Name: Mincemeat Pie
Yield: Makes one 9-inch (23 cm) pie | Serves 8
Ingredients: 1 cup (250 mL) Thompson raisins; 2 tsp (10 mL) quick-cook tapioca; ½ cup (125 mL) maple syrup; 2 cups (500 mL) peeled and diced apples, such as Mutsu or Granny Smith, cut in ½-inch (1 cm) pieces; 2 Tbsp (30 mL) water; 1 egg; 1 Tbsp (15 mL) cocoa powder; ⅓ cup (80 mL) apple juice or cider; 3 Tbsp (45 mL) lemon juice; 1 recipe Double-Crust Pie Dough, chilled; ¼ tsp (1 mL) ground allspice; ½ cup (125 mL) chopped pitted prunes; 1 tsp (5 mL) ground ginger; 1 cup (250 mL) walnut pieces; 1 Tbsp (15 mL) finely grated orange zest; ½ cup (125 mL) chopped pitted dates; 1 tsp (5 mL) ground cinnamon; ½ cup (125 mL) honey; ¼ tsp (1 mL) ground cloves

Preparation info

Makes one 9 inch 23 cm ) pie | Serves
8

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

A good mincemeat pie is a wonderful thing, and I think we’ve become too accustomed to the store-bought versions that are more syrup than substance. This mincemeat pie has a good balance of everything autumn: dried fruit, nuts, spices and honey, and maple syrup, too. If you are a fan of raisin pie, this takes it to the next level.

Ingredients

1 recipe Double-Crust Pie Dough, chilled

Method

Pull the chilled pie dough from the fridge 30 minutes before rolling. Preheat the oven to 375°F (190°C).
On a lightly floured surface, knead one disc of the pie dough slightly to soften, then roll out the dough to a circle just under

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Mincemeat Pie

Ingredients

Method

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