A sweet and tasty old-fashioned mincemeat pie made with fruit and spices (and no meat!) has a modern twist of being made in mini, individual sized pies.
- 2 tbsp. Schnucks butter
- 1 large apple, peeled, cored and diced
- 3/4 cup raisins
- 1/2 cup brown sugar, packed
- 2 tbsp. brandy
- 1/4 cup chopped almonds
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tbsp. orange zest
- 1 (14.1 oz.) package refrigerated pie crusts
- Preheat oven to 375 degrees. Meanwhile, melt butter in a medium saucepan. Add apples, raisins, brown sugar, brandy, almonds, allspice, cinnamon and ginger. Bring to a boil, reduce heat to low and simmer 3-4 minutes. Remove from heat and stir in orange zest.
- Unroll pie crusts and cut into twelve rounds using a 3-inch cookie cutter. Press into each cup of a prepared 12-cup muffin tin. Cut remaining dough into twelve fun shapes (such as stars) using 2-inch cookie cutters.
- Evenly divide apple mixture among dough cups and top each with a shaped cutout.
- Bake until crust is golden brown and cooked through, 20-25 minutes. Let cool.
Traditional Goes Tropical
For an island-inspired take on mincemeat, simply swap out the apple for 8 oz. crushed pineapple (drained), the raisins for dried mango (and/or dried cherries) and the brandy for spiced rum.
260 CALORIES Per Serving
SATURATED FAT: 4.5G