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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.