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Mincemeat Pie Filling Recipe


Here’s a traditional favorite for fall…Mincemeat Pie. This delicious sweet & savory dish comes to us from our very own US Wellness culinary enthusiast, Laura L. Laura’s mincemeat pie recipe is complete with a paleo pie crust so you’ll be well prepared for family and friends with gluten or other grain sensitivities.

Recipe Author: Laura L. of Who Cooks For You?

US Wellness Meats Shopping List: Pork LardChuck Roast or Stew Beef, Sunny Acres Raw Honey, and Unsalted Anchor Butter


PHOTO CREDIT: Laura L./Who Cooks For You?


2 Cups Cooked Roast Beef or Stew Beef (chopped finely or minced)

2 Large Tart Apples (remove core & optionally remove peeling, dice fine)

3/4 Cup Dark Organic Raisins

3/4 Cup White Organic Raisins

1 – 1oz Bag of Honestly Dried Cranberries

1/3 Cup Bragg’s Apple Cider Vinegar

1 1/4 Cup XyloSweet All-Natural Sweetener (or natural sweetener of choice)

1 Tbsp Brer Rabbit Molasses (optional)

1 Tbsp Sunny Acres Raw Honey (optional)

1 tsp Fine Ground Sea Salt

1 tsp Organic Ground Cinnamon

1 tsp Organic Ground Nutmeg

1/4 tsp Organic Ground Cloves

6 Tbsp Unsalted Anchor Butter

Paleo Pie Crust

2 Cups Blanched Almond Flour

2 Tbsp Melted Lard or Organic Coconut Oil

1 Egg

mincemeat pie


Pie Filling
  1. Combine cooked beef, finely diced apples, raisins, dried cranberries, apple cider vinegar, natural sweetener of choice, molasses, honey, and sea salt in a large sauce pan.
  2. Mix and cook on low 8-10 minutes, stirring occasionally.
  3. Add ground cinnamon, ground nutmeg, ground cloves, and butter.
  4. Stir well and let cool to room temperature before filling unbaked pie shells.
Paleo Pie Crust
  1. Blend almond flour, egg, and coconut oil. Add more Almond Flour as necessary to get the right consistency. If you over-add flour, moisten with very small bits of coconut oil. Larger eggs might make dough too moist. In this case, add Almond Flour sparingly.

This recipe will fill two 8-9 inch pie shells.

Filling may be frozen in an air-tight bag or container for use at a later date or stored in the refrigerator 3-5 days. After freezing, simply thaw and use.

Laura LogsdonChef Laura is The US Wellness Meats on-site chef and food consultant. She is a recipe developer and owns/operates Who Cooks For You?