Winter Mince Pie is our vegan version of an old-fashioned Mincemeat Pie. Do you love those piquant flavors of mince pie – the cinnamon, cloves, nutmeg, and ginger? They’re all here, baked into a medley of fresh and dried fruit. We chose fresh baking apples (such as Golden Delicious or Granny Smith), fresh pears, and a combination of dried cherries, dark raisins, and golden raisins. We think quince would be a nice addition too, if you have it. We’ve left out the meat and suet of traditional mincemeat recipes of course, making this a definite step up from traditional recipes.
By the way, not all dried fruits are created equal. Check the packages, some include oil. It’s not needed. We’ve had success with the Sun-Maid brand. Their Natural California Raisins, their Golden Raisins, and their Dried Tart Cherries are oil-free. It may seem funny, us telling you to watch the oil, when there’s fat in the crust. But you’ll be eating the rest of the dried fruits in the package long after the pie is gone, so let’s try to make a habit of buying dried fruit without oil.
Pictured here is a slice of warm, Winter Mince Pie topped with a scoop of vegan, vanilla ice cream from So Delicious.
Winter Mince Pie
- 1 recipe - Flaky Double Pie Crust
- 4 medium - baking apples, peeled, cored, and diced
- 1 medium - pear, unpeeled
- 2 Tbs - lemon juice (if apples lack tartness)
- 2 tsp - grated orange zest
- 1/3 cup - raisins
- 1/3 cup - golden raisins
- 1/3 cup - dried cherries
- 1/3 cup - turbinado sugar
- 2/3 cup - dark brown sugar, firmly packed
- 2 tsp - ground cinnamon
- 1 tsp - ground ginger
- 1/4 tsp - ground cloves
- 1/2 tsp - grated nutmeg
- Preheat the oven to 425 °F. Gather and prepare your ingredients.
- Follow the instructions for making the Flaky Double Crust
- Combine the remaining ingredients in a large mixing bowl, and mix well. Fill the pie crust with the fruit mixture. Remove the top parchment paper from the top crust. Gently place the crust on the pie, peel off the remaining parchment paper, and seal the edges. Use a fork to poke several holes in the top pie crust. For a pretty effect, brush about 1 Tbs of soy milk or apple cider on the top crust and sprinkle with 1 Tbs of turbinado sugar.
- Bake for 15 minutes. Reduce oven temperature to 375 °F, then bake another 35-40 minutes, until top crust is golden brown, and fruit filling is hot and bubbly.
- Allow to cool on a wire rack before serving. The filling will become thicker and hold together better when cool. But we understand if you can't wait that long. You deserve it, we won't tell.
Nutrition (per serving): 388 calories, 70% calories from carbohydrates, 3% calories from protein, 27% calories from fat, 4.1g fiber.