Hey there, holiday bakers! 🎅🍒 Today, I’m bringing you a showstopper dessert that’s guaranteed to be the star of your Christmas spread—my Christmas Party Jumbo Mince Pie! Picture this: a crisp, golden pastry filled to the brim with juicy, spiced mincemeat. It’s got everything that makes the holidays feel cozy and festive, from cinnamon to dark cherries in kirsch (fancy, right?). This pie is jumbo for a reason; it serves a crowd, so it’s perfect for sharing with family and friends. Let’s dive into the merry-making magic!
Why you’ll love this recipe
- Big Enough for a Crowd 🎉 – This pie is jumbo-sized! Perfect for feeding a holiday gathering or keeping some tasty leftovers for yourself.
- Packed with Festive Flavors 🍊 – From dark cherries in kirsch to cinnamon, ginger, and orange zest, every bite is like a taste of Christmas.
- Easy, No-Fuss Pastry 🥧 – No complicated steps here; the dough comes together easily, and it’s got that perfect flaky, golden finish.
- Keeps for Ages 🕒 – This pie can last up to a month, so you can enjoy holiday flavors for days! Store it in an airtight container and come back for a slice whenever you like.
- Make-Ahead Friendly ⏳ – You can make the mincemeat filling ahead of time, which makes the baking day super smooth and stress-free.
If you’re looking for a dessert that’s impressive, festive, and laid-back, this Christmas Party Jumbo Mince Pie checks all the boxes!
Try my Christmas Beetroot Chocolate Bread recipe.
What you’ll need to make
- Mixed Dried Fruit 🍇 – We’re going classic here with a festive mix of raisins, cranberries, and apricots. These add that chewy, sweet bite we all love in a mince pie!
- Black Cherries in Kirsch 🍒 – This isn’t your typical ingredient, but the cherries add a dark, rich flavor, and the kirsch (a cherry liqueur) brings a subtle, grown-up twist. Trust me, it makes the filling taste amazing!
- Hazelnuts 🌰 – Roasted and chopped, hazelnuts give a bit of crunch to the filling and balance the sweetness with a warm, nutty flavor.
- Spices 🍊 – Cinnamon, ginger, and allspice are the holiday trio that give the filling that cozy, spiced flavor. Every bite feels like a warm hug!
- Orange Zest and Juice 🍊 – A pop of orange zest and juice adds brightness and balances all those rich, warm flavors.
- Coconut Oil 🥥 – Instead of butter, we’re using coconut oil to keep the pastry light, flaky, and dairy-free.
- Icing Sugar 🍬 – Just a touch to sweeten the pastry without overpowering it. This makes sure the crust complements the filling without stealing the show.
These ingredients all come together to make a pie that’s sweet, spiced, a bit fruity, and irresistibly festive!
| Ingredients: Serves 20 |
|---|
| For the mincemeat |
| – 1 large apple, peeled and grated |
| – 1 1/4 cups (200g) mixed dried fruit (eg raisins, cranberries, apricots) |
| – 14 oz (390g) jar black cherries in kirsch |
| – 3/4 cup (100g) skinless hazlenuts, roasted and roughly chopped |
| – 1 orange, zested and juiced |
| – 1 tsp ground cinnamon |
| – 1 tsp ground ginger |
| – 1 tsp ground allspice |
| – 3/4 cup (150g) dark brown sugar |
| For the pastry |
| – 3 1/2 cups (400g) all purpose flour |
| – 1 cup (200g) coconut oil, straight from the fridge |
| – 1 1/3 tbsp icing sugar |
| – 1/3 cup (80ml) ice-cold water |
| – 1/4 cup (50 ml) almond milk, for brushing |
Try my Christmas Biscotti recipe.
What you’ll need to do
Time required: 2 hours 20 mins
1| Get the oven going: Preheat your oven to 360°F (180°C).
2| Make that delicious mincemeat: Grab a casserole dish and add all the mincemeat ingredients. Pour in half the kirsch from the cherry jar for that extra flavor boost, then mix it all up. Cover the dish with tin foil and pop it in the oven for 35-40 minutes until the sugar has melted and the liquid has reduced nicely. Let it cool completely before moving on.
