Apple and cranberry crumble mince pies - recipe

Apple and cranberry crumble mince pies

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

For the filling

For the crumble topping

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  1. 1

    Sift the flour, icing sugar and salt into a bowl.  Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

    For this step you'll need:

    • 125g Plain white flour
    • 40g Icing sugar plus extra for dusting
    • 60g Butter (salted) softened
  2. 2

    Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.

    For this step you'll need:

    • 1 Egg yolk(s) (free range) medium
    • 1tsp Orange extract
  3. 3

    Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.

  4. 4

    Meanwhile add all the filling ingredients apart from the apples, to a saucepan and heat for 5 – 8 minutes to dissolve the sugar and soften the cranberries, maybe a little longer if using frozen cranberries.

    For this step you'll need:

    • 100g Cranberries can be frozen
    • 80g Dried mixed fruits
    • 2 tbsp Brandy
    • Orange juice from 1 orange
    • Orange zest from 1 orange
    • 1tsp Orange extract
    • 60g Unrefined light muscovado sugar
    • 1tsp Mixed spice
  5. 5

    Remove from the heat and stir in the grated apple and cool.

    For this step you'll need:

    • 1 Apple(s) bramley, grated
  6. 6

    For the crumble topping, rub the butter into the flour, add the sugar and work the mixture together until you have some bigger clumps and then stir through the pecans.

    For this step you'll need:

    • 30g Butter (salted) softened
    • 60g Plain white flour
    • 30g Unrefined light muscovado sugar
    • 1 tbsp Pecan nuts chopped
  7. 7

    Preheat the oven to 190C (fan 170C, gas mark 5). Roll out the pastry to about a £1 thickness on a lightly floured surface. Use a 7.5 cm round cutter to stamp out 12 discs and line a 12 hole bun tin. Prick the pastry cases with a fork.

  8. 8

    Divide the fruit mixture between the cases, reserving the liquid and top with the crumble mixture and bake in the oven for 20 minutes until golden.

  9. 9

    Cool in the tray for 5 minutes before transferring to a wire rack. Dust with icing sugar and serve.

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