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Fruit Mince Pies

Fruit Mince Pies

12/31/15 | dessert, GIVEAWAY, pie

Fruit Mince PiesDespite my love for all things Old English, fruit mince pies never really interested me, until some time in early November. My mom-in-law was in town from Australia and she just so happens to be a marvel in the kitchen. In the mornings, we would talk about all the things we were going to make together. 
fruit mince piesI told her about my new crust recipe, buttery, yet light and flaky, with a delicate crumble. So much fun to make, the old fashioned way, by hand. It’s no-fuss, needs only 1 hour to chill and, even better, no blind-baking. Rolled extra thin, the pastry adds a touch of rich indulgence to anything, whether savory or sweet. It was then that my mom-in-law suggested mince pies. She talked about the rich filling, a mix of apples and carrots, dried and candied fruit, warm spices and rum. I may have fainted momentarily. These little darlings are delicious in any size or shape. We have made them several times in the last month. I made the pie crust, my mom-in-law made the fruit filling and assembled the pies. The first batch were large, but thin ones in crème brûlée dishes.  

The second batch wefruit mince piesre in small silicon fluted tartlet molds. My mom-in-law made those pretty little things with a thin layer of pie dough on top. The most recent batch I made by myself, also in the tartlet molds, but with the crust just pinched like a flower all around on top.

All were equally delicious. The delicate crust just crumbles under a bite, giving way to the chewy fruit center that fills your head with the warmth of cinnamon and allspice.

There is plenty of butter in the crust. So, no need to grease the baking dishes. However, the filling does tend to seep out during the baking process and caramelize to a sticky mess. Silicon baking molds are ideal – the pies just pop out. Metal/ceramic baking ramekins or cupcake pans should be fine as long as you line them parchment paper and/or coat with butter. 

fruit mince piesFruit Mince Pies

Makes: 10 2-inch tartlets
Prep: 7 mins
Chill: at least 60 mins
Oven: 350*F
Bake: 25-30 mins

Ingredients
Crust
2 sticks salted butter, cubed + chilled
2 1/4 cups flour
1 Tb sugar
3 Tb iced water
1 Tb cold vodka

Filling
2 small Granny Smith apples, peeled, cored, coarsely grated
1 medium carrot
5 Tb dried currants
3 Tb dried tart cherries
5 Tb candied citron 
5 Tb candied lemon peel
1/3 cup orange marmalade
1/3 cup lemon/lime marmalade (Rose’s)
2 Tb brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

2 Tb spiced rum

Topping (Optional)
2-3 Tb milk for brushing over pastry

1-2 Tb sugar for sprinkling


Instructions
Crust
Cut the cold butter into small cubes and chill in the freezer for 5 minutes.
 
Collect flour and sugar in a large bowl. Mix to combine.
Wash your hands.
Add butter to the bowl and, working quickly, press the cold butter into the flour mixture,
pressing flat between your fingers to create layers. 
Combine vodka and iced water.
Drizzle over the crumbly dough and mix, then knead just until the dough comes together.
Wrap in plastic and chill at least 1 hour.

Filling
Grate apples and carrot into a medium pot.
Add the dried fruit, marmalade, sugar, spices and rum.
Set over low heat and cook until the fruit is plump and juicy, maybe 10 minutes.

Remove from heat and set aside to cool.

Assembly
Remove dough from fridge.
Dust a clean surface and a rolling pin with flour.

Roll the dough to about 1/4-inch thickness.
Cut rounds of the dough and tuck neatly into the tarlet molds.

Preheat oven to 350*F.
Fill each with a heaping tablespoon of the filling.

1-Pinch the edges of the crust around the pie and pop them into the hot oven.

2-Cut a smaller round of dough and place over the top of the crust.
Gently pinch the edges to seal.

Brush the tops with a bit of milk and sprinkle some sugar on top.
Transfer to the hot oven.

Bake 25-30 minutes, until the crust is golden brown and the filling has just started to bubble.

Remove and allow the pies to cool for 10 minutes.
Enjoy with freshly brewed coffee, tea, a tall glass of ice-cold milk, sherry or port.

fruit mince pies

I was researching the origins of mince pinces when I stumbled onto an unfamiliar word: Offal, pronounced “awful,” which is appropriate considering what it defines the entrails and internal organs of an animal used as food. It also means waste material or decomposing flesh. Suddenly, my mind flooded with visions of a noisy candlelit tavern with heavy wooden tables and benches, rough-faced men gnawing at something in one hand while swinging a tankards to their mouths with the other, carelessly spilling ale about. The history of mince pies may leave citified folks in a state of shock. Originally, the ingredients list included such things as deer stomach, entrails and suet, which is the dense fat around the kidneys. Still, this sort of thing always reminds me of something a young Greek chef said his father taught him – never to waste anything from a creature that gave its life for us. Even so, the only animal in my pies is butter and that comes from pasture-raised cows.

Baking makes me so happy. Whoever you are, whatever you are doing, as long as it’s creative, you’re guaranteed a fresh escape from tired old routines. No bills, traffic, root canals. Making something by hand is so rewarding, maybe even better than a day at the most luxurious spa.

These little pies fill my head with visions of old London. Imagine all the miles they have traveled through land and time to reach us today. Unlike the UK and Australia, we can’t get the store-bought varieties here in the States. If we want them, we have to bake them ourselves, which is fine, because they are a real treat fresh out of the warm oven. Fruit has never been so happy and we have never been so lucky.
fruit mince pies

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Comments

  1. Cocoa and Lavender says

    January 1, 2016 at 22:44

    How wonderful to have a mince recipe without suet! I know there are a lot out there, but it's nice to have one recommended by you! Warmest and loving wishes for you this year! ~ David

  2. Sippity Sup says

    January 2, 2016 at 20:14

    What a marvelous activity for the two of you to ring in the new year. Happy 2016. GREG

  3. Jessie Moore says

    January 3, 2016 at 14:43

    These are particularly adorable. LOVE this sweet new year offering!

  4. Cheri Savory Spoon says

    January 4, 2016 at 00:46

    Wow! these are adorable Coco, how nice that you and your mother-in-law bake together. Happy New Year!

  5. valentina maria kenney wein says

    January 4, 2016 at 07:04

    Sounds like you and your “mom-in-law” are fantastic collaborators in the kitchen. This sounds delicious! Wishing you and your family a very happy new year! XO

  6. Janine Waite says

    January 5, 2016 at 21:02

    Can you come over and bake with me! Oh my, these look so incredibly delicious. I think if I tasted everything you made I wouldn't be in heaven!

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About Coco

Welcome to Coco in the Kitchen! I am a proud Wife and Mommy cooking up some delicious meals and treats for my family. Follow along and collect some great dishes inspired by my Armenian roots and chocolate cravings! Get to know me more...

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