbling like a gossip and the crust is golden brown. Tip: Keep an eye on it to avoid over-browning; nobody likes a pie with a sunburn.

Rich in flavor and with a crust that’s delightfully crumbly yet sturdy, this pie is a showstopper. Serve it warm with a dollop of coconut whipped cream, and watch as it disappears faster than your New Year’s resolutions.

Spiced Mincemeat Pie with Orange Zest

Ready to spice up your life with a pie that’s as bold and zesty as your personality? This Spiced Mincemeat Pie with Orange Zest is the culinary equivalent of a fireworks show—explosively flavorful and impossible to ignore. Perfect for when you want to impress without the stress, it’s a merry little dance of spices and citrus that’ll have everyone begging for seconds.

Ingredients

• 2 cups of mincemeat (store-bought or homemade, we’re not judging)
• A splash of brandy (because why not?)
• 1 tsp of ground cinnamon (for that warm hug flavor)
• 1/2 tsp of ground nutmeg (a little goes a long way, friend)
• The zest of one orange (for that sunny burst of joy)
• 1 tbsp of butter (the unsung hero of flakiness)
• 1 package of pre-made pie crust (we’re all about that easy life)
• A couple of tbsp of sugar (to sweeten the deal)

Instructions

1. Preheat your oven to 375°F (190°C) because it’s showtime.
2. In a bowl, mix the mincemeat, brandy, cinnamon, nutmeg, and orange zest like you’re the conductor of a flavor orchestra.
3. Roll out your pie crust into a 9-inch pie dish, because presentation matters, darling.
4. Pour the spiced mincemeat mixture into the crust, spreading it evenly like you’re tucking it into bed.
5. Dot the top with butter because butter makes everything better.
6. Cover with the second pie crust, crimping the edges to seal the deal—no leaks allowed.
7. Cut a few slits in the top crust; it’s not just for looks, it lets the pie breathe.
8. Sprinkle the top with sugar for that irresistible sparkle and crunch.
9. Bake for 45 minutes or until the crust is golden brown and the filling is bubbling like a gossip.
10. Let it cool for at least 15 minutes unless you enjoy molten fruit lava.

How’s that for a showstopper? The crust is flaky, the filling is a spicy-sweet symphony, and that orange zest? It’s like the pie just winked at you. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate ‘wow’ factor.

Mincemeat and Apple Pie Crumble Topping

Now, who said mincemeat and apples can’t have a little party in a pie? This Mincemeat and Apple Pie Crumble Topping is like the ultimate mash-up of holiday cheer and cozy autumn vibes, all baked into one irresistible dessert that’ll have everyone asking for seconds.

Ingredients

• 2 cups of mincemeat (because why not go all out?)
• 3 large apples, peeled and sliced (a mix of tart and sweet works wonders)
• 1 cup of all-purpose flour (the backbone of our crumble)
• 1/2 cup of brown sugar (for that deep, caramel-like sweetness)
• 1/2 cup of unsalted butter, chilled and diced (cold butter equals flaky goodness)
• A splash of vanilla extract (because vanilla makes everything better)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing games here, we want it just right.
2. Toss the sliced apples and mincemeat together in a bowl. Think of it as getting them acquainted before the big bake.
3. In another bowl, mix the flour, brown sugar, and salt. Add the diced butter and vanilla extract, then rub everything together with your fingers until it resembles coarse breadcrumbs. Pro tip: Keep the butter cold for the best texture.
4. Spread the apple and mincemeat mixture in a pie dish, then sprinkle the crumble topping evenly over the top. No skimping – we want full coverage.
5. Bake for 35-40 minutes, or until the topping is golden and the filling is bubbling around the edges. Another pro tip: Place a baking sheet underneath to catch any drips.
6. Let it cool for a bit before serving. This isn’t just about avoiding burnt tongues – it helps the filling set too.

Let’s talk about the magic here: that crumble topping is all about the contrast – crispy, buttery, and sweet, sitting atop a spiced, fruity filling that’s just begging to be paired with a scoop of vanilla ice cream. Or, go wild and serve it warm with a dollop of clotted cream for a truly decadent experience.

