Amish Mincemeat Pie Recipe: Spiced Fruit Filling with Buttery Lattice Crust

This Amish mincemeat pie recipe brings old-world comfort to your kitchen with its rich spiced filling and delicate lattice crust. 🌟 The slow-cooked fruit blend—packed with dried apples, cherries, and warm spices—creates a texture that’s tender yet robust, while the buttery crust adds a perfect golden finish.

This recipe balances tradition with adaptability, whether you use classic ingredients or modern substitutions.

The filling’s secret lies in the spices—cinnamon, cloves, and allspice—simmered with fruit until deeply fragrant. The lattice crust, made from simple rolled-out dough, adds a rustic charm while keeping the pie light.

Baking at 375°F for 45-55 minutes ensures a tender filling and crisp edges, making every slice worth the wait.

What sets this pie apart is its versatility. Traditional recipes include optional meat (like pork shoulder), but a vegan version swaps it for extra fruit and spices. The lattice design not only looks stunning but also allows the filling to breathe, preventing a soggy bottom.

Perfect for holidays or cozy gatherings, this pie delivers restaurant-quality results with a homemade touch. The aroma alone will fill your home with warmth, while the balance of sweet, spiced fruit and buttery crust makes it a crowd-pleaser. Let’s get baking!

Ingredients for amish mincemeat pie

Six hearty ingredients for the filling, seven for the lattice—simple yet transformative for this classic pie.

The dried fruit is the soul of this pie. Local farmers markets often carry high-quality dried apples and cherries—look for vibrant color and no added sulfites. If substituting, dried pears or apricots work beautifully, but keep the total fruit volume consistent. The pork shoulder, though traditional, can be omitted entirely for a vegetarian version; simply increase the fruit by 0.5 cups and add 1 tbsp extra spices for depth. For the spices, Penzeys Spices offers freshly ground options that elevate the flavor profile significantly compared to pre-ground store brands.

No pork shoulder? Extra fruit and a splash of apple cider (about 0.25 cup) mimic the moisture and richness. Running short on cherries? Dried cranberries or blackberries add a tangy contrast, though they may require 1 extra tsp sugar to balance. The sugar should be light brown for subtle molasses notes, but granulated works in a pinch. For the crust, King Arthur Flour is my go-to for its fine texture, though any high-protein flour will suffice. If you prefer a flakier crust, chill the dough for 30 minutes before rolling—this prevents gluten development and ensures delicate layers.

Store the filling mixture in an airtight container in the fridge for up to 5 days, though it’s best used within 3 days for optimal texture. The crust dough can be prepped a day ahead and kept wrapped in plastic in the fridge. Once assembled, pies freeze beautifully—wrap tightly and bake straight from frozen, adding 10-15 minutes to the baking time. For serving, brush the lattice with heavy cream before baking to achieve that signature golden sheen, and always let it cool for 2 hours before slicing to prevent a crumbly crust.

Step-by-step instructions for Amish mincemeat pie

Here's the method for a rich, spiced fruit filling with a delicate lattice crust—tested for perfect texture every time.

In a large mixing bowl, combine the 2 cups dried apples and 1.5 cups dried tart cherries. I like to chop them into small, even pieces before adding—this ensures consistent texture throughout the pie. If using the 1 lb pork shoulder, dice it into small cubes and add it now for traditional Amish flavor.

In a separate small bowl, whisk together the 1.5 cups granulated sugar, 2 tbsp ground cinnamon, 1 tbsp ground allspice, 1 tsp ground cloves, and 0.5 tsp salt. Sprinkle this spice mixture evenly over the fruit mixture and toss gently to coat. The spices should cling to the dried fruit, releasing their aromatic oils as they cook.

Transfer the mixture to a heavy-bottomed saucepan and cook over medium-low heat for 10-12 minutes, stirring occasionally. You want the fruit to soften slightly and the spices to bloom—watch for the mixture to become fragrant and slightly syrupy. Remove from heat and let it cool completely before filling the pie crust.

Cut the 1 cup unsalted butter into small cubes and place in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter resembles coarse crumbs. Add the 2.5 cups all-purpose flour and mix until combined, scraping down the sides as needed.

Add the 1 whole large egg and mix on low speed until the dough begins to come together. Gradually add the 0.25 cup ice water, mixing just until the dough forms a shaggy mass. Be careful not to overmix—this dough should be tender, not tough. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). Chilling firms up the butter for easier rolling and prevents the crust from shrinking during baking. This step is crucial for that signature flaky lattice pattern.

Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish, about 1/8-inch thick. Line the dish completely, trim the excess dough, and crimp the edges. Prick the bottom of the crust with a fork to prevent puffing.

Pour the cooled filling into the crust, mounding it slightly in the center. Roll out the remaining dough to create a lattice pattern—cut strips about 1/2-inch wide and weave them over the filling, leaving the center open for steam to escape. Brush the lattice with 0.25 cup heavy cream for a golden finish.

Bake on the lower middle rack for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the filling is thick and the crust is crisp. Let it cool for 2 hours before slicing—this resting time allows the juices to set and the flavors to meld.

Perfect pairings for this dish

Classic Side Dishes

Serve this pie with vanilla bean ice cream—the cool creaminess balances the warm spices beautifully. I like to scoop Ben & Jerry's Vanilla Bean for its rich, creamy texture. For a lighter option, whipped cream with a sprinkle of ground cinnamon adds a festive touch. 🥧

A warm apple cider or mulled wine complements the pie's spiced flavors perfectly. For a non-alcoholic option, simmer 2 cups apple cider with 1 cinnamon stick, 3 whole cloves, and 1 orange slice for 15 minutes. Strain and serve warm in mugs.

Beverage Pairings

Pair your pie with a bold red wine like Cabernet Sauvignon—its dark fruit notes and tannins stand up to the spiced filling. For a lighter option, Pinot Noir offers a delicate balance. I recommend La Crema Cabernet Sauvignon for its smooth finish. 🍷

Coffee lovers will adore this pie with a strong brew—the bitterness cuts through the sweetness. Try a dark roast like Peet's Major Dickason's Blend for a rich, robust pairing. For a dessert coffee, add a splash of Kahlúa to your cup.

Seasonal Serving Ideas

In winter, serve slices with toasted pecans and a dollop of salted caramel sauce for a gourmet twist. The crunch adds texture, while the caramel enhances the pie's natural sweetness. 🌟

For holiday gatherings, arrange slices on a platter with fresh rosemary sprigs for garnish. The piney aroma complements the warm spices, creating a festive presentation. Offer mini pie bites for easy serving at parties.

Frequently asked questions