Mincemeat Pie Filling

Once opened, refrigerate and use within 2 weeks. Can be frozen for longer storage.

Warm the mincemeat gently before filling your pie crust to make it easier to spread.

Add a splash of brandy or rum to the filling for an extra layer of flavor, especially if serving to adults.

Mincemeat can also be used as a filling for tarts, turnovers, or even as a topping for ice cream or yogurt.

Shortcrust pastry or puff pastry for pies and tarts

Brandy butter or vanilla ice cream

Brandy, rum, or spiced mulled wine

Overfilling the pie crust, which can cause the filling to bubble out during baking.

Not pre-baking the bottom crust slightly (blind baking) if you prefer a crispier base, as the moist filling can sometimes make it soggy.