Print: Mock Mincemeat Pie

My mother made this mock mincemeat pie recipe every Thanksgiving. Enhanced with a hint of orange, cinnamon, and cloves, it's a great variation on the typical apple and raisin filling. It's called "mock" because it contains no meat. You can prepare the filling several days in advance. For extra flavor, stir 1 to 2 tablespoons of brandy into the filling, if you like.

Prep

19 min

Cook

77 min

Servings

Difficulty

Hard

Ingredients

4 Grannys Smith apples , peeled, cored, and sliced
1.5 cups seedless raisins
0.5 cups apple cider
0.33 cups orange juice
1 tablespoon orange zest
0.75 cups white sugar
2 sodas crackers , finely crushed
0.5 teaspoons ground cinnamon
0.5 teaspoons ground cloves
2 , 9-inch

Instructions

1 Preheat the oven to 425 degrees F (220 degrees C).
2 Combine apples, raisins, apple cider, orange juice, and orange zest in a large saucepan over medium heat; simmer, stirring occasionally, until apples are very soft, about 20 minutes. Stir in sugar, soda crackers, cinnamon, and cloves until well combined.
3 Pour apple mixture into pie crust; top with second crust. Pinch and crimp edges to seal. Pierce top crust in several places with a fork. (Or refrigerate apple mixture until ready to use.)
4 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake until top is golden brown, about 30 minutes more. Cool before serving.

Nutrition per serving

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