Deep-Dish Christmas Mince Pies with Pecans
Easy deep-dish Christmas mince pies with a buttery orange crumb crust and pecan-studded filling. Ready in about 50 minutes and perfect for holiday parties.
When I want mince pies without the fuss of rolling pastry, this is the recipe I go to. You just press the dough into the pan and fill it, and you still get a buttery crust and a juicy, spiced middle. They are a lovely thing to bake when guests are almost at the door.
Saúl’s Tip
Press the dough up the sides of the cups in an even layer, about the thickness of a coin. If the base is too thick it stays doughy, and if it is too thin it can tear.
Tips for Success
- Keep the butter cold so the crust stays tender and crumbly.
- Press the dough thin on the bottom so the filling gets plenty of room.
- Cover the filling completely with crumbs so it does not dry out.
- Ovens differ, so start checking at 20 minutes and pull the pies when they are golden.
Make-Ahead and Storage
Store baked pies in an airtight container at room temperature for up to a week. You can also freeze the unbaked pies in the pan, then move them to a freezer bag once solid. Bake them from frozen and add a few extra minutes.
Variations
- Swap the pecans for chopped walnuts or sliced almonds.
- Stir a splash of brandy or orange juice into the mincemeat for extra warmth.
- Use apple butter in place of half the mincemeat for a milder filling.
Deep-Dish Christmas Mince Pies with Pecans
Ingredients
Instructions
- Heat the oven to 375°F. Place a rack in the middle of the oven.
- Spray a 12-cup muffin pan well with nonstick baking spray, including the tops between the cups.
- In a large bowl, stir the flour, sugar and orange zest together.
- Add the cold butter cubes. Rub them into the flour with your fingertips, pinching and lifting, until the mix looks like coarse crumbs.
- Keep pressing the crumbs together until they start to hold in a ball. The dough will feel crumbly, like shortbread, and that is fine.
- In a small bowl, stir the pecans into the mincemeat.
- Pinch off a piece of dough for each cup, about a heaping tablespoon, and keep the leftover dough in the bowl.
- Press the piece into the bottom and up the sides of the cup. Keep the base fairly thin.
- Spoon about 1 heaping tablespoon of the mincemeat mix into each cup.
- Crumble the leftover dough over the filling until it is fully covered.
- Bake for 20 to 25 minutes, until the tops are golden brown.
- Let the pies cool in the pan for 5 minutes. Run a small knife around the edges, then move them to a wire rack.
- Dust with powdered sugar just before serving.
Frequently Asked Questions
What is mincemeat, and does it contain meat?
Modern jarred mincemeat is a sweet mix of raisins, currants, apples, citrus peel and warm spices. It has no meat in it. You can find it near the pie fillings or in the international aisle, especially in the fall.
Can I freeze mince pies?
Yes. Freeze the baked pies in a sealed container for up to 3 months. Warm them in a 325°F oven until hot.
Why is my dough so crumbly?
This dough is meant to be crumbly, like shortbread. Press it firmly into the pan and it will hold together as it bakes.
