My Family Loves This Easy Mince Pie Recipe

There is truly nothing that says Christmas is here quite like the scent of a warm mince pie baking in the oven.

I’ll be honest with you all, the first time my husband’s mother served me a mince pie, I was a little skeptical. I grew up on pecan pie and sweet potato pie for the holidays, so this little fruit-filled pastry from her English heritage was a whole new world. It was lovely, but I knew in my heart it was missing a little something, a little bit of that Southern warmth I crave in my desserts.

So, I took her wonderful, traditional recipe and started tinkering in my kitchen. I thought about the flavors of Christmas here in the South, the rich notes of toasted nuts and the smooth warmth of a good Kentucky bourbon. A handful of chopped pecans for texture and a generous splash of bourbon to deepen the fruit flavors was all it took.

The result is this recipe for a truly special Mince Pie. It has all the classic spice and fruity sweetness you love, but with a toasted, nutty crunch and a warm, sophisticated finish that will have everyone asking for your secret. It’s a little bit of English tradition and a little bit of Southern hospitality, all wrapped up in a perfect, buttery crust.

This is the mince pie that converted me, and I just know it will become a treasured part of your holiday baking, too.

Skip to My Special Recipe!

Why This Mince Pie Recipe Works

Mince pie has a history that stretches back for centuries, all the way to medieval England. You might be surprised to learn that the original recipes actually contained minced meat, usually beef or mutton, mixed with fruit and spices. This combination of sweet and savory was common back then. It was a way to preserve meat and a symbol of the exotic spices brought back by Crusaders.

Over time, the meat was gradually left out, and the filling evolved into the rich, spiced fruit mixture we know today. It became a beloved Christmas tradition, with the spices like cinnamon, nutmeg, and cloves said to represent the gifts of the three Magi. The pies were often made in an oval shape to represent the manger, with the top crust representing the swaddling clothes.

This tradition is what makes mince pie so special during the holidays. It’s a taste of history and celebration all in one bite.

My recipe honors that tradition while adding a distinctly Southern American twist. The addition of Kentucky bourbon doesn’t just add alcohol, it adds a deep, complex flavor with notes of vanilla and oak that beautifully complement the dried fruits. The toasted pecans introduce a buttery richness and a much needed crunchy texture that contrasts perfectly with the soft filling and flaky pastry.

This mince pie recipe works because it balances the old with the new. It takes a cherished classic and elevates it, making it feel both timeless and refreshingly modern.

Ingredients for Mince Pie

The magic of this mince pie starts with quality ingredients. For the pastry, the colder your butter and water, the flakier your crust will be. And for the filling, the combination of fruits, spices, and our special Southern additions creates a flavor that is simply unforgettable.

The star of this show is, without a doubt, the good-quality Kentucky bourbon. Please don’t use the cheap stuff here. A smooth bourbon with notes of caramel and vanilla will infuse the mincemeat with a warmth and depth that is simply divine. It’s my secret for a mince pie that really stands out.

Here’s what you’ll need to gather:

For the All-Butter Pastry:

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cubed
• 1/2 cup ice water

For the Bourbon Pecan Mincemeat Filling:

• 1 large Granny Smith apple, peeled, cored, and finely chopped
• 1 cup raisins
• 1 cup sultanas (golden raisins)
• 1/2 cup dried currants
• 1/2 cup packed dark brown sugar
• 1/2 cup chopped pecans, lightly toasted
• 4 oz beef suet or cold, grated vegetable shortening
• Zest and juice of 1 large orange
• Zest and juice of 1 lemon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 cup good-quality Kentucky bourbon

For Assembly:

• 1 large egg, beaten with 1 tablespoon of milk (for egg wash)
• Granulated or sparkling sugar, for sprinkling

A quick note on the suet. Traditionally, mincemeat is made with beef suet, which adds a wonderful richness. You can find it at a butcher shop. However, if that’s not for you, using very cold, grated vegetable shortening is a perfectly good vegetarian substitute that still gives a lovely texture.

Step-by-Step Instructions For Making Mince Pie

Making mince pie from scratch is a rewarding process. We’ll start by making the pastry, which needs time to chill, and then we’ll mix up that glorious bourbon-spiked mincemeat filling. Don’t rush the chilling steps, as they are key to a perfectly flaky crust.