Chocolate Mincemeat Pie Dark Chocolate Ganache

Now, let’s dive into a dessert that’s as fun to make as it is to eat—imagine a pie that combines the rich, deep flavors of dark chocolate with the unexpected twist of mincemeat, all topped off with a silky ganache that’ll have you swooning.

Ingredients

• 1 1/2 cups of all-purpose flour, because every great pie starts with a solid foundation
• A pinch of salt, to keep things interesting
• 1/2 cup of unsalted butter, cold and cubed, for that flaky crust we all dream about
• 4-6 tbsp of ice water, just enough to bring it all together
• 1 cup of mincemeat, because why not add a little mystery to your pie?
• 8 oz of dark chocolate, chopped, for that ganache that’s smoother than your morning jazz playlist
• 3/4 cup of heavy cream, because richness is key
• A splash of vanilla extract, for that hint of sweetness and aroma

Instructions

1. Preheat your oven to 375°F (190°C)—no cheating, let it fully preheat for the perfect crust.
2. In a large bowl, mix the flour and salt. Add the butter and use your fingers to rub it in until it resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting too soon.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap it in plastic and chill for 30 minutes. Patience is a virtue here.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges, then blind bake for 15 minutes. Tip: Use pie weights or dried beans to prevent puffing.
5. Spread the mincemeat evenly over the baked crust. Because surprises should be evenly distributed.
6. For the ganache, heat the heavy cream until just boiling, then pour over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth. Add vanilla extract. Tip: A whisk works wonders here for a silky texture.
7. Pour the ganache over the mincemeat layer, then refrigerate for at least 2 hours until set. Trust us, it’s worth the wait.

Velvety ganache meets the spiced, fruity mincemeat in a dance of flavors and textures that’s nothing short of magical. Serve it chilled with a dollop of whipped cream or, for the adventurous, a sprinkle of sea salt to elevate the chocolate to new heights.

Mincemeat Pie with a Lattice Top

Yikes! It’s that time of year again when we all pretend we’re on a first-name basis with our ovens, and what better way to test that relationship than with a mincemeat pie that’s as cheeky as it is delicious? This lattice-topped beauty is like the pie version of a peekaboo game, revealing its spicy, fruity insides with every slice.

Ingredients

• 2 cups of all-purpose flour (because we’re not messing around with the base)
• A pinch of salt (just to keep things interesting)
• A stick of cold butter, cubed (like it’s preparing for a ice bath)
• 4-6 tbsp of ice water (because we’re making pie, not soup)
• 2 cups of mincemeat filling (store-bought or homemade, no judgment here)
• 1 egg, beaten (for that golden glow-up)
• A sprinkle of sugar (for a little extra sparkle)

Instructions

1. Preheat your oven to 375°F (190°C) – it’s showtime for your oven.
2. In a large bowl, mix the flour and salt like you’re introducing them at a party.
3. Add the cold butter cubes and work them into the flour with your fingers until it looks like coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
4. Drizzle in the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overmix, or you’ll end up with a tough crust.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes. Patience is a virtue, especially in pie-making.
6. Roll out one disc to fit your pie dish, then spoon in the mincemeat filling.
7. Roll out the second disc and cut into strips to create a lattice top. Tip: Weave the strips over and under for that classic look.
8. Brush the lattice with beaten egg and sprinkle with sugar for that extra pizzazz.
9. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.

Crunchy, buttery crust meets a sweet, spiced filling in every bite of this mincemeat pie. Serve it warm with a scoop of vanilla ice cream for a contrast that’s as dramatic as your aunt at Thanksgiving.

Mini Mincemeat Pies for Holiday Parties

Holiday parties are about to get a whole lot merrier with these bite-sized delights that pack a punch of flavor in every mini pie. Perfect for when you want to impress without the stress, these mini mincemeat pies are your ticket to being the holiday hero.

