All-Fruit Mincemeat Pie Recipe| Tasting Table
Prep Time:
5 minutes
Cook Time:
1 hour, 30 minutes
Servings:
9 Servings
Ingredients
  • ¾ cup dried apples
  • 1 cup dried cherries
  • ¾ cup dried apricots
  • ¾ cup dried peaches
  • ¾ cup currants
  • 1 orange, skin and pulp roughly chopped
  • 1 Granny Smith apple—peeled, cored and roughly chopped
  • ¼ cup candied ginger
  • Pinch cayenne
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup ruby port wine
  • ½ cup brandy
  • 1 cup sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • 1 (9-inch) double-crust pie dough
  • 3 tablespoons butter, melted
Directions
  1. Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
  2. Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it. Store in the refrigerator for at least 1 week to allow the flavors to deepen.
  3. Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the top crust. Cut a few slits into the top crust to allow steam to escape.
  4. Place the pie on a cookie sheet and bake for 10 minutes, until the crust looks dry. Turn the oven down to 350 F and continue baking for 45 to 55 minutes, until the crust is golden brown and juices are bubbling through the slits in the crust.
  5. Cool completely before slicing, then serve at room temperature.