Mincemeat Pie with side dishes

None Such Mincemeat Pie Ready in 1 Hour

Last Updated on May 2, 2022 by Share My Kitchen

This recipe for None Such Mincemeat Pie is so delicious that nearly everyone loves it at parties and holidays. People will be lining up to get a taste of it! It is a classic recipe that you can cook at home, as it uses canned mincemeat and only a few ingredients. 

How to Make Classic ‘None Such’ Mincemeat Pie from a Jar

The classic none such mincemeat pie filling is made with mincemeat, sweet nuts, and fruits. This recipe also calls for finely chopped meats of all kinds, with a slightly sweet flavor derived from fruits, nuts, and lemon zest combined with it.

Moreover, if anyone is interested in making Frozen Mincemeat Pie ahead of time, this is the perfect recipe for it. Let’s begin by getting these delicate ingredients into a Traditional Mincemeat Pie!

Ingredients For The Best ‘None Such” Mincemeat Pie

For Making None Such Mincemeat Pie Filling

  • 2 cups or 1 jar of precooked mincemeat
  • 1 ½ cups of chopped pecan nuts
  • 1 ½  cups of peeled, thinly diced gala apple
  • ½ cup of thinly diced dried Calimyrna figs
  • ⅓ cup of tightly filled brown sugar
  • ⅓ cup of Brandy
  • 2 tsp of fresh grated lemon skin

For Making the Pie Crust

  • 1 box of refrigerated Pillsbury™ Pie Crusts (for 2 pie doughs, softened as instructed on the package)

Step-by-Step Instruction to Make Traditional Mincemeat Pie

Step 1: Add all ingredients, including the mincemeat, together in a bowl. Combine all the nuts and fruits with enough sugar to ensure that they are properly incorporated. Cover the bowl with a tight fitting lid and place it in the refrigerator for at least eight hours or overnight.

Step 2: Before making the pie crust, take out the pie filling from the refrigerator. It should be kept at room temperature for at least 30 minutes.

Step 3: Preheat the oven to 425°F.

Making the Pie Crust and Stuffing Filling Mixture

  1. Get a 9-inch pie pan ready for baking. Then, follow the instructions on the package to prepare 2 pie doughs measuring 9 inches in size. And make a round, 1.5-inch thick crust.
  2. Now, mix the filling well before you start pouring it on the pie crust. Then stuff the mincemeat and fruits mixture into the crust-lined baking plate. And cover the meat mixture with the second crust.
  3. You can seal the sides by pressing your finger tips in a folding pattern. Then, any pattern can be made with a fork, or anything that you generally prefer. But make sure to pierce holes using a fork so steam can come out easily while baking in the oven.

Step 4: Place the pie plate on the lowest oven rack. Then bake for 40 to 45 minutes. Make sure the pastry is golden brown. And once the pie is cooked correctly, take it out. Put it on the cooling rack for several hours. Have a nice meal!

Frozen Mincemeat Pie for Later Use

If you need to make large quantities of these non such mincemeat pies for large gatherings, you can freeze them according to a specific method so that you can immediately use the pies at the event.

First, cover the cold and fully baked pie with plastic cling wraps. Then cover them with foil, and freeze. When you bake the pies after being, preheat the oven at 375°F. Next, unfold the wrappers and bake for 80 to 90 minutes. The shell will turn golden brown, and the filling should be boiling inside.

Does Mincemeat Pie Still Taste Good After Being Frozen

If the pie appears to have been browned too much, you can use a pie shield or a loose cover. The frozen pie will taste just as good after baking if it is done correctly. Enjoy your pie!

Conclusion

It’s easy to follow the None Such Mincemeat Recipe that you can also use it as a manageable baking project. It is deliciously unique and everyone loves it. This Mincemeat Pie is a great way to make something special for your guests.

Type: Dinner
Cuisine: English
Recipe Yield: 10 servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Cooking Time: 1 hour
Calories: 434 Calories

 

Leave a Comment

Your email address will not be published.

Scroll to Top