Gaudete Mincemeat Pies
Servings: 12 pies
Ingredients
Mincemeat Filling
- 1 ¼ C raisins
- ½ C dried cranberries
- ½ C dried cherries
- 2 C chopped apple about 2 apples
- 2 C brown sugar
- 2 tbsp grated orange peel
- 2 tbsp grated lemon peel
- 1 ½ tbsp walnuts or almonds
- 1 lemon's juice
- 2 tbsp apple cider vinegar
- ¼ C unsalted butter room temperature
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- ¼ tsp ginger
- ¼ tsp ground coriander
- ¼ tsp salt
- 4 tbsp rum or brandy optional
Pie Crust
- 1 ½ C all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- 6 tbsp cold butter
- 2 tbsp shortening
- 3 tbsp ice water
Finishing Touches
- 1 egg
- ⅛ C powdered sugar
Instructions
- Put the ingredients for the mincemeat filling in a food processor and chop until the fruits and nuts become a consistent texture. Then simmer the ingredients over medium heat for 15 minutes in order to help the flavors come together. If you are using alcohol, be sure to heat the mixture longer and until almost all the liquid has evaporated—25-30 minutes.
- Stick filling in the fridge to chill while you make your pie crust and clean out your food processor.
- Place flour, sugar, and salt for the crust recipe in the food processor.
- Add butter and shortening. Start processing, pouring water slowly through feed tube until dough starts to form a ball.
- Heat the oven to 375 F. Roll ⅔ of the crust out onto a floured surface until ⅛ inch thick. Cut circles out that will fit your tins. Roll out the remaining crust and stars, lattices or circle lids to decorate the pie tops.
- Grease your tins and carefully press the pie crusts into them, then filling them with your mincemeat mixture. Finally top them with your additional crust shapes. Lightly brush the tops with an egg wash.
- Bake the pies for 10-15 minutes or until golden brown. Carefully remove them from the muffin or tart tins and allow them to cool on a wire rack. Sprinkle with powdered sugar before serving.