Quick & Easy Mince Pies
A simple, gluten-free mini mince pie recipe that can be assembled quickly when you're short on time. Dairy-free and made without refined sugars.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini pies
- Category: Pie
- Method: Baked
- Cuisine: Dessert
Ingredients
Crust:
- ½ cup rice flour (brown or white)
- ½ cup almond flour
- 4 tbsp almond butter
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- ½ tsp pure orange extract
- ¼ tsp salt
Mince:
- ⅓ cup apricot jam (I used homemade; can use a store-bought fruit-sweetened jam instead)
- ⅓ cup dried fruit mix (mostly raisins, but can include dried cherries, dried currants, dried cranberries, etc.)
- 1 tbsp maple syrup
- 1 tsp pure vanilla extract
- ½ tsp pure orange extract
- ½ tsp cinnamon
- ¼ tsp of each: nutmeg, cloves, ground ginger
- ¼ tsp salt
Optional Topping:
- dairy-free coconut milk powder for dusting.
Instructions
- Preheat oven to 350F. Oil a mini-muffin pan and set aside.
- Process all crust ingredients in a food processor into a uniform sticky mixture. Remove a quarter of the mixture and set aside. Grab a bit less than a tablespoon's-worth of the remaining mixture with your hands and roll into a little ball, then flatten into a disk, place inside one of the muffin tray cups and shape into a crust along the base and edges with your fingers. Repeat with remaining mixture until all the cups are lined. Use a fork to press in a ribbed edge all around the top of each crust (optional).
- Process all mince filling ingredients into a uniform mixture in a food processor. Spoon about 1 tsp of the mixture into each mini-pie (you should have about 1-2 tbsp remaining as extra as backup).
- Roll out the remaining tiny bit of crust dough remaining between two sheets of parchment into a 1/16" thickness (or even a bit thinner). Use a tiny cookie cutter to make little star cutouts (or any other shape -- I used the tiny cutters from my linzer cookie set). Top each pie with a star, gather any remaining dough and repeat until you have enough to top each mini pie.
- Bake in a pre-heated oven for 15 mins. Cool completely on a wire rack, dust with dairy-free coconut milk powder (optional) and enjoy!
