Description
Traditional British mince pies made with candied citrus peel, a spiced fruit and suet filling, and flaky pie crusts. These festive treats are perfect for holiday gatherings and can be prepared in advance with the candied peel and filling.
Ingredients
Scale
Candied Mixed Peel
- 2 large oranges
- 2 lemons
- 2 1/4 cups (450 g) granulated sugar, divided
- 2 cups water (for syrup)
Mince Pie Filling
- 1 small apple, peeled, cored, finely chopped
- 1/2 cup packed light brown sugar
- 1/2 cup raisins
- 1/2 cup suet or unsalted butter, grated
- 1/3 cup currants
- 1/2 orange, juiced
- 1/2 lemon, juiced
- 2 tablespoons brandy
- 1/2 teaspoon ground nutmeg
- 1/3 cup finely chopped candied peels (from above)
Pie Assembly
- 2 pie crusts (enough for 12 rounds and tops)
- 1 large egg, beaten (for egg wash)
- Powdered sugar, for dusting
Instructions
- Prepare Candied Mixed Peel: Cut the oranges and lemons into segments. Carefully run a knife between the pith and flesh to separate and keep the clean peels. Reserve the fruit for juice or another use. Slice the peels into 1/4″-thick ribbons and add to a large pot of boiling water. Reduce heat to medium and cook until very tender, about 30 minutes.
- Make Sugar Syrup and Candy Peels: Strain the peels and wipe out the pot. Combine 2 cups granulated sugar and 2 cups water in the pot, bring to a boil. Add peels, reduce heat to medium-low and simmer until slightly translucent, about 20 minutes. Strain again and transfer peels to a wire rack to cool to room temperature.
- Store Candied Peels: Transfer cooled peels to an airtight container and toss with remaining 1/4 cup granulated sugar. Let sit until ready to use or for up to 6 weeks.
- Prepare Mince Pie Filling: In a large bowl, mix together the finely chopped apple, brown sugar, raisins, grated suet or butter, currants, orange juice, lemon juice, brandy, nutmeg, and 1/3 cup finely chopped candied peel. Cover and refrigerate overnight to let flavors meld.
- Cut Pie Crusts: Roll out dough into two 13″-wide rounds. Using a 4″ to 5″ cookie or biscuit cutter, cut 12 rounds for the pie bottoms. Using a star-shaped cookie cutter or smaller cutter that fits muffin tin size, cut 12 tops. Place bottoms into a 12-cup muffin tin, pressing them up sides and prick the bottoms with a fork. Chill bottoms and tops for 30 minutes in the fridge or freeze for 10 minutes.
- Fill and Assemble Pies: Preheat oven to 400°F (205°C). Fill each crust about two-thirds full with the mince filling. Place the tops over each filled crust. If using round tops, press them into bottoms and cut vents for steam to escape. Brush tops with beaten egg for shine.
- Bake: Bake in the preheated oven for 20 to 25 minutes until crusts are golden brown and the filling is bubbling underneath.
- Cool and Serve: Let pies cool until slightly warm. Transfer to a serving platter and dust lightly with powdered sugar before serving.
Notes
- Candied peel can be made up to 6 weeks in advance and stored in an airtight container.
- Use suet for traditional texture or substitute with grated unsalted butter for a vegetarian version.
- Allow the filling to rest overnight to enhance flavor development.
- Piercing the pie bottoms helps prevent bubbling crust.
- Cutting vents in the tops ensures steam escapes during baking, preventing sogginess.
- Powdered sugar dusting adds a festive touch and extra sweetness.
- Prep Time: 45 minutes (including preparation of candied peel, excluding overnight chilling)
- Cook Time: 1 hour (30 minutes boiling peels + 20 minutes simmering + 20-25 minutes baking)
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mince pies, British dessert, Christmas pie, candied peel, holiday baking, spiced fruit pie