I recommend using a food processor for the pastry if you have one, as it keeps the butter cold. If not, a good old-fashioned pastry blender or even two knives will work just fine.

1. Make the Pastry: In a food processor, pulse the flour and salt together. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. A common mistake is overmixing, so be careful. Slowly drizzle in the ice water, pulsing just until the dough starts to come together. Do not let it form a solid ball in the processor.
2. Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into two discs, one slightly larger than the other. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour. This step is crucial for letting the gluten relax and keeping the butter firm.
3. Prepare the Mincemeat: While the dough chills, combine all the mincemeat filling ingredients, from the apple to the bourbon, in a large bowl. Stir everything together until well mixed. You can use this filling right away, but for the best flavor, cover it and let it sit in the refrigerator for at least 24 hours to allow the flavors to meld.
4. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the larger disc of pastry to about 1/8-inch thickness. Carefully transfer it to a 9-inch pie dish. Trim the edges, leaving a slight overhang. Spoon the mincemeat filling into the pastry-lined dish and spread it evenly.
5. Add the Top Crust: Roll out the second disc of pastry. You can either place it over the pie as a solid lid, cutting a few steam vents in the top, or use cookie cutters to cut out festive shapes like stars or leaves to arrange over the filling. Crimp the edges to seal.
6. Bake to Perfection: Brush the top of the pie with the egg wash and sprinkle generously with sugar. This will give it a beautiful golden color and a sweet crunch. Place the pie on a baking sheet to catch any drips and bake for 15 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
7. Cool and Serve: Let the mince pie cool on a wire rack for at least a couple of hours before slicing. This allows the filling to set properly.

How To Serve Mince Pie

Serving a beautiful, homemade mince pie is one of the true joys of the holiday season. The aroma alone is enough to make the whole house feel festive. While it’s absolutely delicious all on its own, a little something extra on the side can turn a simple slice into an elegant dessert.

The classic way to serve mince pie is warm. A quick 10 to 15 seconds in the microwave or a few minutes in a warm oven will awaken all those wonderful spices and make the pastry even more tender. You can serve individual pies or a larger pie cut into wedges.

Here are a few of my favorite ways to dress up a slice of my Bourbon Pecan Mince Pie:

• Brandy or Rum Butter: This is the most traditional pairing for a reason. A dollop of hard sauce or brandy butter melting over the warm pie is pure heaven. The sharp spirit cuts through the richness of the pastry and fruit perfectly.
• Clotted Cream or Heavy Cream: For a simple and luxurious touch, a spoonful of thick clotted cream or a drizzle of cold, fresh heavy cream provides a wonderful temperature and texture contrast.
• Vanilla Bean Ice Cream: An American classic for a reason. A scoop of high-quality vanilla bean ice cream melting into the warm, spiced filling is a crowd-pleaser every single time.
• Bourbon Whipped Cream: To complement the bourbon in the filling, I love to whip up some fresh heavy cream with a little powdered sugar and a splash of the same bourbon I used in the recipe. It’s sophisticated and absolutely delicious.
• Aged Cheddar Cheese: Don’t knock it ’til you try it! Serving a slice of sharp, aged cheddar alongside a fruit pie is an old-fashioned tradition, particularly in England and New England. The sharp, salty cheese is a fantastic counterpoint to the sweet, rich filling.

No matter how you serve it, a cup of hot tea, strong coffee, or even a small glass of mulled wine makes the perfect beverage companion. It’s all about creating a warm, cozy moment to enjoy a truly special treat.

How To Store & Reuse Mince Pie Leftovers

If you find yourself with leftover mince pie, consider yourself lucky. This pie is just as delicious the next day, and it can even be repurposed into other delightful treats. Proper storage is key to keeping it fresh and tasty.

Once the pie has cooled completely to room temperature, you can store it right in its dish. Covering it loosely with foil or plastic wrap is the best way to keep the crust from getting soft while protecting the filling. There’s no need to put it away immediately, as it keeps quite well on the counter for a short time.

