Walnut mincemeat pie is a rich and flavorful dessert that combines the nutty goodness of walnuts with a traditional mincemeat filling. This classic pie has a long and fascinating history, originating from medieval times when mincemeat pies were made with actual meat. Over the centuries, the recipe has evolved to exclude meat and emphasize a combination of fruits, spices, and nuts. Today, walnut mincemeat pie is a beloved holiday treat, enjoyed for its comforting flavors and nostalgic charm.

The history of mincemeat pie can be traced back to the Middle Ages in Europe. These early versions of mincemeat pies were made with a mixture of finely chopped meat, such as beef or venison, combined with fruits, spices, and honey. The addition of these ingredients helped to preserve the meat during the winter months and added a delightful combination of sweet and savory flavors.

As time passed, the inclusion of meat in mincemeat pies gradually diminished, and the focus shifted towards a more fruit-based filling. This evolution was influenced by the Crusaders, who brought back exotic spices and ingredients from the Middle East. Over time, the pies became associated with festive occasions, particularly Christmas.

In the 17th and 18th centuries, when sugar became more readily available, the meat in mincemeat pies was completely replaced with a mixture of dried fruits, spices, and sweeteners. Nuts, such as walnuts and almonds, were also added to enhance the texture and flavor of the filling. The resulting pie, known as mincemeat pie, became a holiday staple, and variations emerged in different regions.

Today, walnut mincemeat pie continues to be a popular dessert, especially during the holiday season. The combination of sweet and tangy flavors from the mincemeat filling, coupled with the nutty richness of walnuts, creates a harmonious blend that is both nostalgic and comforting.

PREP: 15 MIN.

BAKE: 40 MIN. + COOLING

MAKES: 6-8 SERVINGS

INGREDIENTS

FOR THE PIE CRUST:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water

FOR THE MINCEMEAT FILLING:

• 2 cups chopped apples (such as Granny Smith)
• 1 cup raisins
• 1 cup currants
• 1 cup chopped walnuts
• 1 cup packed brown sugar
• ½ cup unsalted butter, melted
• ½ cup apple cider or orange juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• ½ teaspoon vanilla extract
• Zest and juice of 1 lemon
• Zest and juice of 1 orange

FOR THE TOPPING:

• 1 egg, beaten
• 1 tablespoon granulated sugar

INSTRUCTIONS

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing with a fork after each addition. Continue adding water until the dough comes together and can be formed into a ball.
4. Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
5. In a large mixing bowl, combine the chopped apples, raisins, currants, chopped walnuts, brown sugar, melted butter, apple cider or orange juice, ground cinnamon, ground nutmeg, ground cloves, allspice, vanilla extract, lemon zest and juice, and orange zest and juice. Stir until all the ingredients are well combined.
6. Preheat the oven to 375°F (190°C).
7. Roll out one of the chilled pie crust disks on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the rolled-out crust to the pie dish and gently press it into the bottom and sides.
8. Spoon the prepared mincemeat filling into the pie crust, spreading it evenly.
9. Roll out the second chilled pie crust disk and place it over the filling. You can leave it whole, cut slits for ventilation, or create a lattice pattern.
10. Trim any excess dough from the edges of the pie and crimp or flute the edges to seal the pie.
11. Brush the beaten egg over the top crust for a golden finish. Sprinkle granulated sugar over the crust.
12. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
13. Once baked, remove the pie from the oven and let it cool on a wire rack before serving.
14. Serve the walnut mincemeat pie warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

NOTES:

• Walnut mincemeat pie is a delightful dessert that combines the warmth of tradition with the nutty flavors of walnuts. The sweet and tangy mincemeat filling, encased in a flaky pie crust, makes for a perfect treat during the holiday season or any time you crave a comforting and flavorful dessert. Enjoy a slice of this classic pie and savor the rich history it carries.