Description
A modern plant-based twist on a festive classic, this vegan mincemeat pie is rich, fruity, and perfect for holiday gatherings. Completely dairy-free, filled with warm spices and juicy dried fruits.
Ingredients
Scale
- 2 cups mixed dried fruit (raisins, currants, and sultanas)
- 1 apple, peeled and grated
- 1/2 cup chopped almonds
- 1/4 cup brandy or orange juice
- 1/2 cup brown sugar or coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup vegan butter, melted
- 1 vegan pie crust (store-bought or homemade)
- Optional: Zest of 1 orange
- Optional: 1 tbsp chia seeds
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Prepare your vegan pie crust. If using store-bought, thaw as directed. For homemade, roll out to fit your pie dish.
- Preheat oven to 350°F (175°C) and grease your pie dish with vegan butter.
- In a large bowl, combine mixed dried fruit, grated apple, chopped almonds, and any optional add-ins.
- Pour brandy or orange juice over the mixture and let soak for 10 minutes.
- Add brown sugar, cinnamon, nutmeg, cloves, and melted vegan butter. Stir to combine.
- Fill the pie crust evenly with the mixture.
- Top with another crust or a decorative lattice, if desired.
- Bake for 25–30 minutes, until crust is golden brown.
- Cool before serving to let the flavors meld.
Notes
For deeper flavor, prepare the filling a day in advance. Protect pie crust edges with foil to avoid burning. Don’t overfill the pie to prevent spillage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan mincemeat pie, plant-based dessert, holiday pie, dairy-free, Christmas pie