Homemade Mincemeat Pie (Crockpot)

By

To make this recipe on a stove top, cook it on low for about 2.5 to 3 hours, until everything has darkened and looks more like jam.

View complete recipe

Ingredients

  • FOR THE FILLING:
  • 2 oranges*
  • 2/3 cup sugar*
  • 1.5 lb Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
  • 1.5 lb McIntosh apples, peeled, cored, and cut into 1/4-inch dice
  • 1 cup golden raisins
  • 1 cup dried currants
  • 3/4 cup dark brown sugar, packed (I actually used light brown sugar + 3 Tbsp molasses)
  • 8 Tbsp unsalted butter
  • Grated zest and juice from 1 lemon
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup apple juice (unfiltered like Simply Apple) or apple cider
  • 1/3 cup rum
  • FOR THE PIE:
  • 1 recipe double pie crust
  • 1 egg, whisked with 1 Tbsp water

Preparation

Step 1

1.* You can use already candied orange peel or... Peel the oranges with a vegetable peeler - this will leave the pith behind. Place the peel in a small saucepan with 1 cup water and white sugar. Bring to a boil, reduce heat and simmer for 20 minutes until the liquid has reduced by half. Drain, reserving 1/4 cup of the orange syrup. Chop the peel into small pieces. Juice one of the oranges and add the juice to the reserved syrup. Reserve the second orange for another use (I removed the pith and ate it!).

2. Place all ingredients for the filling (including the candied orange peel, juice, and reserved syrup) in your crockpot. Stir to mix. Cook 8-10 hours on low until darkened and thickened to a jam-like consistency. (If you feel your filling is too liquidy, cook it on stove top for an additional 1:45 minutes to thicken it up, and reduce it 'til it gets thicker).

COOL FILLING OVERNIGHT IN FRIDGE, BEFORE USING IT TO MAKE A PIE.

3. Place the oven rack in the middle and preheat to 400. Place a baking sheet on the bottom rack to catch any drips. Roll out your pie crust into two rounds. Transfer one dough round to a deep-dish, 9-inch pie plate, you should have some overhang (leave that in place). Spoon filling into pie shell and cover with the second dough round. Flute edge and cut 3-4 slits in the top of the pie. Brush with egg wash.

4. Bake until crust is light golden brown, 25 minutes. Reduce oven temperature to 350 degrees and bake until crust is deep golden brown. Transfer pie to wire rack and cool to room temperature before serving.

View complete recipe