Mincemeat pie is almost as divisive as fruitcake at the holidays, and usually beloved by the same people. I’m a closet lover of both. But, as with many food things, I am selective.
This recipe is my attempt at a version of mincemeat that will appeal to a wider audience. It’s less stodgy thanks to the addition of fresh fruit and replacing soggy pie crust with a flavorful crunchy topping.