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Christmas Mince Pie
From The Golden Book of Baking: Over 300 Great Recipes, by Carla Bardi, Rachel Lane, and Ting Morris


Mincemeat Filling:

1 lb (500 g) apples
2-1/2cups (450 g) raisins
2-1/2cups (450 g) currannts
1-1/3 cups (240 g) golden raisins (sultanas)
1 cup (100 g) candied peel
1-1/4 cups (190 g) blanched almonds, chopped
2 cups (400 g) sugar
1/4 cup (60 ml) brandy
Finely grated zest and juice of 2 lemons
2 teaspoons finely grated orange zest
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Confectioners' (icing) sugar, to dust


2-2/3 cups (400 g) all- purpose (plain) flour
1/2 teaspoon salt
3/4 cup (180 g) butter, cubed
2 tablespoons confectioners' (icing) sugar
1 large egg yolk
1/4 cup (60 ml) iced water


Mincemeat Filling:

Peel and core the apples and cut in small cubes. Place the apples in a large bowl. Add all the other filling ingredients and stir using a wooden spoon until combined. Cover the bowl with plastic wrap (cling film) and refrigerate for 48 hours, stirring occasionally, to allow to the flavors to infuse.


Pulse the flour, salt, and butter in a food processor until the mixture resembles fine crumbs. Add the confectioners' sugar and pulse again.

Combine the egg yolk and water in a small bowl and gradually add to the flour mixture until it combines to form a dough.

Transfer to a lightly floured work surface and shape into two disks. Wrap in plastic wrap (cling film) and refrigerate for 1 hour.

Roll out the pastry on a lightly floured work surface to 1/8-inch (3-mm) thick.

Line a deep 10-inch (26-cm) pie pan with one of the disks, pressing it firmly around the edges of the pan. Place the other disk on a plate and refrigerate both for 30 minutes.

Preheat the oven to 400°F (200°C/gas 6).

Remove the pie base from the refrigerator and spoon in the mincemeat filling. Cover with the rolled lid and pinch the edges together to seal.

Bake for 25 to 30 minutes, or until the pastry is golden.

Remove from the oven and let cool completely. Dust with confectioners' sugar just before serving.

Yield: Serves 10 to 12
Preparation time: 45 minutes + 49 hours to chill
Cooking time: 25-30 minutes
Level of difficulty: 2 (of 3)


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