A freshly baked pie on a table adorned with a pumpkin, decorative turkeys, and fall-themed decorations.

I know what you’re thinking – “Don’t rush the holidays!” But there are two good reasons to think about homemade Thanksgiving or Christmas mincemeat pies in the middle of September.  Apples and Brandy.

Here in Madison, Indiana, they’ve just started picking the Golden Delicious apples at Goley’s Orchard. Aside from their being my husband’s favorite snacking apples, they are my favorite apple for making mincemeat pie filling. My recipe is 50% fresh apples, so this is a perfect time to get that freshly-picked fruit.

The other reason is how long it takes the brandy to extract the fruit medley’s flavors, colors, and aromas. Added after the fresh and dried fruits and spices have simmered and softened, the alcohol is stirred in to preserve the mixture. You can certainly eat the prepared filling in a couple of weeks, but longer storage (a couple of months) creates a deeper, richer, more well-balanced flavor.

Are you old enough to remember the Wendy’s fast food chain’s 1984 ad campaign “Where’s the beef?” Well I can tell you it’s not in my mince pie! LOL. Now if this was 11th century Britain, it just might be the case… but thank goodness culinary tastes and food preservation needs have changed over the centuries. 

A collection of fresh fruits and ingredients on a wooden surface, including oranges, lemons, a bag of apricots, a package of raisins, a bottle of brandy, spices, and a bag of apples.
Ingredients for a fruit dish arranged on a wooden surface, including diced apples, dried fruits, orange slices, brown sugar, spices, and liquids.

This is not a complicated recipe. Chop, dump, simmer & stir, add the booze, and store in the frig. It makes enough for three 9-inch pies, which is perfect for me. I’m planning two pies (Thanksgiving & Christmas) and some small tartlets for a holiday tea. You could easily use 1/3 of the ingredients if only one pie is your goal. I’ll admit there’s a lot of chopping for the full recipe! But I’m used to a fair amount of prep when I want to build a multi-use pantry ingredient – ‘tis the canner in me!

A pot filled with diced apples, raisins, and dried apricots, being stirred with a wooden spoon on a stovetop.
Mincemeat filling before simmering
A green pot filled with a mixture of diced apples, raisins, and apricots, stirred with a wooden spoon, prepared on a stovetop. A wooden cutting board in the background reads 'Sally's Kitchen Madison, IN'.
Mincemeat filling after 30 minute simmer
Print Pin

Homemade Mincemeat Filling

A sweet & rich filling of apples, dried fruits, spices and brandy
Course Dessert
Cuisine American, British
Keyword holiday dessert, mincemeat, pie
Servings 3 pies

Ingredients

  • 6 large apples, peeled, cored and diced (I prefer Golden Deliciousapples)
  • 3 large oranges, zested, peeled and diced (I prefer Navel Oranges)
  • 1 1/2 cups dried apricots, diced
  • 1 1/2 cups golden raisins (sultanas)
  • 3 cups raisins
  • 1 cup dark brown sugar
  • 3/4 cup freshly squeezed lemon juice
  • 3/4 tsp allspice
  • 3/4 tsp nutmeg
  • 3/4 tsp cinnamon
  • 1 1/2 cup brandy (any variety/price point is fine)

Instructions

  • Squeeze lemons and set juice aside. Zest oranges & set zest aside. Peel (discard) and dice oranges (1/2 inch or less) and set aside. Dice peeled & cored apples (1/2 inch or less) and set aside.
  • In large Dutch oven, add apples, oranges & zest, dried fuits, lemon juice and spices – everything except the brandy! Stir to combine, and simmer over medium heat for 30 minutes. Stir the mixture frequently while simmering.
  • Remove Dutch oven from heat. Add brandy and stir to combine. Allow mixture to cool completely.
  • Store in air-tight containers in the refrigerator. May be used after 2 weeks, but flavor is enhanced with longer storage (2-3 months.)

When the holidays finally roll around, you’ll be glad you have this pie filling tucked away in the back of your refrigerator. Just follow the directions for baking a two crust pie. I’m a fan of the quick & easy rolled piecrust dough, and the instructions are on the box! The minemeat filling recipe makes a sweet & very rich fruit pie, so cut your servings thinner than usual, but don’t skimp on the homemade whipped cream to accompany!

Written by

sallymcw

One thing that makes my journey unique is that all of my interests are driven by a joyful and genuine curiosity. I delight in finding less expensive ways to make something or creative ways to enjoy something longer. Finding and creating joy - and sharing it - is core to who I am.