Here are the best ways to store and reheat your delicious leftovers:

• At Room Temperature: A fully baked mince pie can be stored at room temperature for up to two days. Just make sure it’s well-covered. This is my preferred method if I know it will be eaten quickly, as it preserves the texture of the crust the best.
• In the Refrigerator: If you need to store it for longer, the pie will last for up to five days in the refrigerator. Wrap it well in plastic wrap or place it in an airtight container to keep it from drying out or absorbing any other fridge odors.
• Freezing for Later: Mince pie freezes beautifully. You can freeze the entire pie or individual slices. Wrap them tightly in a layer of plastic wrap followed by a layer of aluminum foil. It will keep well in the freezer for up to three months. To serve, thaw it overnight in the refrigerator before reheating.

When you’re ready to enjoy your leftovers, reheating is simple. I recommend avoiding the microwave, as it can make the pastry tough and soggy. Instead, place slices on a baking sheet and warm them in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. This will re-crisp the crust wonderfully.

And if you want to get creative, leftover mince pie crumbles make a fantastic topping for vanilla ice cream, a layer in a holiday trifle, or even a sweet mix-in for your morning yogurt or oatmeal.

Substitutions & Variations For Mince Pie

While I believe my Bourbon Pecan Mince Pie is just about perfect as it is, one of the best things about home cooking is making a recipe your own. This recipe is wonderfully adaptable, so feel free to play around with the ingredients to suit your tastes or what you have on hand in your pantry.

Whether you need to accommodate a dietary restriction or just want to try a new flavor combination, there are plenty of simple swaps you can make. Don’t be afraid to experiment, that’s how I landed on this version in the first place.

Here are some substitutions and variations you might enjoy trying:

• Spirit Swaps: If bourbon isn’t your favorite, this mince pie is equally delicious with dark rum, brandy, or even a spiced apple cider for a non-alcoholic version. Each will bring its own unique character to the filling.
• Nut Variations: The pecans can easily be swapped for other nuts. Walnuts would add a lovely earthy flavor, or you could try slivered almonds for a more delicate crunch. For a nut-free version, simply omit them.
• Dietary Adjustments: To make this mince pie vegetarian, be sure to use vegetable shortening instead of beef suet in the filling. For a gluten-free version, you can substitute your favorite one-to-one gluten-free flour blend for the all-purpose flour in the pastry.
• Fruit Medley: Feel free to change up the dried fruits based on your preference. You could add chopped dried apricots for a bit of tang, dried cranberries for festive color, or even some chopped dates for extra sweetness and chew.
• Citrus Twist: While I love the combination of orange and lemon, you could use just one or the other. For a different flavor profile, try adding the zest of a lime or even a clementine for a brighter, more floral note.

You can also play with the presentation. Instead of one large 9-inch pie, you can use the same recipe to make about 18-24 individual mince tarts using a standard muffin tin. Just be sure to reduce the baking time accordingly, checking them after about 20-25 minutes.

5 FAQs About Mince Pie

Here are some straightforward answers to the most common questions I receive about this mince pie recipe.

What is mincemeat in a mince pie really made of?

That is the number one question people ask, and it’s a good one given the name. The confusion comes from the dish’s long history. Centuries ago, mince pies did contain actual minced meat, like beef, lamb, or venison. It was a savory and sweet pie, with the meat mixed with fruits, spices, and a preserving liquid like brandy. This was a popular way to preserve meat before modern refrigeration.

However, over the last couple of hundred years, the recipe has evolved. Today, the “mincemeat” in a modern mince pie contains no meat at all. It’s a rich, sweet, and tangy mixture of finely chopped dried and fresh fruits, such as raisins, currants, and apples. It also includes spices like cinnamon and nutmeg, citrus zest, a form of fat for richness (like suet or butter), and often a splash of brandy, rum, or in my case, bourbon. So, you can reassure your family and guests that they are biting into a delicious fruit pie, not a meat pie.

Can I prepare this mince pie recipe in advance?

