Facebook Twitter Pinterest Google Plus Instagram RSS Feed

Mince Fruit Pie

Pin It

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.

Mince Fruit Pie - like mincemeat, but there's no meat in there.

Mince Fruit Pie – like mincemeat, but there’s no meat in there.

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?

Mince Fruit Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
 
An updated, lightened-up version of mincemeat pie with no meat, only fruit.
Ingredients
  • 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
Instructions
  1. Place the raisins, dried cherries, and figs in the brandy or cognac and allow them to soak for at least 30 minutes,
  2. 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.
  3. 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.
  4. 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.

, , , , , , ,

No comments yet.

Leave a Reply

Rate this recipe: