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Cranberry and apple mince pies
Cranberry and apple mince pies
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Sweet pies with a modern twist featuring grated apple and tart cranberries for a delicious update on a classic fruit mince filling.
Ingredients:
  • 115g (3/4 cup) craisins (dried cranberries)
  • 50g (2/3 cup) dried apple, finely chopped
  • 40g (1/4 cup) dried cherries
  • 75g (1/2 cup) dried pineapple, finely chopped
  • 170g (1 cup) sultanas
  • 200g (1 cup, firmly packed) brown sugar
  • 40.00 ml brandy
  • 2 tsp finely grated orange rind
  • 80ml (1/3 cup) fresh orange juice
  • 1 Granny Smith apple, peeled, cored, coarsely grated
  • 2.50 gm mixed spice
  • 300g (2 cups) plain flour
  • 70g (1/3 cup) caster sugar
  • 175g chilled butter, chopped
  • Pinch of salt
  • 60ml (1/4 cup) iced water
  • 1 egg, lightly whisked
  • White sugar, to sprinkle
Instructions:
  • Combine craisins, dried apple, cherries, pineapple, sultanas, brown sugar, brandy, orange rind, and orange juice in a saucepan. Heat over low heat for 5 minutes until sugar dissolves. Mix in grated apple and mixed spice, then let it cool completely.
  • In a food processor, pulse together flour, caster sugar, butter, and salt until the mixture resembles breadcrumbs. Add water and pulse until dough begins to form. Transfer the dough onto a clean work surface, shape it into a disc, cover with plastic wrap, and refrigerate for 20 minutes.
  • Preheat oven to 180°C. Roll pastry to 5mm thickness on a floured surface. Cut 12 discs using an 8.5cm fluted cutter. Place pastry discs in twelve 80ml muffin pans and fill with fruit mince.
  • Cut out 12 discs using a 7.5cm round fluted pastry cutter from the remaining pastry, rerolling if needed. Place on top of the pies, seal the edges gently, brush lightly with egg, sprinkle with white sugar. Bake until light golden, about 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack until completely cooled.

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