None Such Mincemeat Pie Recipe
If you’re looking for a delicious and festive dessert to serve during the holiday season, None Such Mincemeat Pie is a classic choice that never goes out of style.
This traditional pie is made with a rich and flavorful filling of spiced dried fruits and sometimes beef suet encased in a flaky pastry crust.
We’ll present a tasty, easy-to-make None Such Mincemeat Pie recipe utilizing the popular None Such brand of mincemeat.
We’ll also teach you how to make the ideal pie and impress your family and friends. This recipe will become a family Christmas favorite whether you’re a pro baker or a beginner. Let’s bake!
How to Make None Such Mincemeat Pie
My grandma made this pie every Christmas season, filling the house with the pleasant scent of spices and fruits. Her pastry crust and mincemeat filling were like a work of art.
Later, I attempted to make None Such Mincemeat Pie for a family event. The outcomes were spectacular. I saw my family’s joy as I took the pie out of the oven and set it on the table.
I was proud to reproduce a family tradition and share it with loved ones as we savored the pie’s creamy filling and crisp crust.
None Such Mincemeat Pie Ingredients
- 1 jar (27 oz) None Such Ready-to-Use Mincemeat
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 2 refrigerated pie crusts (9-inch), or homemade pie crusts
- 1 egg white, lightly beaten
Instructions TO Make None Such Mincemeat Pie
Preheat the oven to 425°F (218°C).
In a large mixing bowl, combine the None Such Ready-to-Use Mincemeat, all-purpose flour, and granulated sugar. Mix well.
Cut the cold unsalted butter into small pieces and add it to the mixing bowl. Mix the ingredients with a pastry blender or your fingers until the mixture becomes crumbly.
Roll out one pie crust and transfer it to a 9-inch pie dish. Trim the excess dough from the edges.
Pour the mincemeat mixture into the pie crust and spread it out evenly.
Roll out the second pie crust and place it on top of the mincemeat mixture. Trim the excess dough and crimp the edges of the crusts together to seal the pie.
Cut a few small slits in the top of the pie crust to allow steam to escape during baking.
Brush the top of the pie with the lightly beaten egg white.
Place the pie on a baking sheet and bake for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
Tips for None Such Mincemeat Pie
- Be sure to let the pie cool for at least 30 minutes before slicing and serving. This will allow the filling to set and make it easier to cut.
- If the edges of the pie crust start to brown too quickly during baking, cover them with strips of aluminum foil to prevent burning.
- You can add a sprinkle of coarse sugar on top of the pie before baking to add some extra sweetness and texture.
None Such Mincemeat Pie Recipe
Ingredients
- 1 jar 27 oz None Such Ready-to-Use Mincemeat
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter cut into small pieces
- 2 refrigerated pie crusts 9-inch, or homemade pie crusts
- 1 egg white lightly beaten
Instructions
- Preheat the oven to 425°F (218°C).
- In a large mixing bowl, combine the None Such Ready-to-Use Mincemeat, all-purpose flour, and granulated sugar. Mix well.
- Cut the cold unsalted butter into small pieces and add it to the mixing bowl. Mix the ingredients with a pastry blender or your fingers until the mixture becomes crumbly.
- Roll out one pie crust and transfer it to a 9-inch pie dish. Trim the excess dough from the edges.
- Pour the mincemeat mixture into the pie crust and spread it out evenly.
- Roll out the second pie crust and place it on top of the mincemeat mixture. Trim the excess dough and crimp the edges of the crusts together to seal the pie.
- Cut a few small slits in the top of the pie crust to allow steam to escape during baking.
- Brush the top of the pie with the lightly beaten egg white.
- Place the pie on a baking sheet and bake for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
