“Real” Mincemeat Pie is made with finely minced meat. This Mock Mincemeat Pie is made with apples, raisins, and spices. I prefer it to the “real thing”, which I did actually make once – many years ago.
I once followed Julia Child’s advice (in The Way to Cook) for Mincemeat Pie. Julia suggested using a jar of commercial mincemeat, and then freshening it up with chopped apples, raisins, nuts, and spices. It was quite good, but I decided I wanted to make it without using the jarred mincemeat.
This is the Mock Mincemeat Pie that I came up with, and the mincemeat lovers in my family always enjoy it as part of our Christmas dinner.
Carrie was home from Boston for a week, so she helped me make the pie. She made the pie crust and I made the filling. (Carrie’s flight back to Boston was canceled on December 27 due to the “Blizzard of 2010” in the Northeast. She managed to snag the one and only standby seat on a flight on the 28th and made it home.)
We did a lattice-top crust, which is really quite easy. This is the method I use, although I arrange the dough strips at a 90˚ angle instead of the 45˚ angle demonstrated on the link. You can certainly just make a regular double crust pie, if you prefer.
Mock Mincemeat Pie
(print the recipe)
- 4 large Granny Smith apples, peeled and chopped
- 1 cup raisins
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ½ cup honey
- 2 tablespoons maple syrup
- 3 tablespoons flour