Ingredients

• 2 cups of all-purpose flour, because we’re not reinventing the wheel here
• A pinch of salt, to keep things interesting
• A stick of cold butter, diced into little cubes for easy mingling
• A splash of cold water, just enough to bring the dough together
• 1 cup of mincemeat filling, because it’s the star of the show
• A couple of tbsp of milk, for that golden glow
• A sprinkle of sugar, for a sweet finish

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing games here, we want it hot and ready.
2. In a large bowl, mix the flour and salt like they’re old friends reuniting.
3. Toss in the butter cubes and rub them into the flour until it looks like breadcrumbs. Pro tip: Cold hands make the best pastry, so keep it cool.
4. Add the cold water, a splash at a time, until the dough comes together. It should feel like playdough, not a swamp.
5. Roll out the dough on a floured surface to about 1/8 inch thick – think of it as a blanket for your mincemeat.
6. Cut out circles with a cookie cutter and gently press them into a mini muffin tin. No fancy tools? A glass works just fine.
7. Spoon a teaspoon of mincemeat into each pie crust, but don’t overfill – nobody likes a spill.
8. Top each pie with a smaller dough circle or a lattice if you’re feeling fancy. Seal the edges with a fork for that homemade charm.
9. Brush the tops with milk and sprinkle sugar for that holiday sparkle.
10. Bake for 15-20 minutes until golden and irresistible. Keep an eye on them; they’re small but mighty.

Velvety mincemeat wrapped in a buttery, flaky crust, these mini pies are a festive explosion in your mouth. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mincemeat Pie with a Shortcrust Pastry

Buckle up, buttercups, because we’re about to dive into the cozy, spiced world of mincemeat pie that’ll have your taste buds doing the cha-cha. This isn’t just any pie; it’s a hug in pastry form, with a shortcrust so tender it’ll make you want to write home about it.

Ingredients

• 2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• A pinch of salt (just enough to whisper ‘I care’)
• 1 cup of unsalted butter, chilled and diced (cold as your ex’s heart)
• A splash of ice water (about 4-6 tbsp, but let’s not get too technical)
• 2 cups of mincemeat (store-bought or homemade, we don’t judge)
• 1 egg, beaten (for that golden glow-up)

Instructions

1. Preheat your oven to 375°F (190°C) – let’s get this party started.
2. In a large bowl, mix the flour and salt like you’re introducing two friends at a party.
3. Add the diced butter and rub it into the flour until it looks like breadcrumbs. Pro tip: Use your fingertips for the best texture.
4. Gradually add ice water, a tablespoon at a time, until the dough comes together. It should feel like playdough, not a swamp.
5. Roll out two-thirds of the dough on a floured surface to line your pie dish. Think of it as tucking in your pie for a nap.
6. Spoon the mincemeat into the pastry-lined dish, spreading it out evenly. No mincemeat mountains, please.
7. Roll out the remaining dough for the lid, place it over the mincemeat, and crimp the edges to seal. A fork works wonders here for a rustic look.
8. Brush the top with beaten egg for that Instagram-worthy shine. Bake for 25-30 minutes until golden and glorious.
9. Let it cool slightly before serving – patience is a virtue, especially with pie.

So there you have it, a mincemeat pie that’s all about the flaky, buttery crust hugging a sweet, spiced filling. Serve it warm with a dollop of clotted cream or a scoop of vanilla ice cream for that ‘I-made-this’ pride moment.

Mincemeat and Pear Pie with Cinnamon

Now, who said pies can’t have a little fun? This Mincemeat and Pear Pie with Cinnamon is here to prove that desserts can be both whimsically delicious and surprisingly easy to whip up. Perfect for when you’re craving something sweet with a twist, or just want to impress your friends with your pie prowess.

