Mock Mincemeat Pie
“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
4 large Granny Smith apples, peeled and chopped
1 cup raisins
Pinch of salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon ginger
Zest of 1 large orange
½ cup honey
2 tablespoons maple syrup
3 tablespoons flour
1. Place a large cookie sheet in the oven and preheat to 375˚.
2. Combine apples, raisins, salt, cinnamon, cloves, ginger, and orange zest in a large bowl.
3. Stir the honey, maple syrup, and flour together. Stir into the fruit mixture.
4. Turn the fruit mixture into the pastry shell.
5. Roll out the top crust and cut into ½-inch strips to make a lattice-top crust. (Or roll out the top crust, arrange over the filled pie and cut a few slits in the crust with a sharp knife.)
6. Finish the edge around the pie.
7. Bake for 55 minutes or until the crust is golden.
8. Cool on a wire rack before serving.