This pie is a “mock” mincemeat pie; it contains no actual meat. It does not use pie crusts or mincemeat mixes. It’s made from scratch, just way mother (or grandma) used to. Embrace it! For Father’s Day, I baked it for my dad because he enjoys mince pies.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup cold butter
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold water
- 1 ½ cups raisins
- 5 apples – peeled, cored and chopped
- 2 tablespoons finely chopped grapefruit peel without white layer
- ⅓ cup orange juice
- ½ cup apple cider
- ¾ cup white sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ graham cracker, crushed
- ⅓ cup white sugar
- ¾ cup all-purpose flour
- 6 tablespoons butter
- ½ graham cracker, crushed
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth. Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish. Set the crust aside.
- Combine the raisins, apples, grapefruit peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 3/4 cup of sugar, the cinnamon, cloves, and half a crushed graham cracker, and mix well.
- Mix together 1/3 cup of sugar, 3/4 cup of flour, 6 tablespoons of butter, and half a crushed graham cracker in a bowl, stirring until the mixture looks like fine crumbs. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the streusel topping.
- Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow to cool before serving.
- Feel free to substitute a different fruit for grapefruit peel. Orange would likely work equally well.
Nutrition Facts
| Calories | 559 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 306 mg |
| Sugars | 55 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
We couldn’t find a ready-made mince pie at any of the nearby grocery stores this year, so we decided to make one from scratch using this recipe. This turned out to be the best mince pie I’ve ever tasted! Even non-mince pie lovers said it was delicious. I made it with the following changes: *I substituted candied orange peel for the grapefruit peel. *Instead of half a ground graham cracker, I added a whole ground graham cracker to the filling, because my filling needed thickening. The result was perfect thickness once it had cooled. *I substituted currants for 1/2 cup of the raisins. *I used a graham cracker crust. Those were the only changes I made. I used red delicious apples and made the filling the day before. I kept the filling in the fridge, then the following day I put it in the pie shell and baked it. After baking, I just let the pie sit at room temp until serving the next day. It did fine at room temp. It sliced beautifully and held its shape. This pie was very easy to make, and it was absolutely delicious. We’ll definitely never go back to the store bought or “from a jar” mince pies again.
This was my first foray into Mince Meat pie and I liked it. I made regular pie crust top, and worried it would make pie to watery, but it was perfect.
This was not like traditional Mince Pie. It was more like an apple raisin pie. It was good; just not mince.
this pie is the best mince I’ve ever tasted. Or made. I baked one for Thanksgiving and my brother had 3 pieces then took the rest of it home. I will definitely be making it again.
My hubby asked for mince pie, wasn’t familiar, tried this. This is apple/plumped raisin pie with a streusel topping. The raisins are sooo plump!! A bit of a rum raisin taste, without rum. Quite yummy! It was kind of a lot of work, mostly dicing. Subbed 1/2 lemon,1/2 orange dried jarred peel so I didn’t waste a dollar on a grapefruit peel. I used 1/2 granny, 1/2 red and added 1/4 cup brown sugar. Skip the granny smith all together, too bitter for this….go red apple. Sooo…good pie, 2-3 hours work, if this is the kind of pie you’re craving:)
Made it per recipe except I used dried cranberries for 1/3 of the raisins and added a T. of Grand Marnier for extra flavor. I used Splenda/brown blend for the streusel topping. Next time I’d use less sugar in the fruit, as it was a bit too sweet, and add some nuts. It’s a lot of peeling and chopping, but really good pie.
I doubled the recipe and planned to follow it exactly. However, there seemed to be too much liquid (maybe because of the type of apple used). I removed about a cup of liquid after cooking the apples but before adding the sugar. I also added 2 heaping soup spoons of rice flour. The pies were wonderful!
I used a refrigerated crust and a little extra graham cracker on the top and this pie was AMAZING! I’ve never made a pie before, and this one was so easy and it came out wonderfully! Everyone at Thanksgiving dinner loved it, even though most of us hadn’t had Mince before. I will DEFINITELY make this again (and again!). The topping was the best pat!!
I made this tonight for a family gathering and it was a big hit! I used a premade deep dish pie shell (made it a little easier to prepare), and it still tastes great. Served the pie with vanilla ice cream, and got lots of compliments! Everyone liked the streusel topping too.
I used this recipe and put another crust layer on top instead of the crumble topping. I made earlier in the week and froze it and then baked it up the night of dinner. It looked very nice but does not slice very well
My husband’s favorite holiday dessert is mince pie, so I thought I’d try to make him one. His reaction to this one? “It’s crazy good!” Yes, that’s a quote. I don’t even like mince pie and I love this one. The only substitution I did was swapping nutmeg for the cloves, because I didn’t have any on hand. It was delicious. It’s a good thing I made two, because I’m taking the extra to Grandma’s for Christmas.
I made the mincemeat but added currants, dried cranberries and rum! Reduced the number of raisins and apples to accommodate the increase in other ingredients. Everyone loves it!