All Fruit Mincemeat Pies
Ingredients:
For the pastry
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold, cubed shortening
- 1/2 cup cold, cubed butter
- 4 tablespoons ice water
For the mincemeat filling
- 1/2 cup brown sugar
- 4 ounces candied orange peel
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 4 ounces dried cranberries
- 4 ounces dried cherries
- 2 ounces chopped, candied giniger
- 4 ounces chopped, dried apricots
- 1/3 cup chopped walnuts
- 1/2 cup shredded coconut
- 1 Granny Smith apple, cored and roughly chopped
- 4 ounces dried cherries
- 4 ounces raisins
- 1 cup water
- 1/2 cup brandy*
For the hard sauce
- 2 cups powdered sugar
- 1 tablespoon boiling water
- 1/2 cup salted butter
- Rum, to taste*
Instructions:
- Make and chill the pastry. In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening and use pastry blender or fork to mix in until the mixture is crumbly, with pea-sized bits.
- Add the ice water and use a fork to mix until a dough starts to form. Finish forming into a ball with your hands. Press into a disc, wrap in plastic and refrigerate for 1 hour or up to 24 hours before making the pastry. You can also freeze it and thaw overnight in the fridge.
- Make the mincemeat filling while the pastry is chilling. Combine all ingredients for the filling in a large saucepan. Bring to boil over medium heat, stirring until the brown sugar is dissolved. Let it boil for about 5 minutes to thicken. Remove from the heat and transfer to another container. Place in the fridge until ready to assemble the pies. Note that the filling gets more flavorful over time so you can make this ahead and store it in the fridge for up to 3 weeks. It can also be canned and kept in the pantry for up to a year.
- Assemble and bake the pies. When ready, heat the oven to 375 degrees F. and roll the pastry out on a well-floured surface with a floured rolling pin to about 1/8 inch thick. Use a circular glass or cookie cutter that is slightly larger than the cups in a muffin tin to cut out circles. You should get about 12, but you will need to re roll the dough once or twice to make it happen.
- Place the cut circles over the muffin cups. You will have to ease the pastry into the cups until it touches the bottom, and the sides should come up a little higher than halfway on the cup. If you have any tears in the pastry, you can use a little ice water and some pastry scraps to patch it up.
- Spoon your chilled mincemeat filling into the pie crusts, filling them all the way to the top. You will have enough filling for two batches so you can keep it in the fridge for later, freeze it or can it and store it in the pantry.
- If you like, use the excess pastry to cut out small shapes using mini cookie cutters and place them on top of the filling. Bake at 375 degrees F. for 18-20 minutes until the pastry is golden brown.
- Make the hard sauce. Microwave the butter in a medium sized bowl until almost runny. Add the hot water and slowly add the powdered sugar, beating with a whisk to make a smooth paste. Add the rum at the end, to taste. Store in a sealed container in the fridge for up to 3 weeks. To serve, scoop it like ice cream and serve with the pies or warm it up and serve over ice cream.