Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan
Total TimePrep: 20 min. + chilling Bake: 25 min./batch
Makes20 mini pies
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1-1/3 cups shortening
- 1/2 cup + 2 tablespoons ice water
- 1/4 pound ground beef
- 3 medium apples, peeled and chopped
- 1 medium apricot, peeled and chopped
- 3/4 cup packed light brown sugar
- 1/2 cup golden raisins
- 1/2 cup unsweetened apple juice
- 1 tablespoon cider vinegar
- 1-1/2 teaspoons grated orange zest
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 cup rum
- 1 large egg, beaten
- 1 to 2 tablespoons coarse sugar
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly.
- Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling.
- Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.