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Maple Walnut Mince Pies

Maple Walnut Mince Pie

I created this as a nod to both Pecan Pie and Mince Pie, butin a plant-based format. To make it gluten-free, substitute GF flour for theeinkorn flour in the crust recipe.
Course Dessert
Servings 8


  • pastry cutter
  • 9-inch pie plate
  • festively-shaped cookie cutter



  • 1 1/2 cup einkorn or all-purpose flour
  • 1/2 cup shortening vegan and non-hydrogenated, cold
  • 3/4 tsp. salt
  • 1 tbsp. sugar
  • 2-3 tbsp. cold water


  • 3 tbsp. flaxseed meal
  • 9 tbsp. water
  • 3/4 cup dark maple syrup
  • 1/3 cup maple or coconut sugar
  • 2 tbsp. vegan butter melted
  • 1 tbsp. corn starch
  • 1/4 tsp. sea salt
  • 1 1/2 cup walnuts chopped, toasted
  • 1 1/2 cup Farmer Street Pantry All-Fruit Mincemeat (1 13 oz. jar)


Crust (single crust plus decorative leaves)

  • Stir together flour, sugar, and salt.
  • Using a pastry cutter, cut the shortening into the flour mixture until the dough resembles shaggy oatmeal. Add enough water for the dough to form a ball. Press together and flatten into a disk. Wrap and refrigerate until firm enough to roll out, approx. 30 minutes.
  • Roll out into a circle on floured surface to approx. 1/4 inch thickness. Drape over 9-inch pie plate. Trim overhanging dough and crimp edges.
  • Re-roll scraps. Using a cookie cutter, cut into maple leaves for decoration. Bake leaves in 350-degree oven for 508 minutes until just golden brown.


  • In a large bowl, combine flaxseed meal, water, maple syrup, maple/coconut sugar, vegan butter, corn starch, and sea salt. Fold in the nuts and mincemeat.
  • Fill the pie shell with filling. Bake in a 350-degree oven for 55-70 minutes. The center should still be slightly wobbly. Let cool to room temp. Decorate top with maple leaves (optional). Chill for an hour before slicing.
Keyword mincemeat