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Granny's Classic Fruit Mince Pie

Homemade, heartwarming, and full to the brim with delicious dried fruits, spices, and a dash of strong liquor, these pies radiate the essence of true holiday spirit.

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Ingredients

number of servings
12

For the Fruit Mince:

  • 1 Cup of raisins Added to
  • 1 Cup of currants Added to
  • 1 Cup of sultanas Added to
  • 12 Cup of glace cherries Added to
  • 1 apple, peeled and grated Added to
  • 14 Cup of brown sugar Added to
  • 14 Cup of suet or grated cold butter Added to
  • Zest and juice of one lemon and one orange Added to
  • 1 spoon of ground nutmeg Added to
  • 1 spoon of cinnamon Added to
  • 12 Cup of brandy, rum or apple juice Added to

For the Pastry:

  • 212 cups of plain flour Added to
  • 14 Cup of icing sugar Added to
  • 200 g Of cold butter Added to
  • 1 egg, beaten Added to
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Directions

150 min.
1. Step

Begin by preparing the fruit mince. I've found that chopping the raisins, currants, and sultanas a bit finer makes it easier to fill the pie cases later on. Combine all the fruit mince ingredients in a medium-sized saucepan, simmer over low heat for around 20 minutes. Then, let it cool.

2. Step

Mix together the flour and icing sugar for the pastry in a large bowl. Chop the cold butter into small cubes and rub it into the flour using your fingertips. This is a technique my children love to do, as it's oddly satisfying! Your mixture should resemble fine breadcrumbs.

3. Step

Next, add the beaten egg to the flour and butter mixture. Don't pour in all at once. Add a little at a time until the dough just starts to come together. Pat the dough into a disc, wrap it in cling wrap, and refrigerate for about an hour.

4. Step

Once the dough is chilled, preheat your oven to 180°C (350°F). After multiple trial and error sessions, I've found that this temperature gives the pies a perfectly golden-brown shade.

5. Step

Roll out the dough on a lightly floured surface to about 3mm thickness. Cut out about 24 rounds with a cookie cutter to fit your pie tins. Fill each pie tin with a decent amount of the fruit mince, about a heaped teaspoon.

6. Step

With the remaining dough, cut smaller circles or festive shapes to top your pies. Brush the tops with a little beaten egg or milk for a glossy finish. This is optional, but it gives an attractive appearance after baking.

7. Step

Bake for about 12-15 minutes or until lightly golden. Based on experience, keep a keen eye on them near the end of baking time to avoid over browning.

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