Nonesuch Mincemeat Pie

When Kim, my daughter-in-law asked me if I would make her grandpa a mincemeat pie I immediately said “Yes!” Personally I love mincemeat, always have. So when grandpa asked for a mincemeat pie, I was more than happy to make one for him, minus the one slice I saved for myself. Nonesuch Mincemeat Pie is super easy to make using Nonesuch Mincemeat pie filling. I’ve always used the jar version of mincemeat but you can also find a condensed version or you can even make your own. *This is a re-post*


What the heck is Mincemeat?

Mincemeat is a combination of apples, raisins and citrus peel. Blended with sugar and spices to make a delicious cooking and baking filling. Mincemeat is derived from old English recipes and today remains one of the most popular holiday foods in England. In the late 1600’s, mincemeat was served as a meat pie flavored with fruit and spices. Over time, with more fruits and spices were added and less meat the pie ingredients changed and began being served as desserts, especially when mincemeat was brought to Colonial America. Mincemeat is used to make sweet desserts such as pie, bars, cookies and the like. Not to be confused with Mince Pies, which are savory pies, made with meat, usually beef, potatoes and other root vegetables.

Ready to Use

Ready to use mincemeat, first offered in wooden buckets and crates, is one of the oldest American convenience foods. Mincemeat has been steadily manufactured in the US for more than 100 years. Even early American cooks did not want to spend the time and effort required to make mincemeat at home. Condensed mincemeat was first developed in 1878, with the discovery that proper drying of mincemeat resulted in a product that could be used year round. The Merrell-Soule Company, manufacturer and distributor of canned goods, successfully introduced condensed mincemeat under the None-such Brand name for Borden. Merrell-Soule company was purchased by Borden in the late 1920’s. For more information go to: Nonesuch

Nonesuch Mincemeat Pie

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  • 1 package refrigerated ready pie crust
  • 1 27 oz jar nonesuch classic original mincemeat
  • 1 large egg yolk mixed with 2 tablespoons water


  • Place rack in lowest position in oven. Heat oven to 425º
  • Unroll refrigerated pie crust and follow package directions. Line 9 inch pie pan with one crust. Pour mincemeat into pie crust. Cover with top crust, seal edges. Cut slits near center. Seal and flute. Brush egg mixture over crust.
  • Bake 30 to 45 minutes or until golden brown. Cooking time will vary depending on oven and crust used.


Serving: 1g, Calories: 259kcal, Carbohydrates: 27g, Protein: 4g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 227mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 30IU, Calcium: 13mg, Iron: 1.5mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

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*If you like more pie filling, add two extra cups of mincemeat from an additional 27 oz jar.

Pumpkin Mincemeat Bars is another recipe using Nonesuch Mincemeat.