Mini Mincemeat Pies

Mini Mincemeat Pies

Recipe Rating: 3.7792
Makes 1 dozen
In this holiday throwback, the spiced apple and raisin filling of a mincemeat pie is timeless. Formed into miniature pies using a muffin pan, these are perfect for little hands to help shape.
  • 2 tablespoons plus 2 1/2 cups all-purpose flour, divided
  • 1/2 cup (about 15) pitted prunes
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup raisins
  • 2 tablespoons brandy
  • 2 tablespoons coconut oil
  • 1 teaspoon finely grated orange zest and 1 tablespoon orange juice from 1 orange, divided
  • 1/2 teaspoon finely grated lemon zest and 1 tablespoon lemon juice from 1 lemon, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 2 small Granny Smith apples (about 10 ounces total), peeled, cored and quartered
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice-cold water
  • 2 tablespoons turbinado sugar
  • 1/2 teaspoon ground allspice
  • 1 egg
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Combine 2 tablespoons of the flour, prunes, brown sugar, raisins, brandy, oil, orange juice, 1/2 of the orange zest, lemon juice, lemon zest, 1/4 teaspoon of the salt, nutmeg, allspice, cloves and apples in a food processor and pulse until finely chopped. Transfer to a bowl. Wash and dry the food processor.  

Combine remaining 2 1/2 cups flour, orange zest and 1/4 teaspoon salt in the processor and pulse until combined. Add butter and pulse until mixture has pea-sized chunks of butter throughout. Drizzle in ice-cold water and pulse until a dough forms. Turn dough out onto a work surface and knead gently. Form a thick log, about 12-inches long. Cut log in half crosswise and set aside half of the dough. Slice remaining dough into 12 rounds.  

Place 1 dough round in each cup of a 12-cup muffin pan, using your fingers to press dough evenly over the bottom and up the sides. Divide mincemeat among the muffin cups, pressing it down gently. Slice remaining dough into 12 rounds and arrange 1 over filling in each muffin cup. Gently run a table knife around inside edge of each cup, pressing dough toward center of pie to seal crust. Cover and refrigerate for 1 hour.  

Preheat the oven to 350°F. In a small bowl, whisk together egg and 1 tablespoon water. Brush top of each pie with egg wash and sprinkle with turbinado sugar. Use a paring knife to make a small “X” in the middle of each pie. Bake until golden brown, about 45 minutes. Let cool until warm, and then gently run a table knife around edge of each pie and turn out onto a serving plate. Serve warm or at room temperature.
Nutritional Info: 
Per Serving: Serving size: 1 pie, 330 calories (130 from fat), 15g total fat, 9g saturated fat, 45mg cholesterol, 110mg sodium, 45g carbohydrates, (2 g dietary fiber, 20g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.