Sour Cream Mince Pie
A rich, flavorful mincemeat pie topped with a creamy sour cream layer, perfect for festive occasions or cozy family desserts, combining tangy and sweet flavors.
Ingredients
Instructions
- In a saucepan, combine chopped apples, apple juice, and crumbled mincemeat; bring to a boil.
- Cook for 2 minutes after boiling.
- Pour the mixture into the unbaked pie shell.
- Bake the pie at 425°F for 15 minutes.
- In a small bowl, beat together sour cream, eggs, flour, sugar, and vanilla.
- Pour the sour cream mixture over the baked mincemeat filling.
- Sprinkle with nuts, if desired.
- Bake for an additional 8 to 10 minutes until the topping is set.
- Allow the pie to cool, then chill before serving.
Tips & Substitutions
For added flavor, consider using a mix of different apples such as Granny Smith and Honeycrisp. If you have a gluten sensitivity, substitute the flour with a gluten-free blend. To enhance the pie's richness, you might add a pinch of nutmeg or cinnamon to the sour cream mixture. If you prefer a sweeter pie, adjust the amount of sugar in the sour cream mixture to taste.
Serving Suggestions
Serve the Sour Cream Mince Pie chilled or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Fruit Salad With Honey Lemon Dressing for a refreshing side. For a cozy gathering, consider serving it alongside Quick Rolls In Muffin Pan to round out your dessert table.
Storage & Reheating
Store any leftover Sour Cream Mince Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This pie can also be enjoyed cold, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Mince Pie contains roughly 440 calories, with 9g protein, 62g carbohydrates, and 9g fat. It is a good source of protein (17% of the Daily Value) and iron (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade mincemeat instead of store-bought?
Absolutely! Homemade mincemeat can add a personal touch and unique flavors to your pie. Just ensure it's well-seasoned and has a similar consistency to the store-bought version. Adjust the apple juice and sugar in the recipe as needed to balance the sweetness and moisture.
What can I use instead of sour cream?
If you don't have sour cream on hand, you can use Greek yogurt as a healthy substitute. It will provide a similar tangy flavor and creamy texture. Alternatively, a mixture of cream cheese and a little milk can also work well, though it may be richer.
How can I prevent the crust from getting soggy?
To prevent a soggy crust, consider pre-baking the pie shell for about 5-7 minutes before adding the filling. You can also brush the bottom with a beaten egg or a thin layer of melted butter to create a barrier. This will help keep it crisp even with the moist filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).