Apple and mincemeat pie

Apple and mincemeat pie

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About this recipe: Use your favourite shortcrust pastry recipe to make this apple, walnut and mincemeat pie. Makes a lovely Christmas dessert instead of individual mince pies. Delicious with custard or a scoop of vanilla ice cream.


Serves: 8 

  • 4 apples - peeled, cored and chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 100g caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 450g prepared mincemeat
  • 125g chopped walnuts (optional)
  • shortcrust pastry for 2 layered pie
  • 1 egg yolk
  • 1 tablespoon water

Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

  1. Preheat the oven to 230 C / Gas mark 8.
  2. Place apples, butter and lemon juice into a saucepan over medium heat. Cook, stirring often, until apples are tender, 8 to 10 minutes. Stir in sugar, cinnamon, nutmeg and vanilla. Mix in mincemeat and walntus until thoroughly combined; set pie filling aside.
  3. Arrange one layer of shortcrust pastry in a 23cm pie tin; pour filling on top. With a pastry brush dipped in water, moisten edge of the bottom pastry layer. Top pie with second piece of pastry and crimp the edge of the pie together with a fork to seal. Cut 4 slits in top of pastry for steam vents. In a small bowl, whisk egg yolk with water and brush yolk mixture over the pastry.
  4. Bake in the preheated oven for 15 minutes, then reduce oven temperature to 180 C / Gas mark 4. Remove pie from oven and cover crust edges with strips of foil to prevent over-baking. Return pie to the oven and bake until pastry is golden brown and filling is bubbling, 30 to 35 more minutes.

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