Absolutely, and I highly recommend it, especially during the busy holiday season. This mince pie recipe is wonderfully suited for making ahead in a few different ways. First, the mincemeat filling actually improves with age. I suggest making it at least 24 hours in advance, but you can make it up to two weeks ahead and store it in an airtight container in the refrigerator. This allows all those wonderful fruit and spice flavors to meld and deepen.

The pastry dough can also be made ahead. You can prepare the dough, wrap it tightly in plastic wrap, and keep it in the refrigerator for up to three days or in the freezer for up to three months. If frozen, just thaw it overnight in the fridge before you plan to roll it out. You can even assemble the entire pie, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking, or freeze the unbaked pie for up to a month. Just bake it directly from frozen, adding about 15-20 extra minutes to the baking time.

How do I prevent a soggy bottom on my mince pie?

Oh, the dreaded soggy bottom. It’s the bane of many a pie baker’s existence, but there are a few simple tricks to ensure your mince pie has a crisp, golden crust all the way through. The first key is to not have a filling that is too wet. My recipe is balanced, but if you find your apples are particularly juicy, you can toss them with a tablespoon of flour before adding them to the rest of the ingredients.

Another great trick is to bake the pie on a preheated baking sheet or pizza stone. Place the sheet in the oven while it preheats. When you place your cold pie dish directly onto the hot surface, it gives the bottom crust an immediate blast of heat, which helps it start cooking and setting right away before the moisture from the filling can soak in. Finally, make sure your oven is fully preheated to the correct temperature. That initial high heat is crucial for setting the pastry quickly. Following these steps should give you a perfectly crisp bottom every time.

Is mince pie the same as fruitcake?

While they share many similar ingredients, like dried fruits, spices, and spirits, a mince pie and a fruitcake are two very different desserts. The most obvious difference is the vessel. Mince pie is a pastry, with a rich, fruity filling encased in a buttery crust. It’s meant to be eaten as a pie, often warm and with a dollop of cream or brandy butter.

Fruitcake, on the other hand, is a dense, heavy cake. The fruits and nuts are suspended in a thick cake batter. It’s baked in a loaf or round pan and is often “fed” with alcohol over several weeks to preserve it and deepen the flavor. The texture is completely different, with fruitcake being moist and cake-like, while mince pie offers the delightful contrast of flaky pastry and a jammy filling. They are both holiday staples, but they are definitely distinct treats.

Can I use store-bought pastry for this mince pie?

Of course you can. While I truly believe my all-butter pastry recipe is worth the little bit of extra effort for its incredible flavor and flakiness, I am also a realist. The holidays are a busy time, and sometimes you need a shortcut to get a delicious dessert on the table. Life is all about balance, and a homemade filling in a store-bought crust is still a wonderful homemade treat.

If you are going to use store-bought pastry, I recommend looking for an all-butter pie crust, which you can usually find in the refrigerated or freezer section of the grocery store. It will have the best flavor and texture, closest to homemade. Just follow the package instructions for handling and baking times, and no one will be the wiser. The star of this recipe is that Bourbon Pecan Mincemeat filling, and it will shine even with a little help from the store.

Try These Recipes Next

Once you’ve mastered this holiday classic, you might be looking for more inspiration for your table. Cooking for family and friends is one of my greatest joys, and I love sharing the recipes that have become staples in my own home. From holiday feasts to easy weeknight dinners, there’s always something new and delicious to try.

If you’re in the midst of holiday planning, you’ll find plenty of ideas to fill out your menu. And if you’re just looking for simple, comforting food to get you through the week, I have you covered there, too. Here are a few collections from my site that I think you’ll enjoy just as much as this mince pie.

I hope these recipes bring as much warmth and happiness to your kitchen as they do to mine.

• More Holiday Favorites: Planning a big meal can feel overwhelming, but my collection of Thanksgiving dinner ideas has everything you need, from the turkey to the sides, to make your feast unforgettable.
• Simple Weeknight Meals: For those nights when you need something delicious without all the fuss, browse through these easy dinner ideas. They are proof that you don’t need to spend hours in the kitchen to enjoy a wonderful home-cooked meal.
• Cooking on a Budget: Eating well doesn’t have to break the bank. These budget-friendly recipes are packed with flavor and use simple, affordable ingredients to create satisfying meals the whole family will love.