Ingredients
- 1/2 cup dried apricots
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup dried currants
- 1/2 cup dried figs
- 1/4 cup brandy
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon brandy
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 cup water
Directions
- In a medium bowl, combine the apricots, cranberries, raisins, currants, figs, brandy, brown sugar, cinnamon, nutmeg, cloves, and ginger. Stir to combine and set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the brandy, salt, and almond extract and mix until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and vanilla extract. Add the flour mixture to the butter mixture and mix until just combined. Slowly add the water and mix until a soft dough forms.
- Preheat the oven to 350°F. Grease a 9-inch pie plate with butter. Roll out the dough on a lightly floured surface to a 12-inch circle. Gently transfer the dough to the prepared pie plate.
- Spread the mincemeat filling into the pie shell. Dot with butter. Roll out the remaining dough to a 12-inch circle. Place the top crust over the mincemeat. Crimp the edges to seal and cut four slits in the top crust.
- Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool before serving.
Interesting Facts
- Mincemeat pies have been a popular treat since the 14th century!
- The traditional mincemeat filling was made with meats, fruits, and spices.
- Brandy butter is a popular topping for mincemeat pies, and is made with softened butter, sugar, and brandy.
- Mincemeat pies are popular around the holidays, and are often served with a scoop of vanilla ice cream.
