Apple mincemeat pie with layered apples over a smaller amount of mincemeat make for a very fruity, not overwhelmingly spicy, delicious autumn or holiday pie.
Apple Mincemeat Pie
By Sue Lau | Palatable Pastime
This post has been sponsored by #AppleWeek sponsors, but all content and opinions are my own.
Welcome back to #AppleWeek!
The giveaway goes on all week long so make sure you sign up at the bottom of the post (there will be a link).
I want to give a special Thank-You! to both Pyrex and Rainier Fruit for providing a beautiful pie plate and lots of delicious apples to make this recipe with.
Today I am posting my recipe for Apple Mincemeat Pie. Mincemeat has long been a favorite of both me and my dad for holidays too countless to remember. It’s a rich pie to be sure, and most people would go for pumpkin or apple (Or both! What pigs!) 😉
Well, the richness and spiciness of that kind of pie can easily be cut back by layering the mincemeat with lots and lots of apples, so what you get is an apple pie with mincemeat fruit and spice, but not too much.
So what I did was to mix up my own pie filling (instead of just the common way of putting apple slices and sugar and whatnot into the crust) and cook that out, and then put it on top of mincemeat filling (since that was already cooked as well). But even with it the fillings precooked, it only cuts a few minutes off the bake time. But still, since the filling is already thicker, it doesn’t wet down the bottom crust, so what you get is one that is nicely crisp.
I also bake pies on the lower rack of the oven instead of the top or the middle. This gives more heat to the bottom to help the crust brown.
The honeycrisp apples in this were very nice. You know I usually blend my apples for a good profile, putting sweeter apples with tarter apples for that fuller flavor. But the honeycrisp do nicely, as you can see in the pics. Some apples won’t hold their shape when heated, but this one does. And the flavor is sweet with a few tart notes, but note overly spicy. It is related to Golden Delicious, which is one of the most excellent pie apples, along with Duchess of Oldenburg apples, Frostbite apples, and Keepsake apples, which I am less familiar with in Ohio, but the Honeycrisp are quite common.
Thanks, Pyrex! It’s a beautiful pie plate! Almost too pretty to cover up with pie crust!
Thanks for joining me for Apple Week! Don’t forget to scroll down below to see Friday’s offering of recipes, and also, below that, a link to the giveaway page if you have not entered yet. Join me tomorrow when I post my recipe for Instant Pot Beef Tips and Mushrooms (with noodles!). Instant Pot recipes are one of my biggest requests and I plan on having quite a few up in the next few months. If you have requests for something, just pop it into the comments box below on any recipe and I’ll see what I can do.
Sunday I am posting with Sunday Supper in another installment. This week we are kicking off October with Easy Taco Recipes and I am posting my version of Taco Bell’s Naked Egg Breakfast Taco. I hope to see you here both days!
~Sue
Apple Mincemeat Pie
Ingredients:
- 4 honeycrisp apples, peeled, cored, and chopped
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- ‘1/4 teaspoon ground cloves
- pinch salt
- 1 cup apple cider
- 3 tablespoons flour
- 1-1/2 pounds prepared pie crust dough
- 1-1/2 cups prepared/jarred mincemeat
- 1 egg white
- coarse sugars
Method:
- Melt butter in a saucepan and add apples, cooking until slightly softened, 5-10 minutes.
- Stir in the cinnamon, ginger, cloves, and salt.
- Whisk together the apple cider with the flour and stir into apples.
- Cook, stirring, until mixture boils; boil one minute or until mixture thickens, then allow to cool.
- Line deep dish pie plate (6 cup capacity) with pie dough and trim off excess.
- Spread the mincemeat into the bottom and top with apple mixture.
- Place a woven lattice pie crust on the top, pinch seams closed and flute crust edges.
- Brush crust lightly with egg white, then sprinkle with coarse sugars.
- Bake at 425°F. for 35 minutes, then protect the crust with a pie guard or crimped foil.
- Bake 20-25 minutes more until browned on top.
- Allow to cool completely.
From the kitchen of palatablepastime.com
Apple Week
Friday Recipes:
Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
Apple and Onion Cornbread from A Day in the Life on the Farm
Apple Butter Cheesecake from The Redhead Baker
Apple Chicken Stew from Jolene’s Recipe Journal
Apple Cider Dark & Stormy from The Crumby Kitchen
Apple Mincemeat Pie from Palatable Pastime
Apple Pie Bread from Sew You Think You Can Cook
Apple Pie Pancakes from 4 Sons ‘R’ Us
Apple Praline Bread from Family Around the Table
Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
Apple Walnut Bars from The Chef Next Door
Battered Chocolate Caramel Apple Slices from The Freshman Cook
Caramel Apple Pull Apart Bread from Hezzi-D’s Books and Cooks
Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
Cinnamon Apple Donuts from Daily Dish Recipes
Diminutive Caramel Apples from Culinary Adventures with Camilla
Easy Caramel Apple Butter from Grumpy’s Honeybunch
Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
Mom’s Apple Cake from Books n’ Cooks
Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
PB Apple Butter Muffins from A Kitchen Hoor’s Adventures
Roasted Butternut Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big
Savory Apple Turkey Brie Galette from Bear & Bug Eats
Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That’s Jas
Click here to go to the giveaway post.
I have never had mincemeat. I am not even sure what it is, but I vaguely have a mixture of dried fruits and nuts in my head. I will have to do some research. Thanks, Sue, your pie looks lovely.
What a beautiful pie! I haven’t tried mincemeat in quite some time. I’d love to taste a bite!