How’s it going? Enjoying the holidays? Just managing to survive? Done with all your Christmas shopping yet?
Well, I hope you all had a great Thanksgiving! It was a busy one for us, and though I had every intention of sharing a new pie recipe earlier that week, it just didn’t happen with all the other things on my to-do list. Not to worry though, today I’m keeping my promise of pie, and now that we’re into full holiday baking mode around here, I’ve got a few more fun goodies to share.
First up are these tasty individual pies made in a muffin tin and filled with fruit mincement, which were almost as much fun to make as they were to eat. Plus, I have a theory that any baked good made around the holidays and dusted with powdered sugar instantly looks 102% more Christmas-y.
I made my own mincemeat pie filling and canned it (recipe coming soon!), but you can also use store-bought if you’re crunched for time. I hope you’ll enjoy these, and I hope you’re having a wonderful (and stress-free!) holiday season!
- 13 ounces all-purpose flour (about 3 cups)
- 9 ounces butter, softened
- 4 ounces granulated sugar
- 1 large egg
- 1/4 cup cold water
- Powdered sugar, for dusting
- 18-20 ounces fruit mincemeat filling
Preheat the oven to 400 degrees and spray a muffin tin thoroughly with cooking spray – you don’t want the baked pies to stick! To make the pastry, whisk together the flour and sugar. Cut in the butter with a pastry blender, and then stir in the egg and water. Knead until the dough comes together, adding more water if the dough is too crumbly. Be careful not to overwork the dough. Roll the pastry out to 1/8″ thickness. With a large round cutter, cut out discs. Press the discs into the muffin cups and fill each cup 3/4 full with mincemeat filling.
Cut out pastry circles for the lids. Place a lid on top of each pie and gently push down. Bake 20-25 minutes, then transfer to a wire rack to cool. Dust with powdered sugar and serve warm.