A large version of Victorian-style mince tarts, this full sized mincemeat pie is a beautiful holiday centrepiece. This mince pie is filled with warming Christmas flavours – brandy, spices, and citrus. Wrapped in sweet shortcrust pastry, it's the best of the season.
Use homemade mincemeat if you have the time. And if there's ever the right time for it, the winter holiday period is when you can go all-out and make homemade candied citrus peel for it, too. Try our mincemeat cookies while you're at it!
Although mincemeat pies are usually made in small form now, like our tarts, in the medieval period they were much larger (they also included meat, more on that below). The large-form version is beautiful and the taste is just as good as the minis, so if you want a nice centrepiece dessert, this is lovely.
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Ingredients
Ingredient Notes and Substitutions
- Mincemeat: use homemade if possible. Not only does it taste the best, but you can also customize it to what you like the most!
- Sweet shortcrust pastry: you can use a store-bought pie crust for the base if preferred, but you still need something to make the topping with, so why not do all homemade?
- Make it vegan: use our vegan pie crust and go for the vegan option (with vegan butter) in the mincemeat. If you're using store-bought mincemeat just check the ingredients.
- Add-ins: add a drizzle of dark chocolate over the pie for a delicious (non-traditional) twist. You can include some squares of dark chocolate in with the mincemeat, too.
Method
Step 1: roll out the pastry and cut shapes out to bake for the topping.
Step 2: par-bake the pastry shell.
Step 3: fill the baked shortcrust with mincemeat.
Step 4: bake again, decorate with the pastry shapes, and serve.
Top Tips
- Cool fully: the base tart shell needs to be completely cool before adding the mincemeat and baking again. This helps to prevent a soggy bottom.
- Sprinkle before topping: add the icing sugar to the cut-outs before topping the pie with them. You don't want to hide the mincemeat with icing sugar.
- Make ahead: this is one of those great holiday recipes that can be made well in advance. It freezes really well so go ahead and makes it months beforehand!
Recipe Notes
Using pastry cutouts for the topping means no soggy crust or air pockets - bake them like cookies and top the pie for the easiest and most attractive option. If you want to do a double crust, make sure to create plenty of openings for steam to escape.
Par-baking the pastry shell prevents a soggy bottom and is definitely mandatory for this recipe. Baking the pie without par-baking will cause a very soft and under-baked base.
How to Store Mincemeat Pie
Storage: the pie will keep well for a couple of days in a sealed container at room temperature. It can soften slightly as it sits, though.
Freezing: this freezes well, and can be made in advance. Just freeze in an airtight container after the pie has cooled fully and thaw when needed.
FAQ
Why do they call it mincemeat pie?
Meat was included in mincemeat pie in the medieval and renaissance periods, and was first omitted in the late 19th century. The name stuck, but the mince hasn't!
What does mincemeat taste like?
Like Christmas. It's sweet from the fruit, pretty heavy on the spices, and has citrus flavours, too. Think winter spice tea, with nutmeg, allspice, and cinnamon, plus a hint of brandy. It's very cozy!
Is mincemeat pie vegetarian?
Most modern versions don't include meat, but you'll have to make sure that the mincemeat and pastry aren't made with suet. Our mincemeat recipe uses butter instead.
More Classic Christmas Recipes
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Mincemeat Pie
Equipment
- 7-inch (18 cm) tart pan
- Parchment paper
- Pie weights or uncooked dry beans
- Rolling Pin
- Cookie cutters
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
Ingredients
- ½ batch sweet shortcrust pastry
- 1 batch mincemeat or about 2 cups (650 grams)
- Icing sugar optional
Instructions
- Preheat the oven to 375°F (190°C).
- Make the shortcrust following the recipe instructions, but use a 7-inch (18 cm) tart pan. Reserve the scrapped dough.
- Poke several holes in the base of the crust with a fork, then line with parchment paper and fill with pie weights or uncooked beans. Bake for 10 minutes, then remove the weights and baking for another 10 minutes.
- Remove from the oven and set aside.
- Roll out the remaining dough cut-offs again, to ¼ in. (6 mm) thick. Cut with small to medium-sized cookie cutters (these will be the topping decoration).
- Place the shapes onto a parchment paper lined baking sheet and set aside.
- Fill the par-baked tart shell with the mincemeat.
- If both pans fit in your oven, bake both the pie and the pastry shapes for 8-10 minutes, or until the decorations are lightly golden and the mincemeat looks sightly darker.
- Remove from the oven and cool on a wire rack. Once fully cooled, top with pie with the pastry shapes and dust with icing sugar.