3| Prepare the pastry dough: In a food processor, pulse the flour and coconut oil until it looks like breadcrumbs. Add the sugar and pulse again. Now, drizzle in the water a little at a time, pulsing until the dough starts to come together. If it feels a bit dry, add another couple of tablespoons of water. Once it’s forming a dough, tip it out onto a clean surface, shape it into a disc, wrap it in cling film, and chill it in the fridge for at least 30 minutes.
4| Get ready for the crust: Preheat the oven again to 360°F (180°C) if needed. Grease up a tart tin with a little oil to make sure nothing sticks.
5| Roll out the pastry: Take the dough out of the fridge. Cut off about a third of it and cover it with a tea towel for later. Roll out the bigger chunk on a floured surface to about 1/4 inch (5mm) thick, then carefully place it into your greased tart tin.
6| Fit the pastry and pre-bake: Gently press the pastry into the corners of the tin without stretching it. Trim off any excess dough, then lightly prick the base with a fork (don’t go all the way through). Cover with baking paper and bake for 30 minutes.
7| Finish the base: Remove the paper, then bake for another 5 minutes to give it a nice, firm base.
8| Assemble the tart: Spoon the cooled mincemeat into the tart shell, spreading it out evenly. Now, grab that reserved dough, roll it out to about 1/4 inch (5mm) thick, and cut out star shapes (or whatever shape you like!) for the top. Place these stars on top of the mincemeat, then brush them with almond milk for a beautiful golden finish.
9| Bake the whole tart: Pop it back in the oven for 15-20 minutes until the top is crisp and golden. Once done, let it cool a bit on a wire rack before slicing and serving.
10| Storage: Got leftovers? Store them in an airtight container, and they’ll keep fresh for up to 30 days!
Enjoy this festive pie with friends and family—it’s perfect for holiday gatherings!
Glycemic Index: Moderate (64) Glycemic Load: High (72)
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Recipe swaps & Creative tweaks
- Swap Mixed Dried Fruit 🍇 – Don’t have all the dried fruits listed? No problem! Use what you have on hand. Dried figs, dates, or currants work well, adding their own unique sweetness and texture.
- Try Different Nuts 🌰 – Hazelnuts are great, but if you’re out, go for almonds, walnuts, or pecans. Each nut will bring its own flavor and crunch to the filling.
- Add a Boozy Twist 🥃 – Not a fan of kirsch? Try swapping it with rum, brandy, or even a splash of spiced liqueur. These alternatives will still give a lovely, rich depth to the filling.
- Use Butter Instead of Coconut Oil 🧈 – If you prefer a more traditional pastry, you can swap the coconut oil for chilled butter. It’ll give the crust a buttery richness that’s hard to beat!
- Add Some Citrus 🍋 – If you want an extra zesty flavor, add a bit of lemon zest along with the orange. It’ll brighten up the filling even more.
- Experiment with Toppings ✨ – Instead of stars, try creating a lattice pattern or use festive cookie cutters for fun shapes on top! This lets you personalize the pie and make it extra special.
These swaps and tweaks let you customize the recipe to your taste or make it work with what you already have in the kitchen. Each little change can add a unique twist to this holiday classic!
Try my PB Christmas Cookies recipe.
Useful tips for success
- Chill the Pastry Dough ❄️ – Make sure to chill the dough for at least 30 minutes before rolling it out. This helps the pastry hold its shape and creates that perfect flaky texture.
- Don’t Overwork the Dough 🥧 – When you’re mixing and rolling the dough, handle it as little as possible. Overworking can make the crust tough instead of light and crisp.
- Use a Food Processor for the Dough ⚙️ – If you have a food processor, it makes creating the pastry super easy. Just pulse the ingredients together without melting the coconut oil or butter too much.
- Cool the Mincemeat Completely 🍒 – Before you add the filling to the pastry, make sure it’s completely cooled. If it’s warm, it can soften the pastry too much, making it tricky to work with.
- Add Almond Milk or Egg Wash on Top 🖌️ – For a beautiful golden finish, brush the top with almond milk or a quick egg wash. It makes a big difference in presentation!
- Adjust Sweetness to Taste 🍬 – If you like things a bit sweeter, feel free to add a bit more brown sugar to the filling. Or, if you prefer it less sweet, dial it down a little.
- Make It Ahead ⏰ – The filling can be made a day or two in advance, letting the flavors meld and making assembly quicker on baking day!
