Holiday-Ready Fruit Mincemeat Pie

Holiday-Ready Fruit Mincemeat Pie


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Fall fruits and spices are combined in this classic fruit mincemeat pie. Our updated recipe keeps the sweet fruits and removes the meat, but that doesn’t mean it’s any less tasty! Serve these decadent slices at your upcoming holiday parties.

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Chicago, IL

Time needed

9 hour preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 1 C. chopped tart apples
  • 1 C. chopped cherries
  • 1 C. raisins
  • ½ cup chopped figs
  • 1 C. brown sugar
  • 1 C. chopped pecans
  • 1/3 C. brandy
  • 2 tsp. lemon zest
  • 1/8 tsp. cinnamon
  • 1/8 tsp. allspice
  • 1/8 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. salt
  • 1 C. thick dairy sour cream
  • 1 Package pastry for double crust pie

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Combine the cherries, pecans, apple, figs, brown sugar, sour cream, brandy, and lemon zest in a medium bowl and mix well. Cover and let the mixture rest in the fridge for at least 8 hours. For a smooth texture, pour the mixture in a blender or food processor and blend until it reaches your desired consistency.

When the filling is ready, take it out of the fridge and let it sit at room temperature for about 30 minutes before handling. In the meantime, preheat the oven for 450 F and place your piecrust in the pan, according to instructions.

Stir your filling once more and then carefully pour it into the piecrust, topping the pie with the second crust in whatever style you like. For a lattice pie, cut the top piecrust in even strips and evenly weave them on the top of your pie.

Place your pie on the lowest rack in the oven and let it bake for 10 minutes at 450 F, or until the tops of the crust look golden. Then, reduce the oven temperature to 350 F and finish baking for 40 to 45 minutes.

Let the pie cool completely, for about 5 hours, before serving at room temperature.

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