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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


  • 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


  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.