Modern Mince Pie

Prep: 40 minutes

Cooking: 25 minutes

Serves: 8


  • 3 cups dried apricots, roughly chopped
  • 2 cups dried cranberries
  • Juice and rind of one orange
  • 2 apples, peeled and cored
  • 100ml spiced rum
  • 1 cinnamon quill
  • 3-star anise
  • 1 teaspoon allspice
  • 1 teaspoon vanilla paste
  • 1 cup frozen raspberries
  • 2 sheets of short-crust pastry
  • A sprinkle of raw sugar
  • A dust of icing sugar
  • Cream or ice cream to serve


  1. Place all of the prepared fruit, minus the raspberries, into a heavy-based saucepan over a medium heat. Add spices and liquid.
  2. Place the lid on and cook down for 30 minutes until it has all softened, and plumped.
  3. Blind bake the bottom sheet of pastry for 15 minutes on 200c. I used a 25cm flan tin with removable base, but a pie dish will also work perfectly.
  4. Remove from oven and set aside.
  5. Take fruit mix off the heat and remove cinnamon and star anise (if you can find them,) before adding your raspberries.
  6. Give the mix a quick stir to distribute the raspberries but you don’t want them to break down through the mix. You want little pops of raspberry in your mouth.
  7. Put pie mix into pie base. Pack it in well as you want it to be quite dense.
  8. Using star cookie cutters cut out shapes from remaining sheet of pastry and arrange them on your pie so it looks lovely.
  9. Sprinkle pastry stars liberally with raw sugar, before returning to oven and bake until your pastry stars are golden brown (about 30 minutes.)
  10. Dust lightly with icing sugar just before serving and eat with a generous slurp of cream or icecream.
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