Walnut Mincemeat Pie Recipe

5 2 3
Walnut Mincemeat Pie Recipe
Walnut Mincemeat Pie Recipe photo by Taste of Home
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Walnut Mincemeat Pie Recipe

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5 2 3
Publisher Photo
Meet the Cook: As a cold and tasty finishing touch, my husband and I usually put a dip of ice cream on top of this pie. The recipe's from my mother - each year, I make it for Christmas, and then for my sister-in-law's New Year's party besides. -Laverne Kamp, Kutztown, Pennsylvania
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

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

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, lightly beat eggs. Combine the sugar, flour and salt; gradually add to eggs. Stir in mincemeat, walnuts and butter; pour into crust.
Bake at 400° for 15 minutes. Reduce heat to 325° bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8 servings.
Originally published as Walnut Mincemeat Pie in Country Woman November/December 1995, p33

Nutritional Facts

1 piece: 440 calories, 18g fat (7g saturated fat), 73mg cholesterol, 231mg sodium, 65g carbohydrate (45g sugars, 2g fiber), 5g protein.

  • 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
  1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, lightly beat eggs. Combine the sugar, flour and salt; gradually add to eggs. Stir in mincemeat, walnuts and butter; pour into crust.
  2. Bake at 400° for 15 minutes. Reduce heat to 325° bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8 servings.
Originally published as Walnut Mincemeat Pie in Country Woman November/December 1995, p33

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Reviews forWalnut Mincemeat Pie

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MY REVIEW
germanycook User ID: 6411056 7272
Reviewed Jan. 3, 2012

"Same as review before mine, husband had never tried mincemeat before - but he loved this! It was so rich and Christmassy, mmmm."

MY REVIEW
slbmbp User ID: 4878619 18401
Reviewed Dec. 11, 2010

"This pie was delicious, I love mincemeat but husband had never eaten it. He loved it, I think the nuts really add to the pie. Next time I think I will double the nuts because we love nuts. Will definetly make this again."

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