Homemade Mincemeat Pie Recipe with Dried Fruit and Grapes

My Sweet Mincemeat Pie with dried fruit and fresh grapes is a modern twist on a classic dessert. One simple addition—juicy grapes—transforms the filling from overly dense into a jammy, bright mixture. This version blends chopped figs and prunes with fresh grapes for a filling that’s rich but not cloying. Toasted sliced almonds and poppy seeds provide a light crunch, while warm cinnamon ties everything together. The filling is baked in a tender, buttery shortcrust and finished with cinnamon-sugar–dusted pastry stars on top. Rustic and beautiful, it proves that traditional desserts can still surprise and comfort.

Dried and fresh fruit pie with nostalgic flavors.

Although I did not grow up eating traditional mincemeat pie, my baking childhood was full of recipes that combine nuts and dried fruits, such as fig rugelach. That background makes this pie feel like home. The crust—an Italian-style shortcrust, or pasta frolla—is buttery and tender. The filling melts in the mouth with a nostalgic homemade flavor: balanced sweetness, warm spice, and textured crunch.

I love how the bright pastry stars contrast with the dark, jammy filling; the finished pie looks like a starry night and always feels like a small, comforting celebration.

Tips for Making Sweet Mincemeat Pie

Planning ahead makes this pie easier to prepare. The shortcrust dough benefits from chilling: make the dough several hours in advance or the night before and allow at least two hours in the refrigerator so the butter firms up and the dough becomes easier to handle.

Roll one portion of the dough into a 13″ circle to line a 9″ pie pan, then roll the second portion to about 1/4″ thickness and cut shapes for the top. Keep both the lined pan and the cut shapes chilled while you make the filling so the butter in the pastry stays cold.

The filling can be prepared ahead of time and refrigerated for up to three days. If you make it in advance, bring it to room temperature and stir briefly before filling the crust. Resting the pie after baking—at least 30 minutes—helps the filling set so slices hold together cleanly.

A saucepan with dried fruits, cinnamon and grapes. — Measure the filling ingredients into a saucepan and cook over medium heat.

Mince pie unbaked. — Remove the chilled pie crust from the fridge and fill it with the prepared filling.

Baked mincemeat pie. — Remove the chilled pie crust from the fridge and fill it with the prepared filling.

Making Mini Pies (Small Tarts or Cookies)

This recipe can be adapted to make small individual pies. I used mini brioche pans for small pies; mini muffin tins or 4″ tart pans work just as well. When lining small pans, cut the dough large enough to press up the sides so each shell holds the filling securely. One batch will make one 9″ pie plus several mini pies—about eight mini pies in my pans. Alternatively, use small tart pans to yield 6–8 mini tarts depending on their size.

Sweet Mincemeat Pie with Dried Fruit and Grapes

This Sweet Mincemeat Pie with dried fruit and grapes is a bright take on the classic. Fresh grapes add moisture and lift to a filling built from figs and prunes, creating a jammy texture without overwhelming sweetness. Toasted almonds and poppy seeds contribute crunch and subtle flavor, while cinnamon warms the mix. The filling is baked in a shortcrust pastry and decorated with cinnamon-sugar stars for a rustic, seasonal dessert.

Prep Time
20 mins

Cook Time
1 hr

Servings
1 9″ pie

Author
Dikla Levy Frances

Ingredients

1 Recipe Italian shortcrust (pasta frolla), divided into 2 portions and chilled

For the Filling

1 Cup (150 g) dried chopped figs
1 Cup (130 g) dried chopped prunes
1 Cup (200 g) red or green grapes, halved
1/3 Cup (70 g) light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
2 Tablespoons poppy seeds
1/2 Cup (60 g) sliced toasted almonds
1 Cup (240 ml) water
2 Tablespoons cinnamon sugar
1 large egg, beaten, for brushing the crust

Instructions

Prepare the Crust

Remove one portion of chilled dough from the refrigerator. Roll it into a 13″ circle and line a 9″ pie pan, trimming the edges.
Roll the second portion to 1/4″ thick and cut star shapes or other decorations for the top crust.
Return the lined pan and the pastry decorations to the refrigerator while you prepare the filling so the butter stays firm.

Make the Filling

In a medium saucepan, combine chopped figs, chopped prunes, half of the grapes (about 1/2 cup), cinnamon, brown sugar, and water. Cook over medium heat until the sugar dissolves and the liquid reaches a boil.
Reduce the heat to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the mixture thickens and becomes paste-like. Smaller pieces of dried fruit will soften faster and produce a smoother filling.
Remove the pan from the heat and transfer the filling to a large bowl.
Stir in the remaining fresh grapes, the poppy seeds, and the sliced toasted almonds. Let the filling cool for 15–20 minutes so it firms slightly before filling the crust.
Preheat the oven to 350°F (175°C).
Fill the chilled pie shell with the prepared filling and arrange the star-shaped pastry pieces on top.
Brush the pastry with beaten egg and sprinkle the top with cinnamon sugar.
Place the pie on a parchment-lined baking sheet and bake on the middle oven rack for 35–40 minutes, until the crust is golden brown and the filling is slightly drier on top.
Remove the pie from the oven and allow it to cool for 30–60 minutes before slicing. Cooling helps the filling set so slices come out cleanly.
Store the pie at room temperature for up to three days, or refrigerate for up to one week. Bring to room temperature before serving for the best texture and flavor.