Mince Hand Pies

🥧 Mini Mincemeat Pies (With Buttery Homemade Crust)

These Mini Mincemeat Pies are a cozy, festive treat with a golden flaky crust and a sweet, warmly spiced fruit filling. Perfect for holiday platters, afternoon tea, or anytime you crave a classic British-inspired bite-sized dessert!

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🛒 Ingredients

🥧 For the Pie Crust

• 2½ cups all-purpose flour

• ½ tsp salt

• 1 cup unsalted butter, frozen and diced

• ½ cup ice water

🍎 For the Mincemeat Filling

• 3 apples, peeled, cored, and diced

• ¾ cup brown sugar, packed

• ¼ cup dried apricots, chopped

• ⅔ cup golden raisins

• ¼ cup raisins

• ⅔ cup applesauce

• ⅓ cup orange juice

• 1 tsp orange zest

• 2 tsp ground cinnamon

• ½ tsp salt

• ½ tsp ground cloves

• 2 tbsp unsalted butter, diced

• 2 tbsp rum (optional but recommended)

🥚 To Finish

• 1 large egg

• 1 tbsp water

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👨‍🍳 Instructions

1. Make the Pie Crust

1. In a food processor, combine flour, salt, and frozen butter.

2. Pulse until mixture resembles coarse crumbs.

3. Slowly add ice water, one tablespoon at a time, just until the dough starts to clump.

4. Turn dough onto plastic wrap and divide into two discs — one with ⅔ of the dough and one with ⅓.

5. Wrap tightly and refrigerate for at least 2 hours.

🧈 Pro Tip: Don’t overwork the dough — cold butter = flaky crust!

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2. Prepare the Mincemeat Filling

1. In a large saucepan over medium heat, add:

   • Apples

   • Brown sugar

   • Apricots

   • Golden raisins

   • Raisins

   • Applesauce

   • Orange juice & zest

   • Cinnamon

   • Salt

   • Ground cloves

2. Stir and bring to a simmer.

3. Mix in butter and rum, stir until melted.

4. Reduce heat to medium-low and simmer for 15–18 minutes, until thickened.

5. Let cool slightly.

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3. Assemble the Mini Pies

1. Preheat oven to 375°F (190°C).

2. Spray a 12-cup muffin tin with baking spray.

3. Roll out the larger dough disc to ⅛–¼ inch thickness.

4. Cut and gently press circles of dough into each muffin cup.

5. Fill each crust with mincemeat filling.

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4. Top and Bake

1. Roll out remaining dough and cut tops for each pie (discs or decorative cut-outs).

2. Place on top and crimp edges with a fork to seal.

3. Beat the egg with 1 tbsp water, then brush over the tops.

4. Use a knife to cut a 1-inch slit in the top of each pie to vent steam.

5. Bake for 20–25 minutes, or until golden brown.

6. Let cool in the pan before removing.

⚠️ If crust browns too quickly, tent lightly with foil.

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📌 Tips & Variations

• Make Ahead: Both the crust and filling can be made a day in advance and stored in the fridge.

• No Rum? Use apple cider or just skip it — still delicious!

• Fruit Swaps: Substitute dried cranberries, cherries, or currants for the raisins or apricots.

• Extra Crunch: Sprinkle a little sanding sugar on top before baking.

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🧊 Storage & Reheating

• Room Temp: Store in an airtight container for up to 2 days.

• Fridge: Keeps well for 4–5 days.

• Freeze: Freeze baked pies in a single layer, then transfer to a bag/container. Keeps up to 3 months.

• Reheat: Warm in a 325°F oven for 10–15 minutes.

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🍂 Perfect For

• Holiday dessert trays

• Afternoon tea

• Festive gifts

• Freezer-friendly treats