Mince Pies
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the mincemeat filling:
  • 1 apple, peeled cored, and finely diced
  • 1 cup (2 sticks) salted butter
  • 2 cups packed dark brown sugar
  • 1 cup raisins
  • ¾ cup golden raisins
  • ¾ cup dried currants
  • juice and zest from 1 small lemon
  • ¼ cup finely diced candied orange peel (Use good quality -- I like the stuff I get from http://www.culinarydistrict.com)
  • ¼ cup brandy
  1. Prepare the pastry dough and chill in chubby disks.
  2. Make the mincemeat - combine all the ingredients except the brandy in a large saucepan, heat to a boil, turn down the heat, and simmer for 15 minutes. Stir in brandy and simmer for 5 more minutes. Let cool to room temperature.
  3. Preheat oven to 400 degrees.
  4. Roll out pie dough and line mini pie pans with the dough. Add a few spoonfuls of mincemeat (amount depends on the size of your pans), and top each pie with another circle of crust. Seal the edges and crimp with fingers or a fork. Prick the top of each pie to release steam, and sprinkle with granulated sugar.
  5. Bake for 15 minutes, or until the top crust is browned. Let cool, and serve warm or at room temperature.
Filling adapted from the Baker's Field Guide to Christmas Cookies, by Dede Wilson
Recipe by The Domestic Front at http://www.thedomesticfront.com/mince-pies/