Quick & Easy Mince Pies {Free from: gluten, dairy, eggs, oil, gums, and refined sugar}

Quick & Easy Mince Pies

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 mini pies
  • Category: Pie
  • Method: Baked
  • Cuisine: Dessert


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.



  • 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


  • 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:


  1. Preheat oven to 350F. Oil a mini-muffin pan and set aside.
  2. 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).
  3. 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).
  4. 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.
  5. 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!