Mincemeat Pie
User Reviews
5
Mincemeat Pie
Description
This Mincemeat Pie recipe assembles a classic pie by lining a pan with one pie crust and filling it with mincemeat, a sweet mixture typically containing dried fruits and spices. The top crust is cut into strips and woven into a lattice pattern, allowing steam to escape and exposing the filling during baking. Brushing the lattice with beaten egg brightens the crust's finish and aids browning.
Baked at 425°F on the lowest oven rack, the pie develops a golden hue on both crust and filling edges after about 30 minutes. Cooling completely on a wire rack before slicing helps the filling set and makes cutting cleaner. The resulting pie is flaky with a moist, spiced fruit interior typical of mincemeat pies.
This pie pairs well with whipped cream or a scoop of vanilla ice cream if desired. It fits well in a dessert selection for festive occasions or as a special sweet treat any time.
Leftover pie should be stored covered in the refrigerator and consumed within 3 to 4 days. Preparing the pie a day ahead can help flavors meld, enhancing the overall taste.
Ingredients
- 2 pie crust refrigerated, pre-made
- 29 oz mincemeat filling also used as topping
- 1 egg lightly beaten, large
Instructions
- Preheat the oven to 425 degrees Fahrenheit and move the oven rack to the lowest position in the oven.
- Place one of the chilled pie crusts in a 9 inch pie pan.
- Pour the jarred mincemeat into the prepared crust.
- Then lay out the other pie crust on a floured work surface. Use a pizza cutter, sharp knife or pastry wheel to cut the pie crust into 16 strips that are approximately ½ inch thick. Then carefully thread the strips over and under one another to make a weave topping on top of the pie. Trim off any excess overhang on the pie. Then crimp the edges of the dough with a fork or with your fingers.
- Gently brush the top of the lattice topping with the lightly beaten egg. Cover the crust with foil or a pie crust shield.
- Bake the pie for 30 minutes until the pie is golden brown.
- Cool completely on a wire rack and then the pie is ready to serve and enjoy!
Notes
- Keep leftover pie refrigerated covered for up to four days to maintain freshness.
- Making the pie a day before serving allows flavors to develop further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 97g | 32% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 755mg | 31% |
| Potassium | 49mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 69g | 138% |
| Vitamin A | 30IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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