Homemade Mincemeat Pie

Yield: two 9-inch double-crust pies
Recipe from Oxmoor House

More From Oxmoor House


  • 2 1/2 cups peeled, chopped apples
  • 2 1/2 cups firmly packed brown sugar
  • 1 cup apple cider
  • 1 cup raisins
  • 1/2 cup currants
  • 1/2 cup chopped pecans
  • 1/2 cup vinegar
  • 1/2 cup molasses
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 1/2 pounds lean ground beef
  • Double-Crust Pastry
  • 2 tablespoons whipping cream
  • 2 tablespoons sugar


  1. Combine first 15 ingredients in a large Dutch oven; stir well. Cook over medium heat 15 minutes. Add beef; cook an additional 15 minutes. Cool.
  2. Divide pastry into 4 equal portions. Roll one portion of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate. Repeat procedure with a second portion of pastry.
  3. Spoon half of mincemeat mixture into each pastry shell.
  4. Roll third portion of pastry to 1/8-inch thickness; cut into 3/4- inch wide strips, and arrange in lattice design over filling. Seal and flute edges. Brush pastry with 1 tablespoon whipping cream; sprinkle with 1 tablespoon sugar. Repeat procedure with remaining portion of pastry.
  5. Bake pies at 350° for 55 minutes or until golden brown. Cool before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Homemade Mincemeat Pie Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy