Holiday Mince Fruit Pie

WOW! I never liked mince meat pie growing up. But now that I’ve made it plant-based, I love it! It’s one of Mountain Man’s favorites so I just had to do it. And guess what? It’s EASY! A one bowl wonder.

I used vegan puff pastry for the crust on this one because for the life of me I can’t seem to get the dough of my gluten-free crust to hold together well enough to do the traditional lattice on top. But use whatever crust you prefer. You can just use a solid crust for the top. Just cut a few slits on it to allow for steam to escape while baking.

Don’t let the long list of ingredients scare you! Like I said it all just gets dumped into one bowl.

Ingredients

  • two 9” pie crusts of your choice

~ filling

  • 1 cup chopped walnuts

  • ½ cup Thompson raisins

  • ½ cup Hunza raisins (or golden raisins)

  • ½ cup brown sugar

  • 1 large apple, grated

  • ¼ cup each dried cranberries, blueberries and dark cherries

  • ¼ cup candied lemon and/or orange rind (I found these AMAZING and pure candied citrus on Amazon last year but they’re no longer there. I did find another brand on a different website HERE. They have both lemon and orange peels. It’s NOT cheap but worth it for quality peel that is from Italy without the crappy pesticide and fungicide residues).

  • zest and juice of one organic orange

  • ¼ cup apple juice

  • ½ cup brandy or rum (optional—if not using, sub with apple juice)

  • 3 TBS molasses

  • 1 TBS corn starch

  • 1 TBS freshly grated ginger

  • 2 tsp cinnamon 

  • 1 tsp allspice

  • ½ tsp nutmeg

  • ½ tsp ground cloves

  • 1 TBS melted vegan butter (optional)

Method

  1. Mix all filling ingredients together in a large bowl and let sit for at least an hour to rehydrate all the dried fruits.

  2. Preheat oven to 350° F.

  3. Pour the filling into prepared pie crust. Dot with vegan butter if using.

  4. Add love! 💗

  5. Top with either a solid crust or your lattice pieces (I used clear sugar sprinkles on top of my lattice for some holiday glittery prettiness but you can certainly skip this).

  6. Bake for one hour.

  7. Check it after about 40 minutes and cover with a foil tent if the crust starts to get too brown.

  8. Let cool completely before serving.

Enjoy!

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