Mince pies are sweet (yes, sweet) Christmas pastry delights! Despite the name and the fact that mince pies are made with mincemeat, mince pies do not contain any meat and the filling is made primarily of dried fruit and spices. They're so good your guests will be sure to ask for more!
Ingredients
- medium Granny Smith apples - peeled, cored, and: 2 piece (diced)
- brown sugar: 2 cups
- raisins: 1 cup
- golden raisins: 1 cup
- currants: 0.75 cup (dried)
- candied orange peel: 4 Tbsp (chopped)
- medium lemon, zested and: 1 piece (juiced)
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.25 tsp
- ground allspice: 0.25 tsp
- ground mace: 0.25 tsp
- ground ginger: 0.25 tsp
- refrigerated dough for a double-crust pie, defrosted: 1 pack (15 ounce pack)
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
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Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
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Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
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Bake in the preheated oven until golden brown, 35 to 45 minutes.
