Christmas Sweet Mince Pies are a traditional British holiday dessert. Dried fruit, apple, citrus and brown sugar all soaked in brandy make up the filling inside homemade pie crusts. Individually made so everyone gets their own.

Growing up in England, it never really felt like Christmas until the sweet mince pies made an appearance. The smell of them baking they taste just like Christmas.

Before I started writing my own recipes, I used to make Delia Smith  or Jamie Oliver mince pies, but now I have my own recipe that I am so happy with that I make every year.

These pies taste best if the mincemeat is made ahead of time and has time to sit and let the flavors combine. Overnight is fine, but up to a week is better. If you don’t have time for this, no problem they are still really good.

Kid friendly

If you are making these and serving them to children, you can substitute the brandy with apple cider/juice or orange juice.

 

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Yield: 12 pies

Christmas Sweet Mince Pies

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Christmas Sweet Mince Pies are a traditional British holiday dessert. Dried fruit, apple, citrus and brown sugar all soaked in brandy make up the filling inside homemade pie crusts. Individually made so everyone gets their own.

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

• 5 ounces currants
• 5 ounces raisins
• ¼ cup brandy
• 2 ½ ounces Granny Smith apple, peeled and finely chopped
• 2 ounces candied peel
• Juice of 1 orange
• Zest of ½ an orange
• Zest of 1 lemon
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• ½ cup dark brown sugar
• 2 ounces butter, cold
• 1 ½ cups all-purpose flour
• 1 teaspoon granulated sugar
• 6 tablespoons unsalted butter, cubed and kept cold
• ½ cup cold water
• 1 egg, beaten
• 1 teaspoon granulated sugar

Instructions

1. Add the currants, raisins and to a large bowl. Allow to soak for 1-2 hours up to overnight.
2. To a food processor add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it forms a ball. Remove, knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
3. To the brandy soaked raisins and currants, add the apples, candied peel, orange juice and zest & lemon zest, cinnamon, nutmeg and brown sugar. Use a box grater to grate in the cold butter, mix well.
4. Preheat oven to 375°F/190°C
5. Butter a 12 muffin pan.
6. On a floured surface roll out the pastry and use a 4-inch cutter to cut rounds and place each  into the cups of the muffin pan. Scoop 1/3 cup of the filling into each of the cups.
7. Re-roll out the remaining pastry and cut out holiday shapes. Place them on top of the filling and brush the shapes with the beaten egg and sprinkle lightly with granulated sugar.
8. Bake for 20-25 minutes (depending on your oven) until the pastry is golden brown

Nutrition Information:

Yield:

12

Serving Size:

1 pie
Amount Per Serving:Calories: 281 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 41mg Sodium: 55mg Carbohydrates: 45g Fiber: 2g Sugar: 28g Protein: 3g