Mince Hand Pies
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Mince Hand Pies
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Easy Mince Hand Pie recipe with a sweet mincemeat pie filling of apples, brown sugar, raisins, apricots, and holiday spices in a flaky pastry.
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Ingredients
Pie Crust:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup unsalted butter , frozen and diced
- 1/2 cup ice water
Mince Pie Filling:
- 3 apples , cored, peeled and diced
- 3/4 cup brown sugar , packed
- 1/4 cup dried apricots , chopped
- 2/3 cup golden raisins
- 1/4 cup raisins
- 2/3 cup applesauce
- 1/3 cup orange juice
- 1 teaspoon orange zest
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 2 tablespoons butter , diced
- 2 tablespoons rum
To finish:
- 1 large egg
- 1 tablespoon water
Instructions
Pie Crust:
- Add the flour, salt, and butter to a food processor and pulse, adding the water in a thin stream through the chute one tablespoon at a time until the dough begins to form tiny crumbles (don't let it become a ball).
- Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter).
- Wrap the dough into two disks, one with 2/3 of the crust dough and one with 1/3 of the dough and let cool for 2 hours.
Mincemeat Filling:
- To a large saucepan on medium heat add the apples, brown sugar, apricots, golden raisins, raisins, applesauce, orange juice, orange zest, cinnamon, salt, and ground cloves.
- Mix well and bring to a simmer then stir in the butter and rum until the butter is melted.
- Lower the heat to medium-low and cook for 15-18 minutes.
To Finish:
- Preheat the oven to 375 degrees and spray a 12-cup muffin tin with baking spray.
- Roll out the 2/3 of the crust 1/8- to 1/4-inch thick and press gently into the muffin tin cups.
- Fill with the mincemeat filling.
- Roll out the second batch of the pie crust 1/8- to 1/4-inch thick and press gently onto the top of the filled muffin tin cups.
- Using a fork, crimp the edges of the muffin cups closed.
- Beat egg and water, brush the top of the pie then cut a small 1-inch slit in the middle of the top of each muffin cup
- Bake for 20-25 minutes until golden brown, then remove from the oven and let cool.
- Note: If the crust starts to brown too early, tent with foil gently.
Nutrition Information
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Calories
385kcal
(19%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
225mg
(9%)
Potassium
249mg
(7%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
695IU
(14%)
Vitamin C
6mg
(7%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 225mg | 9% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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