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–+ servings
Mincemeat pies in a box with dried orange slices.
Christine Miller

Mincemeat Pies

5 from 1 vote
These easy to make mini mincemeat pies have become a family tradition during the holiday season and they don't contain actual meat!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, British
Calories: 173
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 large green apple
  • 1 large orange for the zest
  • 4 oz. raisins
  • 2 oz. dried cranberries
  • 8 oz. golden raisins
  • 1 cup sugar
  • 1 tablespoon fresh minced ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon fresh ground nutmeg
  • 2 oz Bourbon
  • ¼ lb. butter unsalted
  • 1 teaspoon salt
  • 1 batch tender pie dough recipe or two boxes of premade pie crust
  • 2 tbsps. butter unsalted, softened to room temperature

Equipment

  • 1 Large Skillet
  • 1 Large Bowl
  • 1 Wire rack
  • 1 Cupcake pan with 12 slots or 2 6 slot muffin pans
  • 1 Rolling Pin
  • 1 3-inch round biscuit cutter
  • 1 large spoon
  • 1 Cutting Board
  • 1 set of measuring spoons
  • 1 Chef Knife
  • 1 Kitchen Scale

Method
 

Making the Mincemeat Filling
  1. Peel, core, and dice the apple into small pieces about the same size as the dried cranberries.
  2. Measure and weigh all of the ingredients.
  3. Heat a large skillet over medium heat.
  4. Add the butter, when the butter is melted add the diced apples and dried fruit. Stir to combine, cook for about 4-5 minutes or until the apples have softened.
  5. Add the sugar and stir to combine and coat the fruit with the sugar. Cook for 1-2 minutes or until the sugar is no longer grainy.
  6. Add the spices and the orange zest and stir to combine and coat evenly.
  7. Add the bourbon and carefully tip the pan to the burner lighting the bourbon on fire. Let it burn until the alcohol is gone.
  8. Place the mincemeat into a large bowl and set aside to cool to room temperature.
Shaping & Baking the Pies
  1. Preheat the oven to 350℉
  2. If using premade pie dough press all of the pieces together and then proceed to cut the pieces as directed below.
  3. Cut the tender pie dough recipe batch in half, cut 1 half into 12 small pieces.
  4. Using about 2 tbsps. of softened butter and a paper towel, evenly grease the slots on the cupcake pan.
  5. On a lightly floured surface, roll the small pieces of pie dough to about ⅛ of an inch thick. Then using the 3-inch round biscuit cutter, cut the rolled-out pieces of dough.
  6. Place the cut rounds into the prepared cupcake pan, pressing them into the slots creating the bottom crust for the mini pies.
  7. On a lightly floured surface roll the second piece of pie dough to about ⅛ of an inch thick. Then using a cookie cutter of your choice or a simple round cutter, cut 12 pieces of dough creating the top crust.
  8. Spoon some of the mincemeat filling into the bottom crust and top with the cut pieces.
  9. Bake at 350℉ for 30-35 minutes, or until the pie crust is golden brown.
  10. Remove the pies from the cupcake pan carefully before they cool completely, so they don't stick to the pan. Place the pie on a wire rack to continue cooling.
  11. Sprinkle the pies with powdered sugar, and serve them warm or at room temperature, plain or with vanilla ice cream.

Nutrition

Calories: 173kcalCarbohydrates: 41gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.03gSodium: 287mgPotassium: 279mgFiber: 3gSugar: 23gVitamin A: 46IUVitamin C: 10mgCalcium: 49mgIron: 1mg

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