Mincemeat Pie

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Mincemeat Pie

Mincemeat Pie


  • Zest of 1 lemon grated
  • 1 tablespoon brandy
  • 1 McIntosh apple peeled, cored, seeded, and grated
  • 2 27- ounce jars prepared mincemeat
  • 1 recipe Basic Pie Crust


  • 1. Heat oven to 400°. On a lightly floured surface, roll half pâte brisee into a 12-inch circle. Fit pastry into an 9-inch glass pie plate; trim dough evenly along edge. Refrigerate 15 minutes. Meanwhile, in a large bowl, combine mincemeat filling, grated apple, brandy, and lemon zest. Transfer filling into the chilled pie crust.

    2. On a lightly floured surface, roll out remaining half of pâte brisee to a 12-inch circle. Transfer to pie plate. Trim dough evenly along edge and just press to seal edges. Cut small slits in pastry with the tip of a paring knife, about 3/4-inch apart. Place on a parchment-lined baking sheet.

    3. Bake for 15 minutes. Reduce the temperature to 350°, and bake until the crust is golden brown and the center bubbles, about 45 to 50 minutes. Cool on a wire rack.

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