These mini mincemeat pies are the perfect classic Christmas dessert! Filled with warm winter spices and lots of dried fruit. You’ll love these fun little pies!
Growing up, mincemeat pie was not a typical Christmas dessert in our house.
However, there was a Christmas I could not stop talking about what I thought mincemeat pie would actually taste like. So, my dad’s friend brought me a slice.
I was so excited to give it a try and FINALLY know once and for all what mincemeat actually tastes like.
Verdict? I liked it!
Was it my most favorite pie I had ever had? No. But was it delicious? Yes!
Now that I’m an adult I have an even deeper appreciation of mince pie. It’s sweet, filled with warm winter spices, and tastes just like classic Christmas.
If you’re looking for the perfect classic Christmas dessert you’ll adore these mini mincemeat pies!
Does mincemeat pie contain meat?
Traditionally speaking, yes.
Nowadays, typically no.
Mincemeat has been around since the 14th century and was originally filled with game meats such as mutton, venison, and even rabbits.
The pie was a mix of sweet and savory but leaned heavily on the savory side.
Overtime suet was used in place of meat and the pie went from the savory side to the sweet side.
In fact, most store-bought mincemeat pies include no actual meat or meat products.
Can you make mince pie without meat?
In fact, this pie is made with just dried fruits, fresh apples, juices, cider, and just a touch of rum or brandy.
After the mixture has been all cooked together it’s jammy in consistency with luscious bits of soft sweet fruit.
The homemade mincemeat is then used as a filling in your homemade sour cream pastry.
After they are baked up I like to sprinkle them with a little powdered sugar because I think it looks like snow-topped pies.
Ingredients to make these mini mincemeat pies
- Apple cider – this helps bring sweetness and moisture to the mincemeat mixture.
- Apples – fresh apples bring sweetness and moisture to the mixture.
- Dried figs – you can find these in most health food stores or online. They add a hint of sweetness and nuttiness from the seeds of the figs.
- Prunes – I LOVE prunes and they add a hint of sweetness to the pie.
- Dried apricots – I prefer unsulphured variets but any kind you find the store will work here.
- Raisin or currants – In the US raisins are likely more easy to find that currants but you can sometimes find them both avaialble. Sunmaid is the most popular brand for both items.
- Dried cranberries – I usually buy the Ocean Spray brand so they are lightly sweetened.
- Candied orange peel – While you can make your own candied orange peel I usually just buy it from Amazon.
- Orange juice – I used fresh squeezed but you can use whatever you have on hand.
- Lemon juice – Just a touch to add brightness to the dried fruit.
- Orange and lemon zest – I use a microplane to make zesting easy.
- Cinnamon – If you don’t have cinnamon on hand try a blended mix like apple pie spice or pumpkin pie spice.
- Allspice – Brings a depth of flavor to the pie. Use 1/8 teaspoon cloves in place if you don’t have any allspice.
- Nutmeg – Use fresh ground!
- Kosher salt – All baked goods need kosher salt!
- Rum or brandy – Use either one as I have used both and they both work well!
Can I use storebought pie crust?
100%! In fact, it makes putting together these mini pies even easier!
You’ll want to make sure you use a refrigerator-ready rolled type dough instead of the dough already in the pie shell as that tends to be prebaked.
How do you store leftover mince pies?
Stored in the fridge in an airtight container, they will keep for up to 1 month.
If you’re looking to make them and freeze them you can freeze them for up to 3 months for optimal flavor.
After you defrost them you can warm them gently in the oven, toaster oven, or microwave before serving.
Love these mini mincemeat pies?
Why not try a few of my other delicious mini pie recipes?!
- Love all things cranberry? Try my Cranberry Hand Pies.
- Need an easy Christmas cake? Try my Cream Sherry Bundt Cake.
- Want an over the top dessert? Try my Christmas Piecaken.
- Craving an easy to make sweet treat? Try my Christmas Oreo Truffles.
- 1-1/4 cups apple cider, divided
- 2 granny smith apples, peeled, cored, and chopped
- 1/2 cup dried figs, cut into smaller pieces
- 1/3 cup prunes, cut into smaller pieces
- 1/3 cup dried apricots, cut into smaller pieces
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup raisins or currants
- 1/4 cup dried cranberries
- 1/4 cup candied orange peel
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon lemon juice
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon kosher salt
- 3 tablespoons dark rum or brandy
- 2-1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup cold butter, diced
- 1/2 cup sour cream, plus more if needed
- 1 egg, beaten for egg wash
- Sanding sugar
- In a large pot add 1 cup apple cider, apples, dried figs, prunes, dried apricots, brown sugar, unsalted butter, raisins or currants, dried cranberries, candied orange peel, orange juice, lemon juice, orange zest, lemon zest, cinnamon, allspice, nutmeg, and kosher salt. Stir to combine.
- Set over medium-high heat and bring to a boil.
- Reduce heat and simmer for about 45 minutes, stirring occasionally, until liquid evaporates.
- Add the rest of the cider and rum, or brandy, and cook for another 5-8 minutes until you get a jam-like mixture.
- Remove from heat and let cool.
- In a large mixing bowl add flour, granulated sugar, and kosher salt.
- Add the cold butter to your flour mixture and using a pastry blender, cut the butter into the flour until you get a crumbly mixture.
- Add the sour cream and mix with a fork until the flour is moist. If you find the pastry too dry you can add more sour cream but try not to add more than an extra tablespoon.
- Transfer the dough to a lightly floured work surface and knead several times and shape the dough into a ball. The dough will have the texture of a play-doh.
- Divide into two parts, press each part into a disc about 1 inch thick, and wrap in plastic wrap. Refrigerate for at least 2 hours.
- Remove the dough from the plastic wrap and place it on a floured work surface.
- Flour the top of the dough and roll it out to a thickness of about 1/8 inch. If the edges crack, attach it with your fingers and continue rolling.
- Preheat oven to 400 degrees F.
- Prepare muffin tin.
- With a round cookie cutter (which is larger than the muffin tin is), cut out the circles.
- Re-roll any scraps of dough and cut more circles. You should have about 18 circles.
- From the rest of the dough, cut out stars or smaller circles to cover the pies.
- Press each round of dough lightly into the muffin tin.
- Fill the pastry-lined tins 2/3 full with mincemeat and cover with stars or smaller circles.
- Brush each pie with the beaten egg and sprinkle with sugar.
- Bake for about 20 minutes or until golden brown.
- Allow to cool slightly, remove from the mold and sprinkle with powdered sugar.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 193mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.