A different take on mince pies but very delicous and suitably moreish!<\/p>\n These deep mince pies have a buttery shortbread crust, with the festively enticing flavours of orange, mixed spice and almonds coming through. They are filled with a sweet mincemeat, almond paste, freshly cubed apples and a delicious crumble topping.<\/p>\n I like to serve these slightly warmed, either just as they are or with cream, ice cream or custard.<\/p>\n Apple crumble mince pies <\/p>\n<\/p><\/div>\n<\/p><\/div>\n <\/div>\n <\/div>\n With mince pies, my preference is usually to go down the shortbread route for the crust: for me it just adds an extra level of deliciousness than a bog-standard shortcrust with filling. However, for a speedier and easier version you can use a bought shortcrust pastry: you can elevate it by lightly working in orange zest and ground almonds if you wish.<\/p>\n The dough left after lining the tins (the off-cuts) are then used for the crumble topping.<\/p>\n The marzipan or almond paste in the filling is not essential but I always have some left over from the Christmas cake that I keep inb airtight containers and it works so well here: I love the texture and the added almondy flavour it adds.<\/p>\n Apple crumble mince pies <\/p>\n<\/p><\/div>\n<\/p><\/div>\n <\/div>\n <\/div>\n These are best made in deep loose-bottomed muffin tins so the baked pies can be removed easily.However, if made in deep tins that are not loose bottomed you can simply invert them onto a cooling rack once they have cooled a bit and out they will pop. Some of the crumble will scatter on the work surface \u2013 although most of it will remain in the pie \u2013 but simply sprinkle it back on top \u2013 nobody else needs know!<\/p>\n Apple crumble mince pies <\/p>\n<\/p><\/div>\n<\/p><\/div>\n <\/div>\n <\/div>\n You will also need a deep, loose-bottomed muffin tray that has been greased liberally. The oven should be preheated to 175C (fan).<\/em><\/p>\n (1) To make the dough, add the shortbread ingredients (apart from the water) to a food processor and pulse a few times to break down the butter. Add about a tablespoon of water and pulse again, repeating a few more times if necessary just<\/strong> <\/em>until the dough forms a soft but not sticky ball.<\/p>\n (2) Scoop the dough onto the work surface and lightly work it until it is smooth. Place on a sheet of parchment or clingfilm, flatten it down a bit and wrap. Chill for at least an hour or until needed.<\/p>\n (3) Once chilled, roll out and cut out 12 circles using cookie cutters and ease each gently into the greased tin holes: re-roll the trimmings gently to get the 12 circles of dough. You can now use your fingers to gently ease the dough up to the top of the holes. You can lightly press a fork around the rims if you wish to give a neater finish.<\/p>\n (4) Chill the lined tins while you prepare the filling and the crumble topping. (5) For the filling, mix the mincemeat with the alchohol or orange juice. Break the marzipan into smallish chunks (if it is firm or on the dry side, you can grate it) and mix into the mincemeat. Add a rounded teaspoon or so of the filling to each of the pastry \u201ccases\u201d.<\/p>\n (6) Mix the chopped apples with the sugar, cinnamon and a little more orange zest and sprinkle onto the mincemeat. You can add a little more if you wish, but don\u2019t come right to the top of the pastry rim.<\/p>\n Ready for the crumble topping <\/p>\n<\/p><\/div>\n<\/p><\/div>\n <\/p>\n ready for the crumble topping <\/p>\n<\/p><\/div>\n<\/p><\/div>\n <\/div>\n <\/div>\n (7) Make the crumble topping by adding the remaining dough (left over from lining the tins) to a bowl along with the oats, almonds and mixed spice. Go in with your hands and squish everything together.<\/p>\n (8) Turn out onto a sheet of parchment or a plate and either break apart into smallish chunks for a rockier crumble OR freeze this dough until it is much firmer and grate coarsly into \u201cshreds\u201d. Alternatively, you can make a normal crumble mixture (rub together about 60g plain flour, 20g sugar, 40g butter, a tablespoon or so each of oats and ground almonds)<\/p>\n (9) Add a teaspoon or so of the crumble topping to each tart, patting down lightly.<\/p>\n Ready to bake! <\/p>\n<\/p><\/div>\n<\/p><\/div>\n <\/p>\n![\"Christmas,](\"https:\/\/i0.wp.com\/philshomekitchen.org\/wp-content\/uploads\/2023\/12\/img_0867.jpeg?ssl=1\" "\\"Apple")
<\/a> <\/p>\n <\/p>\nRecipe: apple crumble mince pies \u2013 makes about 12<\/h2>\n
<\/a> <\/p>\nDough (this amount will line 12 tins, with some left for the crumble):<\/strong><\/h5>\n
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Filling:<\/h5>\n
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Crumble topping:<\/h5>\n
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To finish:<\/h5>\n
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Method<\/h3>\n
NB: alternatively, you can take small balls of the dough, place them into the tins and use your fingers to shape them up the sides.<\/em><\/p>\n <\/a> <\/p>\n <\/a> <\/p>\n <\/a> <\/p>\n