Old Fashioned Mincemeat Pie Recipe: Spiced Fruit Filling With Buttery Lattice Crust

This old-fashioned mincemeat pie recipe brings warmth and nostalgia to your holiday table with its rich, spiced fruit filling and buttery lattice crust. 🌟 The tradition dates back to British settlers who adapted it with local fruits and spices, creating a dessert that's both comforting and deeply flavorful.

What makes this version special is the balance of sweet dried fruits, warming spices, and a touch of brandy that deepens the flavor profile over time.

The filling combines raisins, currants, and chopped apples with cinnamon, nutmeg, and allspice for that classic mincemeat taste, while the lattice crust adds a delicate crisscross pattern that stays crisp even when baked.

I've included both store-bought and homemade crust options to accommodate different skill levels, ensuring you can achieve that perfect golden finish without stress. The pie's aroma alone will fill your kitchen with holiday cheer.

By the time it emerges from the oven, you'll have a pie with tender fruit filling that's perfectly set, a crust that's flaky yet sturdy, and a lattice design that adds visual appeal.

The spices infuse the fruit with warmth, while the brandy adds depth that makes each slice taste like a piece of tradition. Serve it warm with whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.

This recipe is perfect for holiday gatherings, family dinners, or when you simply crave a taste of tradition. The filling can even be prepared ahead of time, allowing the flavors to meld and intensify before baking.

Let's get started on creating a pie that's as much a part of your family's history as it is a delicious treat.

Ingredients for old fashioned mincemeat pie

Sweet dried fruits, warming spices, and buttery crust—this pie tastes like holiday nostalgia in every bite.

The dried fruits are the heart of this pie. Zante currants give that classic mincemeat tang—don't substitute with regular raisins. Trader Joe's has the best selection of plump currants, but any specialty grocery store will work. For the apples, Granny Smith holds up best during baking, but Honeycrisp adds sweetness. The brandy? Korbel or Christian Brothers are my go-tos—they've got that perfect balance of sweetness and bite. If you're avoiding alcohol, apple cider works in a pinch, but it won't develop the same depth of flavor.

No brandy? Apple cider or orange juice can stand in, but reduce to 2 tbsp—it won't be identical, but still delicious. Running low on currants? Dried cranberries at half the amount add tartness. For the spices, Penzeys sells pre-ground spice blends, but I always toast whole spices first for better flavor. The pie crust can be homemade (the lattice is worth it!) or Pillsbury for a shortcut—just brush with egg wash for that golden finish. And if you're making the lattice, cut strips 1/2-inch wide for that perfect crisscross.

The filling tastes even better after 24 hours in the fridge—let the flavors meld! Store the unbaked pie in the fridge for up to 2 days before baking. The lattice crust stays crisp for 3 days if kept at room temperature, but I always serve it warm with whipped cream or ice cream. Freeze the baked pie (without cream) for up to 3 months—just thaw overnight before serving. Pro tip: brush the crust with extra butter before baking for that irresistible golden color.

Step-by-step instructions for old fashioned mincemeat pie

Here's how to create that classic spiced fruit filling with a golden lattice crust!

In a large bowl, combine the 1.5 cups dried raisins and 1 cup dried currants. This is where the magic begins—those plump raisins and tart currants will soak up all the brandy and spices. Add the 2 medium peeled, cored, and chopped apples to the bowl and set aside.

In a separate saucepan, melt 1 cup unsalted butter over low heat. Once melted, remove from heat and stir in the 1.5 cups granulated sugar, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground allspice, and 0.5 tsp salt. This spice mixture will infuse every bite with warm, comforting flavors. Pour this mixture over the fruit and apples, tossing gently to coat everything evenly.

Now, here's the thing—brandy is key for that authentic old-fashioned taste. Slowly pour in the 0.5 cup brandy while stirring continuously. The alcohol will cook off during baking, leaving behind rich, caramelized notes. Let the mixture sit for at least 30 minutes (or up to 2 hours) to allow the fruit to plump and the flavors to meld together beautifully.

