Name: Old-Time Mincemeat Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: British-American
Ingredients: 1 cup raisins; 1 cup currants; 2 cups diced apples; 1 cup brown sugar; 1/2 cup finely chopped beef suet or 3/4 cup cooked ground beef; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; Zest of 1 orange; 1/4 cup orange juice; 1/2 cup apple cider or brandy; 1 recipe pie dough for double crust (homemade or store-bought)

Ever found yourself craving a slice of nostalgia wrapped in golden, flaky crust? Old-Time Mincemeat Pie is one of those rare treats that takes you back to generations past, when pies were hearty, robust, and rich with spice and sweetness. This timeless dessert isn’t just a holiday staple — it’s a conversation starter, a tradition reviver, and a surprisingly delightful blend of textures and flavors.

Made with a medley of dried fruits, warm spices, a touch of citrus, and often a savory note of beef or suet, mincemeat pie has graced holiday tables for centuries. Whether you’re rekindling a family recipe or exploring it for the first time, this pie delivers deep, spiced flavor and a rustic charm that’s hard to beat.

Preparation Phase & Tools to Use

Before you dive into mixing and rolling, let’s talk about the tools that make this pie a success. The right equipment doesn’t just simplify the process — it elevates the results.

Large Mixing Bowls: Essential for combining your mincemeat filling thoroughly without spilling. Deep bowls help manage the generous ingredient load.
Heavy-Bottomed Saucepan: Crucial for simmering the mincemeat mixture. A sturdy pan ensures even heat and prevents scorching.
Rolling Pin: For evenly flattening your dough into a perfectly sized pie crust.
Pie Dish (9-inch preferred): A deep-dish pie pan gives the filling plenty of room to settle and bubble as it bakes.
Pastry Cutter or Food Processor: If you’re making crust from scratch, these tools help cut butter into flour for a perfectly flaky texture.
Cooling Rack: Once baked, setting your pie on a rack prevents sogginess and promotes even cooling.

With your kitchen prepped and tools at hand, you’re ready to roll into tradition-rich baking!

Ingredients for the Old-Time Mincemeat Pie

Every ingredient in this classic pie brings a layer of richness and depth, balancing sweet, savory, and spiced notes.

Raisins: These chewy, sweet bites are the foundation of traditional mincemeat, providing moisture and deep fruit flavor.
Currants: Smaller and tangier than raisins, they add bright pops of tartness.
Diced Apples: Essential for texture and subtle sweetness, apples help balance the density of dried fruits.
Brown Sugar: Brings warm molasses notes that deepen the overall sweetness.
Beef Suet or Ground Beef: Adds a hearty, old-fashioned richness. Suet is traditional, but ground beef works beautifully for a more accessible version.
Cinnamon, Nutmeg, Cloves: These spices are the soul of mincemeat—warming, aromatic, and utterly festive.
Orange Zest and Juice: Adds citrus brightness that lifts the heavy ingredients and enhances the aroma.
Apple Cider or Brandy: Helps to simmer the mixture and infuses an extra layer of flavor. Brandy brings a boozy warmth.
Pie Dough: Flaky, buttery crust acts as the vehicle for all this richness. Homemade or store-bought, just make sure it’s sturdy.

How To Make the Old-Time Mincemeat Pie

Step 1: Prepare the Mincemeat Filling

In a heavy-bottomed saucepan, combine raisins, currants, diced apples, brown sugar, orange zest, orange juice, spices, and either beef suet or ground beef. Pour in the apple cider or brandy. Stir well and bring to a gentle simmer over medium heat. Let it cook for 30-40 minutes, stirring occasionally, until thickened and fragrant. Cool to room temperature.

Step 2: Preheat and Prepare Your Crust

Preheat your oven to 375°F (190°C). Roll out the bottom pie crust and gently place it into your pie dish. Trim excess dough around the edges and chill while you finish the filling.

Step 3: Assemble the Pie

Spoon the cooled mincemeat filling into the crust, pressing it down lightly for an even layer. Roll out the top crust and lay it over the pie. Seal the edges and crimp as desired. Cut a few steam vents in the top.

Step 4: Bake Until Golden

Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden and the filling bubbles at the edges.

Step 5: Cool and Serve

Let the pie cool completely on a wire rack. Serve at room temperature or warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving and Storing Old-Time Mincemeat Pie

Old-Time Mincemeat Pie is best served at room temperature, allowing its complex flavors to settle and shine. It’s a perfect dessert centerpiece during festive meals or cozy winter evenings. Slice with a sharp knife and serve with softly whipped cream, vanilla ice cream, or even a drizzle of warm custard for extra indulgence.

To store, keep any leftovers tightly wrapped or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze the pie (whole or in slices) for up to 3 months. To reheat, warm in a 300°F oven for 10-15 minutes until just heated through.

Frequently Asked Questions

How long does homemade mincemeat pie last?

Stored in the fridge, it lasts up to 5 days. It also freezes well for longer storage—just make sure it’s tightly wrapped.

Can I make mincemeat pie without meat?

Absolutely. You can skip the beef or suet and increase the amount of dried fruit and apples. It will still be richly spiced and satisfying.

What kind of alcohol is best in mincemeat?

Brandy is traditional and brings a warming note. However, dark rum or bourbon can also be used. For a non-alcoholic version, apple cider works perfectly.

Should I serve mincemeat pie warm or cold?

It depends on your preference. Room temperature allows the flavors to fully bloom, but it’s delicious warmed slightly with ice cream.

Can I use store-bought mincemeat filling?

Yes, though homemade offers a more personalized flavor. If using jarred mincemeat, consider adding fresh apples, orange zest, or a splash of brandy to elevate it.

Is this pie only for the holidays?

Traditionally yes, but there’s no rule against enjoying it year-round—especially if you love bold, spiced desserts.

Want More Vintage Pie Dessert Ideas?

If rich, old-fashioned desserts are your thing, don’t stop at Old-Time Mincemeat Pie. There’s a whole world of warm, nostalgic bakes waiting for you.

You might love the Indulgent Chocolate Chess Pie, where silky cocoa meets flaky crust in every bite. Or explore the Apple Enchiladas — a sweet, comforting take on spiced apples wrapped in tortillas and baked until golden.

For something lighter, try the No-Bake Mini Banana Cream Pies, which bring creamy, chilled joy with minimal effort. And if you’re in the mood for a more buttery, tender texture, the Moist Apple Crumble Coffee Cake is the perfect match.

Craving a bit of whimsy? The Cheesecake Deviled Strawberries bring a playful twist to classic cheesecake, ideal for parties or fancy snacking.

Pin and Tell Me How Yours Turned Out

You can save this to your holiday dessert board for easy access. Just click the Pin button.

If you make it, I’d genuinely love to hear about it. Did you stick to suet or go the beef route? Did you add extra spice or citrus? Drop a comment and let me know.

For even more daily pie and dessert ideas, follow along on my Pinterest LadyPlate.