Making mincemeat pie really doesn’t get easier than this! Adding fresh apples and your choice of nuts to prepare mincemeat makes for an easy and delicious pie that is quick to make and perfect for the holidays.
Why not make your own Pie Crust for this recipe? Or learn how to make a Chess Pie instead?
Cheater Mincemeat Pie Recipe
Mincemeat is definitely one of those things that people don’t feel comfortable experimenting with. While most people will feel more comfortable buying their mincemeat pies directly from the store, you can easily make your own with all sorts of delicious fillings.
This recipe combines fruit, sugar, nuts, and a healthy amount of rum with a typical mincemeat pie filling to make a sweet, sticky, and amazingly delicious mincemeat pie.
Feel free to decorate your pie as you see fit, maybe with some stylish crimping, but just keep in mind that it is so good, you will probably break right through any attractive patterns without even noticing them.
Cheater Mincemeat Pie Recipe Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Prepared mincemeat pie filling
• Pecans or walnuts
• Apples, peeled, cored, and chopped into small pieces
• Packed brown sugar
• Lemon zest
• Orange zest
• Pie crust
How To Make Cheater Mincemeat Pie Recipe
• Combine all of the ingredients for the filling together in a medium-sized bowl
• Cover and refrigerate overnight
• Take the filling out, give it a big stir and let it come to room temperature
• Prepare the pie pastry crusts and place one in the bottom of a 9-inch pie plate
• Stir the filling one more time, and pour it into a pie shell
• Top it with the second pie crust, crimp the edges, and cut slits into the top
• Bake at 425 Fahrenheit for 40 minutes, or until the filling starts to bubble
• Once cooked, remove and cool on a rack, serve warm or cold as desired
Table of Contents
How To Stop Your Mincemeat Pie Crust Burning In The Oven
This pie recipe spends quite a bit of time in the oven, so it definitely has a tendency to get a little bit overcooked if you aren’t careful.
To avoid accidentally burning the edges of your pie crust, keep an eye on it throughout its bake time.
If, after the first 20 minutes, you start to notice the pie crust browning a lot faster than the filling, then make sure to tend it with foil.
Just take a piece of aluminum foil and drape it loosely over the pie crust. This will stop too much direct heat from hitting the pie crust, helping to prevent it from accidentally burning.
How To Easily Style Your Pie Crust
Trying to crimp the edges of a pie crust is easily the hardest part of making a good pie. Those attractive crenulations seem basically impossible to achieve, right?
For those baking at home, you have two basic methods you can use to get perfect crimping every time: two fingers or a pair of forks.
For your fingers, you take your first finger and the thumb of one hand and press them gently together with a very slight gap in-between them, like you are almost pinching the dough.
Then, lightly press one part of the pie crust and, using the index finger of your other hand, press together the pie dough in-between your finger and thumb.
Do this all the way around your pie to get a decent crimp that might not look perfect but will look amazing once it has finished baking.
The fork method is even easier; place the tines of one fork against the pie crust lip, with the back resting into the pastry, and slot the other fork’s tines of the first.
Pushing gently, the pie crust should press into itself, forming a gentle seal and crimping beautifully. Just make sure not to press too hard and accidentally breakthrough and shred the pie crust!
Looking for more delicious Pie recipes? Try these out:
• How to Blind Bake a Pie Crust
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- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Karlynn Johnston
- 2 cups prepared mincemeat pie filling
- 1 ½ cups chopped pecans or walnuts
- 2 apples peeled cored, and chopped into small pieces
- ½ cup packed brown sugar
- ¼ cup rum
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- one recipe pie crust double 9 inch crust
- Combine all of the ingredients for the filling into a medium sized bowl, mixing well. Cover and refrigerate overnight.
- Take the filling out of the refrigerator, give it a big stir and let come to room temperature.
- Preheat your oven to 425 °F. Place the oven rack in the second from bottom shelf position.
- Prepare the pie pastry crusts. Place one in the bottom of a 9 inch pie plate. Stir the filling again and then pour into the pie shell.
- Place the second pie crust on top. Crimp the edges and cut slits into the top. Alternatively you can make this a lattice top if desired.
- Bake in the preheated oven for 40 minutes or until the filling starts bubbling. If needed, cover the edges with foil to prevent them from overbrowning. When the crust is browned and the filling is bubbling, it is done. Remove and cool on a rack.
- Slice and serve warm or cold.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
I love the humor, what a hoot. I’m off to the store myself. I think i can do this pie without screwing it up. Than ks and Happy Holidays all.
I am not a fruit only mincemeat person as I find it too sweet but it was all my husband had when he was growing up. I make mine with meat as my Grandfather did during fruitcake season with enough to last until I make the next batch. Pull out your jar… open… and make as above. I grew up with that homemade mincemeat that my Grandfather made. He never followed a recipe he knew it by heart tasting as he went… whatever meat he had on hand was what he used that year. Always had venison, Wild Rabbit (if he had it) and beef. It was also laced with lots of Cheer-up ( again whatever he had on hand Brandy or Rum with a couple extra spoonful’s added on top before he put on the seal then away the jars went into the root cellar to wait for the holidays. He would also fill a crock in the pantry with enough to make for Pies for Thanksgiving. For those vegetarians out there Green Tomato Mincemeat is a very good alternative.
Thanks for that fun post. I agree all the way!! Good for you, and Merry Christmas!! ?
This is the most hilarious recipe I have ever found on the internet. it brought me back to my senses too. Why was I thinking of making my own pie crust when the last time I used a frozen one, someone told me it was the best pie crust I’d ever made? Thanks for a good laugh. I’m off to the store to pick up a jar of mincemeat and some frozen pie crusts.
You don’t say how long to cook it for.
LindaBl63487293 Hi Linda, because it’s pre-cooked filling, you bake until the crust is brown. I didn’t put a time since this will be different in everyone’s ovens. You bake until it’s browned.