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Taste of Home
Mincemeat pie is a traditional British dessert for Christmastime. We share the history and show you how to make this sweet, flavorful pie to share with your loved ones.
My mother, proud of her British heritage, loves mincemeat pie. This spiced dessert is a tradition to make around the holidays. In fact, English families leave out a slice of mincemeat pie for Father Christmas instead of cookies and milk. It’s supposedly even good luck to eat mincemeat pie on each of the 12 days of Christmas. But many people have never heard of it or are hesitant to try it. I must confess, the name mincemeat freaked me out a bit when I was a kid.
What Is Mincemeat Pie?
Mincemeat or mince pie is a British delicacy for the holiday season that traces back to the kings and queens of the Middle Ages, or even earlier. The recipe was developed as a way to preserve meat, such as mutton or beef, without salt or smoke. The “minced” meat, or suet, was mixed with dried fruits and spices like cinnamon, cloves and nutmeg, then baked into a pie.
Reader Connie Hammond of Fort Madison, Iowa, recalls helping her grandma, mom and two of her grandma’s sisters prepare it. “Mincemeat is a wonderful pie filling with cooked ground beef, chopped apples and raisins, plus spices and juices for flavor. It took all day to make,” she writes. “We ground the beef finely with a hand-crank grinder and cooked it, peeled and chopped Jonathan apples, and then mixed and simmered the stuff to perfection.”
Mincemeat has evolved to reflect changing tastes, and it’s now often meatless—simply a delicious blend of fruits and spices. After all, even the royals eat differently these days.
Easy Mincemeat Pie Recipe
Our Test Kitchen’s favorite mincemeat pie comes from Laverne Kamp of Kutztown, Pennsylvania. This recipe is a twist on a traditional mincemeat pie that includes chopped walnuts. You can save time and buy prepared mincemeat instead of making your own. My mom prefers None Such Ready-to-Use Mincemeat($6).
Ingredients:
Pastry for single-crust pie (9 inches)
2 eggs
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 cups prepared mincemeat
1/2 cup chopped walnuts
1/4 cup butter, melted
Directions
Step 1: Prepare the crust
Preheat the oven to 400 degrees. Line a 9-in. pie plate with pastry, then trim and flute the edges. You can use a store-bought pie crust or follow our step-by-step pie crust guide to make your own.
In a large bowl, lightly beat eggs. Combine the sugar, flour and salt, and gradually add the dry ingredients to the eggs. Stir in prepared mincemeat, chopped walnuts and melted butter. Pour the filling mixture into your prepared crust.
Step 3: Bake the pie
Bake the pie for 15 minutes. Then reduce the temperature to 325 and bake until a knife inserted in the center comes out clean, approximately 35-40 minutes. Allow the pie to cool completely, then store it in the refrigerator until ready to serve.
How to Serve Mincemeat Pie
As a tasty finishing touch, Laverne says she and her husband put a dollop of vanilla ice cream on top of their mincemeat pie slices. This dessert will warm you up even when winter is frosty.
These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. —Kathy Olsen, Marlborough, New Hampshire
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida
My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. —Debra Sult, Chandler, Arizona
Make these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before serving. —Kerry Dingwall, Ponte Vedra, Florida
These old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! —Beth Adams, Jacksonville, Florida
My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia
When I was growing up, this yummy, easy dessert was always on the menu at holiday get-togethers. Years ago, my aunt gave me the recipe, and now when I make it for my family, I think of her. —Janice Rathgeb, Brighton, Illinois
You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. —Cheryl Wilt, Eglon, West Virginia
Don't let the homey, almost unappetizing name "slump" fool you. Easier than pie, these baked summer fruit desserts are topped with tasty biscuits. If you love vintage food, learn how to make cottage cheese biscuits.
Our holiday gatherings often included baked Brie. I transformed it into a dessert that’s savory and sweet. It makes a wonderful appetizer, too. —Kristie Schley, Severna Park, Maryland
My old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream…yum! —Janet Fahrenbruck-Lynch, Cincinnati, Ohio
My grandmother’s apple dessert is genuine regional fare. With 13 children plus the men at Grandpa’s sawmill, she had to do lots of cooking each day! —Megan Newcombe, Cookstown, Ontario
My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's eastern shore. —Susan Brown Langenstein, Salisbury, Maryland
This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba
These cereal and marshmallow clusters are so simple that I make them for the holidays each year, as my family looks forward to them. —Faye O'Bryan, Owensboro, Kentucky
It's tradition for my family to make these German treats together. The recipe came from my great-grandmother's cookbook, and judging from the amount of requests I get, it has certainly stood the test of time. —Esther Kempker, Jefferson City, Missouri
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Fruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey
This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. —Marlene Hellickson, Big Bear City, California
Love bread pudding? Bake that comforting treat in a muffin pan for cute-as-can-be, single-serving desserts. The taste reminds me of my mother's sticky rolls. —Mary Freeland, Dayton, Texas
Many of our holiday traditions center around the foods my mother made while I was growing up. These cookies, which we called "Strufoli", bring back wonderful memories. —Sue Seymour, Valatie, New York
Whenever we went to visit my Aunt Ione in south Georgia, her icebox cookies were our favorite treat. My mother later make these cookies, and I remember begging for a slice of the raw dough—I thought the unbaked cookies tasted just as great as the baked! —Jenny Hill, Meridianville, Alabama
On Easter morning, our family always looked forward to a breakfast of dyed hard-boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California
Instead of fixing a traditional pie, I gussied up mincemeat by creating this fancy trifle. The recipe's a time-saver, since it can be prepared a day ahead.
This warm and comforting apple dumplings recipe is incredible by itself or served with ice cream. You can decorate each dumpling by cutting 1-inch leaves and a 1/2-inch stem from the leftover dough. —Robin Lendon, Cincinnati, Ohio
Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut
This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting apple torte will be welcomed addition to a bake sale or potluck. —Sheila Swift, Dobson, North Carolina
I don’t drink alcohol, so after I’ve had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.—Jennifer Mack, Pensacola, Florida
We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont
My paternal grandmother used to make this for Christmas dinner. I'm not sure how many batches she made since there were nearly 50 aunts, uncles and cousins in our family. I still make the recipe in memory of her, and it's still as good as I remember. —Janet Hurley, Shell Rock, Iowa
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
The sweetness of honey, the bold flavors of nutmeg and cloves and the crunch of walnuts make for happy snacking. —Taste of Home Test Kitchen, Greendale, Wisconsin
This pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect “little something” to wrap up any holiday dinner. —Crystal Jo Bruns, Iliff, Colorado
This is a traditional recipe I make for the holidays. My close friend and I used to bake together until she moved 1,300 miles away. Now when I make this dish, I’m reminded of our time together. —Eileen Wolf, Abington, Pennsylvania
I always get compliments when I bring this attractive and tasty trifle out of the refrigerator. Not only does it serve a big group nicely, I can make it ahead of time, too. —Lucille Belsham, Fort Fraser, British Columbia
The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. —Agnes Ward, Stratford, Ontario
This is one of my mother's absolute favorite desserts. The salty pretzel crust is the perfect complement to the sweet cream cheese filling. —Erin Frakes, Moline, Illinois
This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts
Lori has been a writer and editor for 16 years, fueled by plenty of coffee and chocolate. She hopes to retire someday and become a hot pepper farmer, cake decorator or barbecue pitmaster.