For a richer flavor, consider using a dark rum or adding a teaspoon of vanilla extract to the filling. If you prefer a less sweet pie, reduce the amount of brown sugar. To prevent the crust from burning, you can use a pie shield or aluminum foil to cover the edges during baking. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.
Meatless Mincemeat Pie
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME9 hrs 10 mins
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SERVING8 People
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VIEWS82
Indulge in the timeless flavors of the holidays with this delectable Meatless Mincemeat Pie. A symphony of sweet and spiced notes, this pie boasts a rich, fruity filling brimming with apples, walnuts, and a hint of rum, all encased in a flaky, golden-brown crust. Perfect for sharing with loved ones or savoring a slice all to yourself!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Fiber6 g
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Protein5 g
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Saturated Fat4 g
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Sodium261 mg
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Sugar42 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, combine the mincemeat, chopped apples, walnuts, brown sugar, rum (or apple juice), and lemon juice. (5 minutes)
02
Step
8 hrs
Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld together. (8 hours or overnight)
03
Step
10 mins
Preheat your oven to 425 degrees F (220 degrees C) and position a rack in the lowest position. (10 minutes)
04
Step
30 mins
Remove the mincemeat filling from the refrigerator and allow it to come to room temperature. This will help ensure even baking. (30 minutes)
05
Step
5 mins
Gently place one pie crust in the bottom of a 9-inch pie plate. (5 minutes)
06
Step
5 mins
Stir the mincemeat filling well to redistribute the juices. Pour the filling into the bottom crust, spreading it evenly. (5 minutes)
07
Step
10 mins
Top with the remaining pie crust. Crimp the edges to seal the pie. Cut vent slits in the top crust to allow steam to escape (or cut the top crust into strips and weave for a lattice top). (10 minutes)
08
Step
40 mins
Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 40 minutes. If the crust begins to brown too quickly, you can tent it with aluminum foil. (40 minutes)
09
StepLet the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
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RECIPE REVIEWS
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Please Rate
Fletcher Abernathykovacek
Apr 26, 2025This pie was a huge hit at our Thanksgiving dinner! The rum gave it a lovely warmth.
Matilda Klocko
Apr 20, 2025The overnight refrigeration really makes a difference in the flavor. I wouldn't skip that step.
Kariane Smitham
Apr 6, 2025I used apple juice instead of rum, and it was still delicious. My kids loved it!
Devonte Durgan
Mar 23, 2025Next time, I might try adding some dried cranberries for extra tang.
Alessia Mraz
Feb 22, 2025The walnut adds a great texture to this pie.
Kattie Crist
Feb 20, 2025My crust browned a little too quickly, so I tented it with foil halfway through baking. Worked like a charm!
Aiyana Mosciski
Feb 5, 2025This recipe is a keeper! Easy to follow and incredibly flavorful.
Dameon Reynolds
Nov 27, 2024I added a sprinkle of cinnamon, and it was the perfect touch.