Old Fashioned Mince Pie

Traditional mincemeat pie used suet and beef. This version skips the meat entirely and uses TVP (textured vegetable protein) rehydrated in hot water as the hearty backbone. The result reads as classic old-fashioned mincemeat pie, minus the lard-and-beef funk that even mincemeat lovers sometimes dread.

The filling is a full-on winter spice parade. Diced apples, raisins, apple cider, brown sugar, orange and lemon zest and juice, and a proper dose of cinnamon, nutmeg, mace, and allspice. Simmered until the apples collapse into jam-like territory, then finished with chopped walnuts for crunch.

The mincemeat keeps for weeks in the fridge, so the yield (1 quart) can handle a pie now and another pie at Thanksgiving. Fill a lined pie plate, top with crust, crimp and slash, brush with soy milk for shine, and bake at 375°F (190°C) until the top is deeply browned.

Kitchen Tips

• Use a firm apple like Granny Smith or Honeycrisp. Mealy apples turn to mush with no body.
• Mace is worth the shelf space here. It’s related to nutmeg but sharper and more floral, and it’s what gives traditional mincemeat its ghost of a peppery note.
• Foil the crust edges at the halfway mark if they brown too fast. The thicker filling below needs the full hour to set.
• Let the pie cool completely before slicing. Hot filling runs everywhere.

Variations

• Swap TVP for chopped cooked lentils for a different vegan protein base.
• Add a splash of brandy or rum to the filling for a boozy holiday version.
• Stir in ¼ cup of chopped dried cranberries alongside the raisins for tart balance.