Read by Michael Flamel

The London Surprise

It happened in my late 20s, one chilly December evening in London. I’d been invited to a colleague’s home for a proper holiday dinner. The meal was lovely, but I was especially looking forward to dessert. When my host announced mincemeat pie, I nearly cheered. After all, mincemeat pies had been a staple at our Sacramento holiday table—my father’s spiced, fruity, meatless version was legendary in my mind.

But the first bite stopped me in my tracks. This was not the sweet, tangy, raisin-and-apple delight I remembered. It was hearty, savory, and… was that beef tongue? A bit of polite detective work revealed the truth: yes, indeed, this was an authentic English mincemeat pie, made with traditional meat.

I must admit, it was quite good. Still, I couldn’t help but smile and think: I’ll always prefer Dad’s vegetarian version.

A Brief History of Mincemeat Pie

Mincemeat pies trace their roots back to medieval England, when spices were precious, fruit was dried for preservation, and meat—often mutton or beef—was mixed in to make the dish both festive and filling. Over centuries, recipes shifted. Some versions leaned heavily on suet and beef, others on brandy-soaked fruits and sugar. By the Victorian era, the meat content had largely faded from the average household version, though some families, like my colleague’s, still kept the original tradition alive.

Across the Atlantic, recipes evolved yet again. In America, many families—especially during the Depression and World War II—created frugal, meatless mincemeat pies. My father’s Sacramento version followed that path: rich with fruit, bright citrus, local nuts, and spices, but with no beef, pork, or poultry in sight.

Dad’s Sacramento Valley Vegetarian Mincemeat Pie

Ingredients:

• 3 cups tart apples, peeled and chopped
• 1 cup fresh pears (from our backyard tree), chopped
• 1 cup dried figs or prunes
• 1 cup raisins
• ½ cup dried cranberries
• 1 cup walnuts, chopped
• ½ cup citrus peel (lemon & orange)
• ½ cup honey or maple syrup
• ½ cup apple cider or fresh orange juice
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• ¼ tsp cloves
• Pinch of salt

Instructions:

1. Combine fresh and dried fruit in a large bowl.
2. Stir in nuts, citrus peel, spices, and sweetener.
3. Add cider or juice until mixture is moist but not soupy.
4. Let sit overnight (or at least a few hours) to meld flavors.
5. Fill a prepared double-crust pie shell, cover with top crust, and bake at 375°F for 45–50 minutes until golden brown.
6. Serve warm, with whipped cream or ice cream, if you like.

Growing & Preserving Your Own Pie Ingredients

A home gardener can grow nearly everything needed for this pie:

• Apples & Pears: Many dwarf varieties thrive even in small yards. Harvest in late Summer or early Fall, then store in a cool cellar.
• Citrus: In Sacramento, we had lemons, oranges, and even grapefruit. Gardeners in cooler zones can grow citrus in pots and bring them indoors for the Winter.
• Figs and Prunes: Hardy and forgiving, fig trees and plum trees provide plenty of fruit for drying.
• Cranberries and Grapes (raisins): Northeastern gardeners can grow cranberries; raisins come from sun-dried grapes, a tradition in California vineyards.
• Nuts: Walnuts, almonds, or pecans can all be stored through Winter.
• Herbs and Spices: While cinnamon and cloves may come from afar, you can grow your own nutmeg-scented herbs like basil and savory, or even use homegrown mint for a fresh twist.

Preserve the harvest by drying fruits in a dehydrator or sun-drying (with a net covering), canning citrus peel, or freezing apple chunks. By holiday time, you’ll have everything you need for a homegrown, garden-to-table mincemeat pie.

Fun Facts About Mincemeat Pie

• In 17th-century England, mincemeat pies were sometimes coffin-shaped rather than round.
• Early recipes called for up to 13 ingredients—to represent Christ and the apostles.
• Some traditions say you should eat at least one mince pie on each of the 12 days of Christmas for good luck in the year ahead.
• In the U.S., meatless mincemeat pies were often marketed as “Mock Mincemeat” during wartime rationing.

Do you have a mincemeat pie story—surprising, humorous, or heartwarming? Did your family’s version lean toward beefy tradition or fruity innovation? Share your stories in the comments below. ❖