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Mock Mincemeat Pie

December 29, 2010

By Kath Dedon


“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


(print the recipe)


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

Pastry for double-crust pie


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.

21 Comments leave one →
  1. December 29, 2010 4:34 pm

    The pie looks wonderful and it is one of Bob’s favorites. I, too, make my own mincemeat and have come to prefer it to the commercial variety. I hope your daughter is able to get back to Boston in a timely manner. Take care and enjoy the remainder of the holiday. Blessings…Mary

    • December 29, 2010 5:27 pm

      Thanks, Mary! Carrie did make it back to the winter wonderland in Boston yesterday.

  2. December 29, 2010 6:05 pm

    Sounds and looks yummy, love the filling you’ve used. Have a nice day dear…

  3. December 29, 2010 7:45 pm

    I have never had any type of mince meat before, your version I could definitely handle! I’m not so sure about real minced meat…..
    wishing you and your family a very happy and healthy new year!

  4. December 29, 2010 10:24 pm

    Christmas is over but I could still eat somemore pie! This looks delicious! Happy holidays!

  5. December 29, 2010 11:46 pm

    I’ve never had either type of mincemeat before, but since I am game for just about anything…how ’bout I try this one before the meat one? This looks really good. Future Top 9? 🙂

    I hope you have an awesome and safe New Year!


    • December 30, 2010 6:34 am

      Thank you, Dionne! A happy, healthy New Year to you and your family, too! 🙂

  6. December 30, 2010 6:25 am

    I love a good mincemeat pie! So very rich that a small slice will do fine with tea! In my family, we make and can mincemeat in late September, using green tomatoes along with the ingredients you have listed. It makes a very tart and heavy mincemeat that is so rich! The recipe has come down through the family from my great-grandmother and,for a while, was a closely guarded recipe (I always wondered why!) My mother finally gave it to me when she became unable to do the huge amount of canning, baking, and cooking that it took to feed our huge family.

    Excellent mincemeat !! Your crust is picture perfect too!

    • December 30, 2010 6:36 am

      Susan, I bet your canned mincemeat is fantastic! I’m sure it’s probably richer than my version. I love that it’s a family recipe. Thanks for your comment! Carrie will love that you liked how her crust turned out!

  7. December 30, 2010 9:38 am

    I have never tried any type of mincemeat pie, but I’m intrigued by it and will have to add it to the “to bake” list for the future. Yours is just so beautiful! Happy holidays 🙂

    • December 30, 2010 4:03 pm

      Thanks, Kori. It is a fun pie to make, especially for the holidays. Happy New Year to you!

  8. December 30, 2010 9:55 pm

    Just beautiful! Your lattice on that pie…stunning! And I love your “mock” version of mincemeat. I would prefer this version any day. Carrie is so cute…I’m glad that she was able to get back home. What crazy weather! Thank you for sharing this recipe with me. I wish you and yours a blessed weekend and new year!

  9. January 1, 2011 7:35 am

    I have never had either kind of mince meat either, but would probably prefer the “mock one”. Your lattice crust is beautiful. Glad that your daughter got back to Boston safely.

    Have a great 2011!

  10. January 2, 2011 7:36 pm

    I just found out my friend loves mince meat pie but his wife hasn’t ever made it for him. They’ve invited us over for dinner next weekend so I’m going to make him a mince meat pie. I love how easy your recipe is so I’m going to give it a try. Can’t wait to surprise him.

  11. Sedona permalink
    February 25, 2012 5:29 pm

    yummy pie !!!!


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