Spiced Vegetarian Mince Pie
Submitted by mym5xplrr
Spiced vegetarian mince pie filling with grated apples, golden raisins, currants, candied orange peel, dark rum, and warming spices. No suet, no meat. Two lattice-topped pies of British holiday tradition.
YIELD
24 servingsPREP
45 minCOOK
45 minREADY
90 minThis is the modern, meatless take on traditional British mince pies. Four pounds of grated apples (a mix of tart Granny Smith and softer McIntosh) form the base, simmered slowly with golden raisins, currants, candied orange peel, fresh citrus zest and juice, brown sugar, dark rum, vinegar, butter, and warming spices into a thick, jam-like filling that’s spooned under a lattice crust and baked.
The grated apple texture is the smart move. Standard mincemeat uses chopped fruit that holds its shape; grating breaks the apples down so they melt into a uniform jam during the 45-minute simmer. The result has the consistency of preserves, well suited to spreading evenly under a lattice top.
A quarter cup of vinegar may sound bizarre but is the historical authenticity touch. Real medieval mincemeat used acid to extend shelf life before refrigeration; the vinegar here brightens the filling and balances the sweetness of golden raisins and brown sugar.
Bake in two stages: hot first to set the crust, then lower to finish the filling without burning the lattice. The bubbling juices through the lattice are your visual cue that the pies are done.
Pro Tips
- Use a mix of tart and soft apples. The tart Granny Smith holds its shape; the McIntosh breaks down into sauce. The combination gives both texture and body.
- Stir constantly during the last 10 to 15 minutes of simmering. As the filling thickens, it scorches easily on the bottom of the pan.
- Cool the filling completely before assembling pies. Hot filling melts the butter in the crust and ruins the flake.
- Brush the lattice with egg wash for that classic golden British finish. Skip the wash and the crust stays pale.
Variations
- Swap dark rum for bourbon or apple brandy for a different spirits profile.
- Add ½ cup chopped dried cranberries or chopped figs alongside the raisins for variety.
- Stir 1 tablespoon of black treacle or molasses into the simmer for a deeper, more traditional British color and flavor.
Ingredients
Directions
Two 9inch Pyrex pie pans To make the filling, peel, halve and core the apples.
Grate them coarsely by hand or in the food processor.
Place the grated apples in a large nonreactive saucepan.
Grate the zest of both the oranges and lemons, then squeeze both fruits and strain the juice and add it with the zest into the pan.
Stir in the remaining ingredients. Bring to a simmer over low heat, stirring occasionally.
Continue cooking for about 45 minutes longer, stirring often this scorches easily until the mixture is reduced to a thick, jamlike consistency.
Let cool. Set racks at the middle and lowest levels of the oven and preheat to 400℉ (200℃).
Divide the double batch of dough into quarters. Roll one quarter out to form a bottom crust and arrange in pan.
Repeat with the second piece.
Spread half the mincemeat evenly in each crust.
Form the lattice top crusts.
Flute the edge of the pies and carefully brush with egg wash.
If you wish, sprinkle the top of each pie with sugar.
Bake the pies for 15 minutes on the bottom rack of the oven.
Lower the temperature to 350℉ (180℃) and move the pies to the middle rack.
Bake about 20 to 30 minutes longer, until the crust is a deep golden and the juices are just beginning to bubble up.
Cool pies on racks and serve warm or at room temperature.
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