Ingredients
2 large oranges
2 lemons
2 1/4 c. (450 g.) granulated sugar, divided
1 small apple, peeled, cored, finely chopped
1/2 c. packed light brown sugar
1/2 c. raisins
1/2 c. suet or unsalted butter, grated
1/3 c. currants
1/2 orange, juiced
1/2 lemon, juiced
2 tbsp. brandy
1/2 tsp. ground nutmeg
2 pie crusts
1 large egg, beaten
Powdered sugar, for dusting
Preparation
Step 1Cut oranges and lemons into segments. Carefully run your knife between pith and flesh of fruit until you’re left with clean peels. Reserve remaining fruit for juice or another use.Step 2Slice peels into 1/4"-thick ribbons, then add to a large pot of boiling water. Reduce heat to medium and cook until peels are very tender, about 30 minutes.Step 3Strain peels; wipe out pot. In same pot, combine 2 cups granulated sugar and 2 cups water and bring to a boil. Add peels, reduce heat to medium-low, and bring to a simmer. Cook until peels are slightly translucent, about 20 minutes. Strain again and transfer to a wire rack. Let cool to room temperature.Step 4Transfer peels to an airtight container and toss with remaining 1/4 cup granulated sugar. Let sit until ready to use or up to 6 weeks.
Step 1In a large bowl, combine apple, brown sugar, raisins, suet, currants, orange juice, lemon juice, brandy, nutmeg, and 1/3 cup finely chopped peels. Transfer to an airtight container or cover with plastic wrap and refrigerate overnight.Step 2Roll out dough to 2 (13"-wide) rounds. Using a 4" to 5" cookie or biscuit cutter, cut out 12 rounds. Using a star-shaped cookie cutter or a smaller biscuit cutter that fits the size of your muffin tin, cut out 12 matching tops.Step 3Press 12 rounds into bottom and up sides of a standard 12-cup muffin tin. Prick bottom of rounds a few times with a fork. Arrange tops on a plate or a sheet pan. Refrigerate tops and rounds until cold, about 30 minutes, or freeze 10 minutes.Step 4Preheat oven to 400º. Fill rounds about two-thirds up the sides with filling. Arrange tops over (if using rounds, press them into bottom rounds and cut slits for venting). Brush with egg.Step 5Bake pies until crusts are golden brown and mixture is bubbling underneath, 20 to 25 minutes.Step 6Let cool until slightly warm. Transfer to a platter and lightly dust with powdered sugar.
Modern day mince pies are petite and packed with a rich filling of dried fruits, candied citrus peel, and brandy. What makes them a “mince” pie is what used to be added to that filling, which was minced meat. I know, it doesn’t sound super-appetizing (though honestly I bet I’d like it). So in the spirit of the “meat” aspect of the pie, folks now add grated suet (animal fat that surrounds their kidneys) to the mixture. This brings another layer of slightly funky flavor as well as an unbeatable decadence. If you absolutely must avoid suet (or if you’re vegetarian or can’t find it), simply use grated butter. These mini pies are made in a muffin tin, but you can also make one big pie. Most commonly you’ll see them with a top crust in the shape of a star, but you can choose whatever you like. Break out the holiday cookie cutters! And if you tried making these, let us know how they came out in the comments below.
