Grandmas Old Fashioned Mincemeat Pies Recipe (Spiced Fruit)

In a large mixing bowl, combine the finely chopped apples, pears, and plumped raisins. Ensure the fruits are uniformly sized for even cooking.

Add the ground cinnamon, nutmeg, cloves, and optional allspice to the fruit mixture. Stir thoroughly to coat all the fruit evenly with the spices.

Grate in the lemon zest and orange zest, being careful to avoid the bitter white pith. Add the unrefined sugar or sugar-free sweetener, then cut the cold vegetable shortening into small cubes and gently rub it into the fruit mixture until well distributed. This creates pockets of richness.

Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight. This crucial step allows the Grandmas Old Fashioned Mincemeat Pies flavors to meld and deepen, enhancing the overall taste.

In a large bowl, whisk together the all-purpose flour and kosher salt. If using a pastry blender, cut in the very cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix, as this will develop gluten and result in a tough crust. If using a food processor, pulse the flour, salt, and butter until coarse crumbs form, then add ice water gradually and pulse until dough just forms a ball.

Divide the dough into two equal discs, flatten slightly, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This chilling time helps to relax the gluten and makes the dough easier to roll.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disc of pie dough (or one store-bought crust) into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, trimming the edges to leave a 1/2-inch overhang.

Pour the chilled Grandmas Old Fashioned Mincemeat Pies filling into the prepared crust, mounding it slightly in the center. Ensure the filling is evenly distributed.

Roll out the second disc of pie dough (or second store-bought crust). You can either place it whole over the filling, or cut it into 1-inch wide strips to create a lattice top. If making a lattice, weave the strips over and under the filling, then trim and crimp the edges of both crusts together to seal.

In a small bowl, whisk the egg yolk with 1 tablespoon of water to create an egg wash. Brush the top crust generously with the egg wash and sprinkle with granulated sugar for a beautiful golden finish. If using a solid top crust, cut a few slits in the center to allow steam to escape during baking.

Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent the pie with aluminum foil.

Allow the pie to cool on a wire rack for at least 30 minutes before slicing and serving. This resting period helps the filling set properly and prevents it from being too runny when cut.