Roll out the store-bought pie crust on a lightly floured surface to fit a 9-inch pie dish. Press it gently into the bottom and up the sides, creating a smooth, even base. Trim any excess dough hanging over the edge with a sharp knife. This is your foundation—make sure it's snug to prevent any filling from leaking out during baking.

Pour the fruit filling mixture into the prepared pie crust, pressing down lightly with a spoon to distribute it evenly. The filling should come up to about ½ inch from the top edge of the crust. If you're making the lattice crust (and I highly recommend it!), cut the remaining dough into ½-inch strips and arrange them in a lattice pattern over the filling. Brush the lattice strips with a little ice water to help them seal and create that beautiful crisscross pattern.

For a no-fuss alternative, you can simply roll out the remaining dough and place it over the filling, crimping the edges to seal. Brush the top crust with a beaten egg (optional) for a golden finish. This step is where the pie truly comes together—take your time to make it look as good as it'll taste!

Preheat your oven to 375°F. Place the assembled pie on a baking sheet to catch any drips, then bake for 45-55 minutes until the crust is golden brown and the filling is bubbling gently around the edges. You'll know it's ready when the lattice crust is crisp and the filling has thickened slightly but still has a soft, jam-like texture.

I like to check the pie at the 40-minute mark—if the crust is browning too quickly, tent it loosely with aluminum foil to prevent over-browning while the filling finishes cooking. The pie is done when the internal temperature reaches 190°F (measured in the center of the filling). This ensures the fruit is tender and the spices are fully infused.

Once baked, let the pie cool completely on a wire rack for at least 2 hours. This resting time is crucial—it allows the filling to set and the flavors to develop fully. The longer it cools, the better the texture becomes. Serve warm with a dollop of 0.5 cup whipped heavy cream or a scoop of 1 cup vanilla ice cream for the ultimate old-fashioned dessert experience!

Wine and beer pairings for these flavors

Brandy-Infused Pairings

The brandy in this mincemeat pie pairs beautifully with fortified wines like Port or Madeira—both complement the spiced fruit notes. A Ruby Port with its dark berry flavors mirrors the raisins and currants, while Malmsey Madeira adds a caramel depth that enhances the pie's richness.

I like to serve a small glass of 1970 Vintage Tawny Port alongside slices—its nutty, oxidative character balances the pie's sweetness perfectly. 🍷

Spiced Apple Cider

For a non-alcoholic option, warm spiced apple cider with cinnamon sticks and cloves creates a cozy pairing. Simmer 2 cups apple cider with 1 cinnamon stick, 3 whole cloves, and 1 star anise for 15 minutes.

The warm spices echo the pie's filling, while the tartness of the cider cuts through the richness. Serve in mugs with a sprinkle of ground nutmeg—just like the pie's spice blend. ❄️

Dark Beer Pairings

A dark ale or stout works surprisingly well with mincemeat pie. I recommend Guinness for its roasted malt notes that contrast the pie's sweetness, or Samuel Smith's Nut Brown Ale for a caramel-rich balance.

The beer's bitterness helps cleanse the palate between bites, making each slice taste even more vibrant. For a seasonal twist, try a spiced winter ale like Allagash Winter Ale. 🍺

Creamy Dessert Wines

If you prefer sweeter pairings, Moscato d'Asti or Riesling bring bright acidity that refreshes the palate. A chilled German Riesling with its honeyed notes enhances the pie's caramelized fruit flavors without overpowering them.

For a luxury touch, Sauternes—with its apricot and honey tones—creates a decadent contrast to the pie's spiced richness. 🍇

Coffee or Tea Finishing

End your dessert experience with a cup of strong black coffee or Earl Grey tea to cut through the pie's richness. The tannins in coffee or bergamot notes in tea create a satisfying contrast.

I often serve chai-spiced chai latte after mincemeat pie—its cinnamon and cardamom echo the filling's warmth while adding a creamy finish. ☕

Frequently asked questions