Mincemeat & Apple Pie (7th March, 09)

I´d been wondering for awhile what to do with my leftover mincemeat after Christmas....it was a huge jar....and came across a recipe for Mincemeat & Pear flan in my mum´s Mary Berry's Desserts & Confections. This is a slightly adapted version of the recipe but is definitely a great way to use up that leftover mincemeat and is sure to be a success. Again, had a few struggles with the pastry as was fairly sticky so added a bit more flour, then when attempting to put it in the pie dish it kept breaking but eventually managed to get it in, in one piece. All cup and teaspoon/tablespoon measurements are American.

Ingredients (Serves 8-10)
175g/6 oz (1 cup)plain (all-purpose)flour
30g/1oz (2 1/2 tbsp) caster (superfine) sugar
120g/4oz butter (1 stick)
1 egg
Streusel topping
30g/1oz(4 1/2tbsp)plain (all-purpose) flour
20g/2/3oz ( 1 1/2 tbsp)light soft brown sugar
30g/1oz (2 tbsp) butter
leftover sweet mincemeat
1-3 apples,Fuji best as you don´t need extra sugar, peeled and thinly sliced, depending on how much mincemeat leftover(as I only had a little mincemeat about 1/4 jar, I used 3 apples to fill the pie
lemon juice

1. Sift flour and mix together with sugar in a bowl and rub butter into flour till it looks like breadcrumbs.
2. Add egg and mix until dough holds together(if very sticky add a little more flour). Roll into ball and refrigerate for an hour.
3. Mix together flour and brown sugar in a small bowl and rub butter into flour till it looks like breadcrumbs for the streusel topping. Refrigerate.
4. Roll out the dough using a floured rolling pin on a floured surface till it´s slightly bigger than the 22cm/8 in pie crust.
5. Line pie dish with pastry crust and trim the edges, then crimp the edges.
6. Spread a layer of mincemeat and then place the layers of apple on top fanning out in an attractive way (see before pic. below)

7. Squeeze a little lemon juice over the apples to stop them from turning brown and sprinkle a little cinnamon over the apples for flavour and then sprinkle streusel topping on top.
8. Bake in a preheated oven at 220 degrees C (425 degrees F) for 25-30 mins, taking care that pastry does not burn.(see notes)
9. When pastry and streusel are a nice golden brown colour, take out of the oven and serve hot with cream or ice cream.

- I´d suggest either cooking the apples a little before placing them in the pie or cook the pie at a lower temperature for a longer time as my apples were a little undercooked but the pastry was ready and I didn´t want it to burn. It still looked and tasted great though!


  1. my favourite, and open fruit tart.
    I see you are a perfectionist when placing the apples in, Tracey

  2. Thst sounds lovely Tracey, think I have some mincemeat leftover still too!

  3. It is Anne!Definitely a good way to use up leftover mincemeat esp as can´t take it with me when I go back to Spain!
    Gill- not really! Just this time in an effort to make my food more presentable!

  4. Wow Tracey, your cake looks lovely! I would have never thought of having mincemeat and apples in the same tart... I bet it tasted super!!!

  5. Thanks, Nuria! I wouldn´t have thought of it either only my mum had heard that they were a nice combination.You should try it! In fact one of my Spanish friends who doesn´t like raisins etc even enjoyed it!

  6. I just adore Mary Berry's cookbooks, I have an old one I brought from a secondhand shop that is 40 yrs old now. Now I have mincemeat left over and what a great way to use this up with your absolutely delicious mincemeat and apple pie!!

    Rosie x

  7. Hi Rosie! Thanks! I´d never heard of Mary Berry till I saw my Mum´s book but am a big fan now! Want to get my hands on one of her books(or pinch my mum´s!) ;)


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