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  • Writer's pictureLisa Nell

Apple and Mincemeat Pie

I had a bunch of ingredients leftover from the Christmas holidays so what better way to use them up than make a pie! It's certainly the weather for it in the UK.

For the pie you will need a 24cm round pie dish. Mine is 5cm deep.

You can choose to mix your pastry by hand or in a mixer. You will need a rolling pin.

Pre-heat your oven at 180ºC.


For the pastry

400g Plain Flour

2 Tbsp Caster Sugar

250g Cold Butter, chopped into cubes

1 Medium Egg mixed with 2 Tbsp Cold Water

1 Small Egg, beaten (to glaze) plus sprinkling of Caster Sugar

For the filling

500g-600g of Apples (cored, peeled and sliced)

150g-200g Mincemeat

I also added some nuts I had previously roasted and chopped

1 Tbsp Cornflour

How I make my Apple and Mincemeat Pie:

  1. First, make the pasty. Mix the flour and caster sugar together then add in the butter - either in a mixer or by hand - until is resembles breadcrumbs. Then mix in the egg/water mixture until the pasty dough is smooth and soft.

  2. Weigh your mixture and cut off one third and leave aside. This will be your top.

  3. Dust your worktop and rolling pin with flour and roll out the bottom to the thickness of a £1 coin and a few centimetres wider than your pie dish.

  4. Using your rolling pin to help you, lift one half of the pastry and drape it over your rolling pin. This is helpful for getting it to and into your pie dish. Press it firmly into the dish. It should overhang. Ensure there are no gaps (if there are use a little of the overhanging pastry to patch it up). Put the dish in the fridge while you make the filling.

  5. Prepare your apples if you have not yet done so and place them in a bowl along with the mincemeat, any nuts and the cornflour. Mix well so all of the apples are coated.

  6. Take the pie dish out of the fridge and carefully arrange the apples in a nice patten in the dish. Make sure to get all of the juices from the bowl into the pie dish.

  7. Roll out the top third of the pastry, and using the same technique as before, use your rolling pin as a guide to place the pastry on top of your pie.

  8. Press the two edges of pastry together well and trim off all excess pastry. Keep aside. Crimp the sides of the pastry using your index finger (left hand) and index and middle finger (right hand). Make sure the pastry is well sealed. Brush with an egg wash.

  9. Using the extra pastry, make some pastry leaves or designs. You can do this free hand or using a cutter. make sure to egg wash these before placing on top of the pie.

  10. Sprinkle the pie with some caster sugar.

  11. Bake in a 180ºC oven for c.45-55 minutes. Mine took 45 minutes. If your pie looks like it is browning too quickly, cover it with some foil.

  12. Goes well with whipped cream, pouring cream or ice cream. Hot or cold, and with a cup of tea!

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