Mincemeat pie is a traditional British holiday dessert. It is called mincemeat because it used to contain meat, often mutton, but also pork, beef, rabbit, or game. Originating back to medieval England, these pies were filled with a mixture of minced meat, chopped up fruit, and a preserving liquid. It developed as a way to preserve meat without salt or smoke.

Flash forward to today, Tiptree’s modern Mincemeat recipe contains vegetable shortening instead of meat. Tiptree Mincemeat is a delicious, rich and fruity, traditional mincemeat – an ideal filling for mincemeat pies. It contains an aromatic mix of vine fruits, raisins, sultanas, apples, citrus peel, brandy and spices.

How to Make Mincemeat Pie

Ingredients you will need:

• 2 Jar of Tiptree Mincemeat
• Pastry for double-crust pie (9 inches)
• 1 egg
• 1 tbsp of heavy whipping cream

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. Prepare the pie crust in a 9-in pie plate.

Pour the Tiptree mincemeat into the pie plate and spread evenly. Top with second crust and flute; cut slits in several places.

Beat egg with heavy cream. Brush egg mixture over the top of the entire pie to give it a shiny finish once baked. Place pie on prepared baking sheet.

Bake for 75 to 90 minutes or until pastry is golden brown. Allow the pie to cool completely.

Optional: place a piece of foil over the pie at the 45-minute mark to prevent the crust from over browning or burning.