Mince Fruit Pie – Meatless and Delicious

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.

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?

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Mince Fruit Pie

An updated, lightened-up version of mincemeat pie with no meat, only fruit.

Course Dessert

Cuisine American

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 1 pie

Author Jeanne Fratello

Ingredients

• 1 cup seedless golden raisins
• 1 cup dried cherries
• 8 to 10 dried figs coarsely chopped
• 3/4 cup brandy or cognac
• 4 Granny Smith apples peeled, cored, and chopped
• ½ cup sugar
• 1 tbsp molasses
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• 2 tbsp 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: If you don’t have some of these dried fruits, you can mix it up with other dried fruits. We’ve tried this a few times, and the fruit mixture is a little bit different each time. But of course it’s always delicious.

Note 3: Love pie? Check out our Pie Round-Up of more of our favorite pies!

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