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Golden, sugar-dusted Christmas mince pie split open, revealing rich fruit filling, highlighting a delicious christmas mince pie recipe.

The Best Traditional Christmas Mince Pie Recipe

These traditional Christmas mince pies feature rich, spiced fruit mincemeat wrapped in flaky, buttery pastry. Perfectly festive, beginner-friendly, and ideal for holiday entertaining or gifting.
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Course: Dessert, Holiday Baking
Cuisine: British, Christmas
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup currants
  • 1 cup raisins
  • ¼ cup brandy (or orange juice for non-alcoholic)
  • ½ cup green apple, peeled and finely chopped
  • 2 oz candied peel, chopped
  • 1 orange juice
  • ½ orange zest
  • 1 lemon zest
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup dark brown sugar
  • 4 Tbsp cold unsalted butter (for filling)
  • 1½ cups all-purpose flour
  • 1 tsp granulated sugar
  • ¼ tsp salt
  • 6 Tbsp cold unsalted butter, cubed (for pastry)
  • ½ cup cold water
  • 1 egg, beaten (for egg wash)
  • 1 tsp powdered sugar (for topping)

Equipment

  • Mixing Bowls For filling and dough.
  • Food processor Optional for pastry dough.
  • Rolling Pin For rolling pastry.
  • Muffin pan (12-count) For baking mince pies.
  • Pastry cutters 4-inch round and festive shapes.
  • Pastry brush For egg wash.

Method
 

  1. Combine currants, raisins, and brandy in a large bowl and soak for 1–2 hours or overnight.
  2. Add chopped apple, candied peel, orange juice, orange zest, lemon zest, cinnamon, nutmeg, and brown sugar. Grate cold butter into the mixture and stir until well combined.
  3. In a food processor or bowl, combine flour, sugar, salt, and cold butter. Pulse or rub together until breadcrumb-like. Add cold water gradually until dough forms. Chill 10–15 minutes.
  4. Preheat oven to 375°F (190°C). Roll pastry to ¼-inch thickness and cut 12 rounds. Press rounds into a greased muffin tin.
  5. Fill each pastry cup with about 5 tablespoons of mincemeat filling.
  6. Cut decorative pastry tops, place over filling, brush with beaten egg, and sprinkle with powdered sugar.
  7. Bake for 20–25 minutes until golden. Cool slightly before removing from tin.

Notes

For best flavor, allow the dried fruit to soak in brandy overnight. The mincemeat can be made up to one month ahead and stored in sterilized jars. Baked pies freeze beautifully for up to 3 months.