Apple Mincemeat Pie

european french greek middle eastern region dessert main drink sweet sour bitter savory umami hard fast

Prep

26 min

Cook

68 min

Total

94 min

Ingredients (12)

4 apples - peeled, cored and chopped g

2 tablespoons butter g

2 teaspoons lemon juice g

½ cup white sugar g

1 ½ teaspoons vanilla extract g

½ teaspoon ground cinnamon g

⅛ teaspoon ground nutmeg g

2 cups prepared mincemeat (such as None Such®) g

1 cup chopped walnuts (Optional) g

1 package of refrigerated pastry for double-crust pie (such as Pillsbury® g

1 egg yolk g

1 tablespoon water g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 450 degrees F (230 degrees C).

Place apples, butter, and lemon juice into a saucepan over medium heat and cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, vanilla, cinnamon, and nutmeg. Mix in mincemeat and walnuts until thoroughly combined and set the pie filling aside.

Fit pie crust into a 9-inch pie dish; pour filling into crust. With a brush dipped in water, moisten the edge of the bottom crust. Top pie with the second crust and crimp the two crusts together with a fork to seal. Cut 4 slits into top crust for steam vents. Whisk egg yolk with water in a small bowl and brush the yolk mixture over top crust.

Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Remove pie from the oven and cover the crust edges with strips of aluminum foil to prevent overbaking. Return pie to the oven and bake until crust is golden brown and filling is bubbling, 30 to 35 more minutes.