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Mincemeat Apple Pie


2009 Mincemeat Apple Pie Photo by Carroll Pellegrinelli, licensed to About.com

Great tasting, just bad looking. This is what happens when I'm not paying attention when removing the pie from the oven.

2009 Mincemeat Apple Pie Photo by Carroll Pellegrinelli, licensed to About.com
This isn't your grandmother's mincemeat recipe. This recipe is made with fresh apples and lemoncello.

Prep Time: 24 hours, 30 minutes

Cook Time: 50 minutes

Total Time: 25 hours, 20 minutes


  • 9-ounce container of condensed mincemeat
  • 1-1/2 cups water
  • ----
  • 3 apples (1 tart, 1 medium-tart, 1 sweet)
  • 1/2 cup packed brown sugar
  • 1/3 cup lemoncello (lemon-flavored liqueur)
  • double 9-inch pie pastry


The before serving, mix dried mincemeat with water in medium sauce pan. Boil for 1 minute. Cool in pan on wire rack. Wash, core, peel and slice apples. Mix cooled mincemeat, apples, brown sugar and lemoncello in a resealable container. Refrigerate overnight.

The day of serving, preheat oven to 425 degrees F. Line 9-inch pie plate with pastry. Bake it blind for 15 minutes. Remove from oven and lower oven temperature to 350 degrees F. Place filling into crust. Top filling with vented or lattice crust. Bake for 40 to 50 minutes until crust is brown and inside is bubbly. Cool completely on wire rack prior to serving. Serve with freshly whipped cream.
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