Ingredients

• 2 cups of mincemeat (because why not go all in?)
• 3 ripe pears, sliced (the juicier, the better)
• A generous sprinkle of cinnamon (let’s not be shy here)
• 1 tbsp of lemon juice (for that zesty kick)
• A splash of vanilla extract (because vanilla makes everything better)
• 1 pre-made pie crust (we’re all about that easy life)
• A couple of tbsp of sugar (to sweeten the deal)
• 1 egg, beaten (for that golden finish)

Instructions

1. Preheat your oven to 375°F (190°C) – let’s get it nice and toasty.
2. In a bowl, mix the mincemeat, sliced pears, cinnamon, lemon juice, vanilla extract, and sugar. Give it a good stir until everything’s friends.
3. Tip: If your pears are on the firmer side, let the mixture sit for 10 minutes to soften up a bit.
4. Roll out your pie crust into a 9-inch pie dish. No need to be perfect – rustic is charming.
5. Pour the mincemeat and pear mixture into the crust, spreading it out evenly.
6. Cover with the top crust, crimp the edges to seal, and cut a few slits on top for steam to escape. Brush the top with the beaten egg for that glossy finish.
7. Tip: For an extra crunch, sprinkle a little sugar on top before baking.
8. Bake for 45 minutes, or until the crust is golden and you can see the filling bubbling through the slits.
9. Tip: Let the pie cool for at least 15 minutes before slicing – patience is a virtue, especially with pie.

Mmm, the aroma of cinnamon and baked pears is just the beginning. This pie delivers a delightful contrast between the spicy mincemeat and the sweet, tender pears, all wrapped in a flaky crust. Serve it warm with a scoop of vanilla ice cream for that ‘wow’ factor, or enjoy a slice with your morning coffee – we won’t judge.

Rustic Mincemeat Pie Hand-Crimped Edges

Buckle up, buttercups, because we’re about to dive into a pie that’s as fun to make as it is to eat. This rustic mincemeat pie, with its hand-crimped edges, is the perfect blend of sweet, spicy, and everything nice, wrapped in a flaky crust that’ll have you coming back for seconds.

Ingredients

• 2 cups of all-purpose flour, because we’re keeping it classic
• A pinch of salt, just to keep things interesting
• A stick of cold butter, cubed, for that flaky magic
• A splash of ice water, to bring it all together
• 2 cups of mincemeat filling, because that’s the star of the show
• A couple of tbsp of sugar, for a little extra sweetness
• 1 egg, beaten, for that golden shine

Instructions

1. Preheat your oven to 375°F (190°C), because patience is a virtue, but preheating is a must.
2. In a large bowl, mix the flour and salt. Toss in the cold butter cubes and work them into the flour with your fingers until the mixture resembles coarse crumbs. Tip: Keep everything cold for the flakiest crust.
3. Add the ice water, a splash at a time, mixing until the dough just comes together. Don’t overwork it, or you’ll toughen the dough.
4. Roll out the dough on a floured surface to about 1/8-inch thickness. Carefully transfer it to your pie dish, letting the edges hang over.
5. Spoon the mincemeat filling into the crust, spreading it evenly. Sprinkle the sugar over the top for that extra sparkle.
6. Fold the overhanging dough over the filling, crimping the edges with your fingers for that rustic look. Brush the crust with the beaten egg for a golden finish.
7. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie cool for at least 15 minutes before slicing. This patience-testing step ensures the filling sets properly.

Craving a slice yet? This pie boasts a flaky, buttery crust that crumbles just right, encasing a rich, spiced filling that’s both comforting and indulgent. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

Mincemeat Pie with a Walnut Crust

Alright, let’s dive into the world of mincemeat pie with a twist that’ll have your taste buds doing a happy dance—walnut crust! This isn’t your grandma’s mincemeat pie (unless your grandma is a culinary rockstar), and it’s about to become your new holiday favorite.

