Apple mincemeat pie with a fruit base that is simple and delicious. Every Friday, my stepdad asks me to prepare this pie for him.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 4 apples – peeled, cored and chopped
- 2 tablespoons butter
- 2 teaspoons lemon juice
- ½ cup white sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 cups prepared mincemeat (such as None Such®)
- 1 cup chopped walnuts (Optional)
- 1 package of refrigerated pastry for double-crust pie (such as Pillsbury®
- 1 egg yolk
- 1 tablespoon water
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Place apples, butter, and lemon juice into a saucepan over medium heat and cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, vanilla, cinnamon, and nutmeg. Mix in mincemeat and walnuts until thoroughly combined and set the pie filling aside.
- Fit pie crust into a 9-inch pie dish; pour filling into crust. With a brush dipped in water, moisten the edge of the bottom crust. Top pie with the second crust and crimp the two crusts together with a fork to seal. Cut 4 slits into top crust for steam vents. Whisk egg yolk with water in a small bowl and brush the yolk mixture over top crust.
- Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove pie from the oven and cover the crust edges with strips of aluminum foil to prevent overbaking. Return pie to the oven and bake until crust is golden brown and filling is bubbling, 30 to 35 more minutes.
Nutrition Facts
| Calories | 594 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 8 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 430 mg |
| Sugars | 48 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made this pie for two friends for Christmas and they loved it! The only changes I made were only used two gala apples and no nutmeg. One friend wants more mincemeat, less apples and doesn’t like nutmeg. This worked perfectly.
I love to add lots of apples to the jarred mincemeat for pies but no additional white sugar is needed. Nuts & a little liquor add flavor also !! + those spices
The 1st time I made this I followed the recipe exactly but that left me with 1/3 of a jar of the mincemeat left over. The next time I increased the apples and used the remaining mincemeat. It was really good. I think in the future I will make 2 pies out of the 1 jar (cut back on the recommended amount to about 1.5 cups- or 1/2 jar) and it should be perfect.
We liked this pie a lot. The apple cuts down on the intensity of the mincemeat.
The men in my family really loved this pie, I served it warm with vanilla ice cream. Next time I will use a cooking apple rather then the Fugi I had on hand. I added about one tablespoon of flour to thicken the apple mixture after cooking it.
Easy to make, I can’t personally comment on the taste as I am not a fan of mincemeat although it was loved by my men. I used Robinson’s mincemeat that I purchased from Worldmarket and shredded the apples rather than chopped. Looked and smelt like the typical christmas pies we had back at home.