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Mince Pies

Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min./batch
  • Makes
    20 mini pies


  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1-1/3 cups shortening
  • 1/2 cup plus 2 tablespoons ice water
  • 1/4 pound ground beef
  • 3 medium apples, peeled and chopped
  • 1 medium apricot, peeled and chopped
  • 3/4 cup packed light brown sugar
  • 1/2 cup golden raisins
  • 1/2 cup unsweetened apple juice
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons grated orange zest
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 cup rum
  • 1 large egg, beaten
  • 1 to 2 tablespoons coarse sugar


  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  • For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes; crumble beef; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly.
  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling.
  • Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
Nutrition Facts
1 mini pie: 280 calories, 14g fat (4g saturated fat), 4mg cholesterol, 302mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 4g protein.

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