Ingredients

• 2 cups of all-purpose flour (because we’re not savages)
• 1 cup of finely chopped walnuts (for that crunch we all crave)
• A stick of cold butter, cubed (keep it chilly)
• A splash of ice water (just enough to bring it all together)
• 2 cups of mincemeat filling (store-bought or homemade, no judgment here)
• A sprinkle of sugar (for that sweet, sweet finish)

Instructions

1. Preheat your oven to 375°F—because patience is a virtue, but preheating is a must.
2. In a large bowl, mix the flour and walnuts like you’re introducing two friends at a party.
3. Add the cold butter cubes and work them into the flour mixture with your fingers until it looks like coarse crumbs. Pro tip: Cold hands make the best pastry, so chill out if you can.
4. Drizzle in the ice water, a little at a time, until the dough comes together. It should feel like playdough, not a swamp.
5. Roll out the dough on a floured surface until it’s about 1/8-inch thick. No rulers needed, just eyeball it like a pro.
6. Press the dough into a 9-inch pie dish, trim the edges, and give it a fancy crimp if you’re feeling extra.
7. Pour the mincemeat filling into the crust, spreading it evenly like you’re tucking it in for a nap.
8. Sprinkle the top with sugar because everything’s better with a little sparkle.
9. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. Your kitchen should smell like heaven by now.
10. Let it cool for at least 15 minutes before slicing—unless you enjoy pie soup, which, no judgment.

Who knew mincemeat pie could be this exciting? The walnut crust adds a nutty depth that plays perfectly with the sweet and spicy filling. Serve it warm with a scoop of vanilla ice cream for a contrast that’ll make your heart sing.

Bourbon Infused Mincemeat Pie

Daring to dive into the depths of dessert decadence? Let’s talk about a pie that packs a punch with bourbon-infused mincemeat, a holiday classic that’s been kicked up a notch for those who like their sweets with a side of sass.

Ingredients

• 2 cups of mincemeat (store-bought or homemade, we’re not judging)
• A generous splash of bourbon (because why not?)
• 1 cup of all-purpose flour (for the crust, because every pie needs a hug)
• A pinch of salt (to keep things interesting)
• 1/2 cup of unsalted butter, chilled and diced (cold butter is the secret to flaky crust)
• 3-4 tbsp of ice water (just enough to bring the dough together)
• 1 egg, beaten (for that golden glow)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s ready!
2. In a large bowl, mix the mincemeat with that splash of bourbon. Let it sit while you work on the crust – the longer it sits, the happier it gets.
3. For the crust, whisk together flour and salt. Add the chilled butter, working it in with your fingers until the mixture resembles coarse crumbs. Tip: Keep your hands cold to prevent the butter from melting.
4. Gradually add ice water, a tablespoon at a time, until the dough comes together. Don’t overwork it – think gentle hugs, not bear squeezes.
5. Roll out the dough on a floured surface to fit your pie dish. Carefully transfer it, then fill with the bourbon-mincemeat mixture.
6. Roll out the remaining dough for the top crust, place it over the filling, and seal the edges. Cut a few slits in the top for steam to escape – it’s like giving your pie little breathing holes.
7. Brush the top with beaten egg for that Instagram-worthy shine. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips – nobody likes a messy oven.
8. Let the pie cool for at least 15 minutes before slicing. This patience-testing step ensures the filling sets and doesn’t run away when cut.

Every bite of this pie is a merry mix of spicy, sweet, and boozy, with a crust so flaky it might just start a flake-off. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s basically a holiday in your mouth.

Mincemeat Pie with a Cream Cheese Pastry

Kickstart your holiday baking with this mincemeat pie that’s anything but ordinary, thanks to its dreamy cream cheese pastry that’ll have your guests begging for the recipe. It’s the perfect blend of sweet, spicy, and downright delicious, wrapped in a crust that’s flaky, tender, and just a little bit cheeky.

