Best mince pies

    9 hours

    A traditional Christmas treat, this mince pie recipe is made easy with the use of best-quality shop-bought filling.

    23 people made this

    Serves: 8 

    • 500g shop-bought mincemeat
    • 175g chopped walnuts
    • 2 apples - peeled, cored and chopped
    • 100g dark brown soft sugar
    • 4 tablespoons dark rum
    • 1 tablespoon lemon juice
    • 1 recipe pastry

    Prep:30min  ›  Cook:40min  ›  Extra time:7hr50min chilling  ›  Ready in:9hr 

    1. Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
    2. Preheat oven to 220 C / Gas mark 7.
    3. Take filling out of fridge and let come to room temperature. Prepare pastry and cut out circles to line and top a tart tin. Stir filling well and pour into base. Top with pastry and make slits or make a star-shaped top. Crimp edges.
    4. Bake in preheated oven on low shelf for 40 minutes or until golden brown.


    Fancy making homemade mincemeat? Try this recipe.

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    Reviews in English (21)


    I don't know what mincemeat pie is supposed to taste like - it isn't a dish that was made in my family. But hubby requested that I try one, & I chose this recipe. I used ready-made pie crust, and followed recipe using rum but also mixing in 1/2 cup each golden raisins & sweetened dried cranberries. For the top pie crust, I used a Linzer cookie cutter to make 1 decorative cutout, brushed with milk, & baked. After 30 minutes, we brushed the top crust with beaten egg & dusted with sanding sugar. Pie was lovely & hubby loved it! Obviously, a good recipe with winning results on my first try. Thanks!  -  25 Nov 2008  (Review from Allrecipes US | Canada)


    When my sister-in-law asked that I bring a mincemeat pie for Thanksgiving I thought..ewwww! I love to cook and bake, so I was determined not to just purchase pre-made pie filling. I saw this recipe, followed it exactly, added some dried cranberries. It was a hit, I'm sure this will be one of my new requests every year!  -  24 Nov 2006  (Review from Allrecipes US | Canada)


    This is a good recipe for dressing up premade filling. Although I would leave out the sugar, it was too sweet in the end.  -  06 Feb 2008  (Review from Allrecipes US | Canada)

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