Description
If you love mincemeat, try our delicious version of this classic pie.
Ingredients
Units
Scale
- 1 1/2 c. seedless raisins
- 1/3 c. brandy, rum or sherry
- 3 1/2 c. finely chopped fresh apple
- 1 1/2 c. fresh pear, cubed
- 2 Tbsp. orange juice with lots of pulp
- 1 1/4 c. sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. mace (don’t skip this)
- 1/4 tsp. cloves
- 1/4 tsp. ginger
- PINCH ground pepper
- Flour – 2-3 TBSP. depending on juice from fruit! NOTE below.
- Favorite pie crust recipe for 10″ pie
Homemade Whipped Cream
- 1 c. heavy cream
- 2 tbsp. sugar
- 2 tbsp. flavored extract or brandy
- 1/4 tsp. cream of tarter
Instructions
- Preheat your oven to 350 degrees.
- Soak the raisins in the brandy while you’re making pie crusts.
- In a mixing bowl, add the chopped fruit, raisins (undrained), spices, sugar, salt and flour. You could always drain the raisins and add less flour.
- Prepare your pie pan with the bottom crust. Pour in filling, and add the top crust. Be sure to seal the edges and make vent slits on top.
- Bake at 350 degrees for 45-50 minutes. Let cool for 2 hours. Wonderful made a day ahead!
- Make the whipped cream by adding all ingredients to a glass or stainless bowl. Make sure the cream is very cold. Whip for about 2 minutes until peaks form. Don’t overwhip or it will fall. You can store in the refrigerator up to 2 days.
- Bake at 350 degrees for 45-50 minutes. Let cool for 2 hours. Wonderful made a day ahead!
Notes
The flour measurement has been hard. Sometimes I have so much juice from the pears it requires more flour. Start at 2-3 TBSP. I've only ever needed 1/4 c. You'll need to guesstimate once you stir it in. It won't be super thick but should thicken up when baked.
- Prep Time: 25 minutes
- Inactive Time: 0 hours
- Cook Time: 50 minutes
- Cuisine: American