Ingredients

• 2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• A pinch of salt (just enough to whisper ‘I’m here’)
• 8 oz of cream cheese, cold and cubed (the secret to our pastry’s sass)
• 1 cup of unsalted butter, equally cold and cubed (for that flaky goodness)
• A splash of ice water (to bring it all together)
• 2 cups of mincemeat (store-bought or homemade, we don’t judge)
• 1 egg, beaten (for that golden glow)

Instructions

1. Preheat your oven to 375°F (190°C) because patience is a virtue, especially in baking.
2. In a large bowl, whisk together the flour and salt like you’re mixing a potion.
3. Add the cream cheese and butter, then use your fingers to rub them into the flour until it looks like coarse crumbs. Pro tip: Keep everything cold for the flakiest pastry.
4. Sprinkle in the ice water, a little at a time, until the dough comes together. It should feel like playdough, not sticky gum.
5. Divide the dough in half, wrap each in plastic, and chill for at least 30 minutes. Yes, waiting is the hardest part.
6. Roll out one half of the dough on a floured surface to fit your pie dish. Think thin but sturdy.
7. Spoon the mincemeat into the crust, spreading it evenly like you’re tucking it in.
8. Roll out the second half of the dough, place it over the mincemeat, and crimp the edges to seal. Get creative with your crimping!
9. Brush the top with beaten egg for that Instagram-worthy shine.
10. Bake for 35-40 minutes, until the crust is golden and the filling is bubbling like a witch’s cauldron.

Ready to wow? This pie boasts a crust so tender it practically melts in your mouth, with a filling that’s rich, fruity, and spiced to perfection. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s sure to steal the show.

Mincemeat and Cranberry Pie Festive Twist

Today’s the day to jazz up your dessert game with a pie that’s as fun to make as it is to eat. Trust us, this mincemeat and cranberry combo is the festive twist your table has been dreaming of.

Ingredients

• 2 cups of mincemeat (because more is always better)
• A generous handful of fresh cranberries (about 1 cup)
• 1 pre-made pie crust (we won’t tell if you cheat a little)
• A splash of orange juice (for that zesty kick)
• A couple of tablespoons of sugar (to sweeten the deal)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just perfect pie temps.
2. Roll out your pie crust into a 9-inch pie dish, crimping the edges for that homemade charm.
3. Mix the mincemeat, cranberries, orange juice, and sugar in a bowl. Pro tip: Taste as you go to balance the sweetness and tartness.
4. Pour the filling into the crust, spreading it evenly. No one likes a lopsided pie.
5. Brush the edges with the beaten egg for that Instagram-worthy sheen.
6. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly. Keep an eye on it – ovens can be sneaky.
7. Let it cool for at least 10 minutes. Yes, waiting is the hardest part.

Now, not only does this pie bring a burst of flavors with every bite, but its crumbly crust and juicy filling also make it a showstopper. Serve it warm with a scoop of vanilla ice cream for that extra ‘wow’ factor.

Mincemeat Pie with a Marzipan Layer

Today is ‘2025-06-15 06:10:27.886263’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Mincemeat Pie with a Marzipan Layer’ using the structure below.

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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups of mincemeat (store-bought or homemade, because who has time?)
• 1 cup of marzipan, because almond paste makes everything better
• A splash of brandy, for that ‘oops, did I add too much?’ moment
• A couple of tbsp of butter, because butter is life
• 1 pre-made pie crust, because we’re all about that easy life

Instructions

1. Preheat your oven to 375°F, because we’re not baking with wishes and dreams.
2. Roll out your pie crust into a 9-inch pie dish, pretending you’re a professional baker for a hot minute.
3. Spread the mincemeat evenly over the crust, like you’re spreading gossip but tastier.
4. Roll out the marzipan to fit over the mincemeat, then lay it on top like a cozy almond blanket.
5. Dot the top with butter, because we’ve already committed to the butter life.
6. Bake for 25-30 minutes, or until the crust is golden and the marzipan is slightly toasted, like a perfect summer tan.
7. Let it cool for a bit, unless you’re into burning your tongue, which, no judgment.

Now, the moment of truth: this pie is a textural dream with the crumbly crust, sticky mincemeat, and chewy marzipan. Serve it with a dollop of whipped cream or a side of ‘how did you make this?’ from your friends. Nope, it’s not just a pie; it’s a conversation starter.

Savory Mincemeat Pie with a Cheese Crust

Just when you thought mincemeat pie couldn’t get any better, we go and slap a cheese crust on it. This isn’t your grandma’s pie—unless your grandma is a culinary rebel with a penchant for cheesy, savory delights.

