Just in time for the holidays, we’ve got some Mince Fruit Pie for you. Notice that there’s no “meat” in thie pie; just pure delicious fruit.
We made this pie for a recent Food Bloggers Los Angeles meeting and it was a hit. But as we served it we learned something funny – apparently everyone else didn’t grow up eating mincemeat pie. Who knew? Mincemeat pie was a Thanksgiving (and sometimes Christmas) staple in our house growing up. OK, well, even if you’ve never tried mincemeat pie, this updated, lightened up fruit version will be a real eye-opener for you. Maybe even a new favorite?
- 1 cup seedless golden raisins
- 1 cup dried cherries
- 8 to 10 dried figs, coarsely chopped
- ¾ cup brandy or cognac
- 4 Granny Smith apples, peeled, cored, and chopped
- ½ cup sugar
- 1 T. molasses
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 2 T. flour
- Pie crust for a double-crust 9” pie
- Place the raisins, dried cherries, and figs in the brandy or cognac and allow them to soak for at least 30 minutes,
- In a large saucepan, combine the brandy/dried fruit mixture with the apples, brown sugar, molasses, and spices. Over low heat, bring the mixture to a slow bubble and let it simmer for 30 minutes. Remove from heat, stir in the flour, and set aside.
- Pre-heat the oven to 400 degrees. Fit the bottom crust into a pie pan and poke a few holes in the bottom with a fork. Pour the mince mixture into the bottom pie crust. Place the top crust on the pie and prick holes in the top with a fork. Seal the top and bottom crusts.
- Bake at 400 degrees for 30 minutes or until crust is golden brown and pie is bubbly.
Note 1: We did an earlier version of this mince fruit pie last summer, with celery and fresh cherries. This fall version is a little darker with more seasonal dried fruits.
Note 2: Want a great pie crust? We used this fantastic pie dough recipe from Serious Eats.