Best Meatless Mincemeat Pie Recipes

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MEATLESS MINCEMEAT PIE



Meatless Mincemeat Pie image

A sweet mincemeat treat! May use brandy or apple juice in place of the rum.

Provided by MARBALET

Categories     Desserts     Pies     Fruit Pie Recipes     Mincemeat Pie Recipes

Time P1D

Yield 8

Number Of Ingredients 7

1 (18 ounce) jar prepared mincemeat pie filling
1 ½ cups chopped walnuts
2 apple - peeled, cored, and chopped
½ cup packed brown sugar
¼ cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
  • Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 60.2 g, Fat 23.5 g, Fiber 5.8 g, Protein 4.8 g, SaturatedFat 4.2 g, Sodium 260.9 mg, Sugar 42.1 g

LINDA'S MINCEMEAT (MEATLESS PIE FILLING)



LINDA'S MINCEMEAT (MEATLESS PIE FILLING) image

Categories     Fruit     Lemon     Apple     Berry     Orange

Number Of Ingredients 15

1 pound cranberries
2 cups water
1 recipe - 4 1/2 apples, peeled, cored and ground
1 pound raisins
1 1/2 cans (16 ounce) gooseberries
1 1/2 cans (16 ounce) pitted sour red pie cherries
1 cup brandy
1 tablespoon lemon zest
1 tablespoon orange zest
1 cup distilled white vinegar
2 cups white sugar
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon ground allspice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
  • To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
  • Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
  • Sterilize enough canning jars and lids to fit all mincemeat.
  • Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
  • Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
  • Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all.
  • Mincemeat should be aged for 2 or 3 months before using.

LINDA'S MINCEMEAT (MEATLESS PIE FILLING) [6]



LINDA'S MINCEMEAT (MEATLESS PIE FILLING) [6] image

Categories     Berry     Fruit     Stuffing/Dressing     Apple

Yield 8 Quarts

Number Of Ingredients 15

2 pounds cranberries
1 quart water
9 apples - peeled, cored and ground
2 pounds raisins
3 (16 ounce) cans gooseberries
3 (16 ounce) cans pitted sour red pie cherries
2 cups brandy
2 tablespoons lemon zest
2 tablespoons orange zest
2 cups distilled white vinegar
4 cups white sugar
1 tablespoon ground cloves
1 tablespoon ground nutmeg
2 tablespoons ground cinnamon
2 tablespoons ground allspice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish. To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish. Place dish in preheated oven. Heat for 30 minutes, stirring occasionally. Sterilize enough canning jars and lids to fit all mincemeat. Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil. Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes. Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.

MEATLESS MINCEMEAT PIE



MEATLESS MINCEMEAT PIE image

Categories     Apple     Nut

Number Of Ingredients 7

1 jar (18 ounce) prepared mincemeat pie filling
1 1/2 cups walnuts, chopped
1 recipe - 2 apples, peeled, cored and chopped
1/2 cup (packed) brown sugar
1/4 cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Take filling out of refrigerator and let come to room temperature. Prepare crusts.
  • Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
  • Bake in preheated oven on low shelf for 40 minutes or until golden brown.

MEATLESS MINCEMEAT PIE [20]



MEATLESS MINCEMEAT PIE [20] image

Categories     Nut     Christmas     Apple

Yield 1 Pie

Number Of Ingredients 7

1 (18 ounce) jar prepared mincemeat pie filling
1 1/2 cups chopped walnuts
2 apple - peeled, cored, and chopped
1/2 cup packed brown sugar
1/4 cup rum
1 tablespoon lemon juice
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight. Preheat oven to 425 degrees F (220 degrees C). Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges. Bake in preheated oven on low shelf for 40 minutes or until golden brown.

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