Ingredients

• 2 cups of all-purpose flour (because we’re not savages)
• A pinch of salt (to keep things interesting)
• 1 cup of cold butter, cubed (like tiny, delicious building blocks)
• 1/2 cup of sharp cheddar, grated (the sharper, the better)
• A splash of ice water (to bring it all together)
• 1 lb of ground beef (the star of the show)
• A couple of onions, diced (for that cry-worthy flavor)
• 2 cloves of garlic, minced (because garlic is life)
• 1 tsp of dried thyme (for a little herby goodness)
• 1 cup of beef stock (to keep things juicy)
• 1 tbsp of Worcestershire sauce (for that umami kick)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. In a large bowl, mix the flour and salt. Toss in the butter and cheese, then use your fingers to rub them together until it looks like breadcrumbs. Pro tip: Keep everything cold for a flakier crust.
3. Add the ice water, a splash at a time, until the dough comes together. Wrap it in plastic and chill for 30 minutes. Patience is a virtue, especially in pie-making.
4. While the dough chills, brown the ground beef in a pan over medium heat. No pink allowed here.
5. Add the onions and garlic to the pan, cooking until they’re soft and fragrant. This is where the magic starts.
6. Sprinkle in the thyme, pour in the beef stock and Worcestershire sauce, and let it simmer until the liquid reduces by half. This is your flavor foundation.
7. Roll out the dough on a floured surface and line your pie dish. Trim the edges, then fill with the mincemeat mixture.
8. Cover with another layer of dough, seal the edges, and cut a few slits on top. This isn’t just for looks—it lets the steam escape.
9. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling. The smell will drive you wild.

Velvety mincemeat meets a crisp, cheesy crust in every bite. Serve it warm with a side of bragging rights, or go wild with a dollop of sour cream on top.

Mincemeat Pie with a Gingerbread Crust

Fancy a pie that’s like a hug from the inside? Our mincemeat pie with a gingerbread crust is the cozy, spiced-up dessert you didn’t know you needed. It’s like Christmas and Thanksgiving had a delicious baby, and you’re invited to the feast.

Ingredients

• 2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• A generous pinch of salt (to keep things interesting)
• 1/2 cup of unsalted butter, cold and cubed (like tiny, buttery ice cubes)
• 1/4 cup of molasses (for that deep, dark sweetness)
• A splash of cold water (just enough to bring the dough together)
• 2 cups of mincemeat (store-bought or homemade, we don’t judge)
• 1 tsp of ground ginger (for that spicy kick)
• 1/2 tsp of cinnamon (because it’s basically dessert fairy dust)

Instructions

1. Preheat your oven to 375°F (190°C) – no rushing, let it get properly toasty.
2. In a large bowl, whisk together the flour and salt. Toss in the butter cubes and get handsy, rubbing them into the flour until it looks like breadcrumbs. Pro tip: Cold butter is your friend here for a flaky crust.
3. Stir in the molasses and ginger, then add cold water a splash at a time until the dough comes together. Don’t overmix – think of it as a delicate friendship.
4. Roll out two-thirds of the dough on a floured surface and line your pie dish. Spoon in the mincemeat, spreading it evenly like you’re tucking it in.
5. Roll out the remaining dough, cut into strips, and weave a lattice top over the mincemeat. Crimp the edges for that homemade charm. Extra tip: A little egg wash will give your crust a golden glow.
6. Bake for 35-40 minutes until the crust is golden and the filling is bubbly. Let it cool slightly unless you’re into third-degree mouth burns.

Unbelievably good, this pie is a textural dream with a crisp gingerbread crust giving way to the rich, fruity mincemeat. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for that ‘I-made-this’ pride.

Conclusion

Every recipe in this roundup offers a unique twist on the classic mincemeat pie, perfect for bringing warmth and tradition to your table. We invite you to try these 18 delicious variations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!

Bella Bacinos