These mini mincemeat pies are a timeless Christmas treat—small, festive, and full of warm spices and dried fruit. They make a lovely addition to holiday dessert tables and are perfect for sharing.
I didn’t grow up with mincemeat pie as a regular holiday dessert, but one Christmas I finally tried a slice brought by a family friend. I was curious about the flavor and delighted to discover it was delicious—sweet, spiced, and evocative of the season.
As an adult I’ve come to appreciate mince pies even more. They combine tender apples and a mixture of dried fruits with cinnamon, allspice, nutmeg, citrus, and a splash of brandy or rum for depth. The result is a jammy, fragrant filling inside a buttery crust—classic Christmas in miniature.
If you want a traditional seasonal dessert with bright citrus notes and comforting spices, these mini mincemeat pies are an excellent choice.
Ingredients to make these mini mincemeat pies
- Apple cider – adds sweetness and moisture to the mincemeat.
- Apples – fresh apples provide natural sweetness and texture.
- Dried figs – add sweetness and a subtle nutty note from the seeds.
- Prunes – bring a rich, mellow sweetness.
- Dried apricots – for bright, fruity flavor (unsulphured preferred).
- Raisins or currants – use whichever is easiest to find.
- Dried cranberries – lightly sweetened dried cranberries add a pleasant tartness.
- Candied orange peel – small pieces lend citrusy sweetness and chew.
- Orange juice and lemon juice – fresh juices add brightness to the mixture.
- Orange and lemon zest – concentrated citrus aroma from fresh zest.
- Cinnamon, allspice, and nutmeg – warm spices that define the classic mincemeat profile.
- Kosher salt – balances and enhances flavors.
- Brandy or dark rum – a few tablespoons enrich the filling; optional but recommended.
Does mincemeat contain meat?
Historically, yes—mincemeat dates back to the 14th century when it often included game meats such as mutton or venison mixed with fruit and spices. Over time the savory meat element faded and suet or fat was sometimes used instead, and modern recipes evolved toward a sweeter profile.
Today most store-bought mincemeat and nearly all modern recipes contain no actual meat. These mini mincemeat pies are meat-free, relying on apples, dried fruit, spices, and a touch of spirit for flavor.
FAQ’s
Yes. You can use refrigerated rolled pie dough instead of making the sour cream dough. Avoid pre-baked pie shells. If using store-bought, purchase enough pastry to line two pies or the equivalent amount for mini tins.
These are baked in a standard 12-count muffin tin to make individual mini pies.
Yes. Use the same filling and a single crust. Bake at 400°F for 10 minutes, then reduce to 350°F and bake about 30 more minutes, or until the crust is golden and the filling is set.
How do you store leftover mince pies?
Store cooled pies in an airtight container in the refrigerator for up to one month. For longer storage, freeze the pies for up to three months for best flavor. Defrost completely, then warm gently in the oven or toaster oven (or microwave briefly) before serving.
More holiday dessert recipes
Cranberry Hand Pies
Chocolate Gingerbread Cake
Christmas Piecaken
Cream Sherry Bundt Cake
Mini Mincemeat Pies
Equipment
- Dried prunes
- Candied orange peel
- 12-count muffin tin (non-stick recommended)
Ingredients
For filling:
- 1¼ cups apple cider, divided
- 2 Granny Smith apples, peeled, cored, and chopped
- ½ cup dried figs, finely chopped
- ⅓ cup prunes, finely chopped
- ⅓ cup dried apricots, finely chopped
- ¼ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup currants or raisins
- ¼ cup dried cranberries
- ¼ cup candied orange peel
- ¼ cup freshly squeezed orange juice
- 1 tablespoon lemon juice
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon kosher salt
- 3 tablespoons brandy or dark rum
For dough:
- 2⅓ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup cold butter, diced
- ½ cup sour cream (plus more if needed)
- 1 large egg, beaten (for egg wash)
- Sanding sugar for sprinkling
Instructions
For filling:
- In a large pot combine 1 cup apple cider, apples, dried figs, prunes, apricots, brown sugar, butter, currants, cranberries, candied orange peel, orange juice, lemon juice, orange zest, lemon zest, cinnamon, allspice, nutmeg, and salt. Stir to combine.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer about 45 minutes, stirring occasionally, until the liquid has mostly evaporated.
- Add the remaining cider and the brandy, and cook 5–8 minutes more until the mixture is jam-like.
- Remove from heat and let cool completely.
For dough:
- In a large bowl whisk together flour, sugar, and salt.
- Cut the cold butter into the flour with a pastry blender until the mixture is crumbly.
- Stir in sour cream with a fork until the dough is moistened; add up to 1 tablespoon more sour cream if needed.
- Turn the dough onto a lightly floured surface, knead a few times, and form into a ball. Divide into two discs about 1 inch thick, wrap, and refrigerate at least 2 hours.
For assembly and baking:
- Preheat oven to 400°F.
- Roll one disc of dough on a floured surface to about 1/8-inch thickness. Use a round cutter slightly larger than a muffin cup to cut circles.
- Press each circle into the muffin tin to form a shell. Re-roll scraps to cut about 18 circles total.
- From remaining dough cut stars or smaller circles to top each pie.
- Fill each pastry cup about 2/3 full with cooled mincemeat filling and top with a star or circle.
- Brush each pie with beaten egg and sprinkle with sanding sugar.
- Bake about 20 minutes or until golden brown. Cool slightly, remove from tin, and dust with powdered sugar before serving.
Notes
- You can substitute with 3 cups of mixed dried fruit of your choice instead of the specific fruits listed.
- Stored airtight in the fridge, pies will keep up to 1 month. They also freeze well for several months.
Nutrition
Additional Info
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