- Use Baking Weights or Dried Beans 🌾 – When you pre-bake the crust, place baking weights or dried beans on top of the baking paper to prevent it from puffing up. This ensures an even, sturdy base for your filling.
With these tips, your pie will come out looking and tasting amazing, making it the star of your holiday spread!
Try my Christmas Pudding Protein Balls recipe.
Serving suggestions
- Classic with Whipped Cream 🍰 – Serve warm slices with a generous dollop of whipped cream. The light, creamy texture balances the rich, spiced filling perfectly!
- A Scoop of Vanilla Ice Cream 🍦 – Pair each slice with a scoop of vanilla ice cream. The cold, creamy ice cream melting over the warm pie is simply divine.
- Drizzle with Warm Custard 🍮 – Pour some warm, creamy custard over each slice. It adds a cozy, old-fashioned vibe that’s perfect for the holidays.
- Dust with Powdered Sugar ❄️ – For a simple yet festive touch, dust the top of the pie with powdered sugar before serving. It adds a little “snowy” look that’s perfect for Christmas!
- Serve with Mulled Wine or Hot Cider 🍷 – Pair the pie with a glass of mulled wine or hot apple cider. The flavors go hand-in-hand and make for an extra festive experience.
- Add a Citrus Twist 🍊 – Garnish with a thin slice of orange or a few pomegranate seeds for a fresh, colorful touch.
These serving ideas take this Christmas pie to the next level, making it feel even more festive and special for the holiday season!
Try my Holiday Chocolate Truffles recipe.
Storage options
- Room Temperature 🌡️ – If you plan to enjoy the pie within a couple of days, you can keep it at room temperature. Just cover it loosely with foil or keep it in a cake dome to protect it from dust and drying out.
- Refrigeration ❄️ – If you have leftovers or want to keep the pie fresh for longer, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. It should stay good for about a week.
- Freezing 🥶 – For longer storage, you can freeze the pie! Make sure it’s completely cool, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe container. It can last up to 3 months in the freezer. Just thaw it in the fridge overnight before serving.
- Slice and Store 🍰 – If you’d like to portion it out, slice the pie and store individual pieces in airtight containers. This makes it easy to grab a slice whenever you want a sweet treat!
- Reheat with Care 🔥 – When you’re ready to enjoy it again, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps to refresh the crust and filling.
With these storage options, you can keep enjoying your Christmas Party Jumbo Mince Pie long after it’s baked!
Try my other dessert recipes, here.
And there you have it—a Christmas dessert that’ll have everyone reaching for seconds (or thirds!). 🎄 This Jumbo Mince Pie has all those warm, festive flavors that just hit the spot during the holidays. Plus, it keeps well for up to a month, so you can keep coming back for a slice whenever you feel like a little Christmas cheer. Give it a go, and let me know how it turns out! Here’s to happy holidays and a whole lot of deliciousness.
Recipe card
Christmas Party Jumbo Mince Pie
🍒 Nothing says holiday magic like a big, warm slice of this Christmas Mince Pie! Loaded with juicy fruit, cozy spices, and a hint of kirsch, it’s a sweet, crowd-pleasing dessert that’s made to share. ✨🎉
Ingredients
For the mincemeat:
For the pastry:
Instructions
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Preheat the oven to 360°F (180°C).
-
Place all the mincemeat ingredients into a casserole dish and add half of the kirsch from the jar of cherries. Mix everything together, then cover with tin foil. Place the dish into the hot oven to cook for 35-40 minutes until all the sugar has melted, and the liquid has reduced. Set aside to cool completely.
-
To make the pastry, place the flour and coconut oil in a food processor and pulse until to form breadcrumbs. Add the sugar and pulse to combine, then pour in the water and pulse until the pastry starts coming together. Add another 2 tablespoons of water if the pastry looks a little dry, then tip the dough onto a clean surface and pat into a disc with your hands. Wrap in cling film and chill in the refrigerator for at least 30 minutes.
-
Preheat the oven to 360°F (180°C). Grease a tart tin with a little oil.
-
Take the pastry out of the refrigerator. Cut off one-third of the pastry and keep covered under a tea towel. Roll out the bigger portion of the pastry in a circle on a well-floured surface to a thickness of 1⁄4 inch (5mm) and place it over a greased tart tin.
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Adjust the pastry to fit into the tart tin, fitting into the corners, taking care not to stretch it. Trim off any excess dough. Lightly prick the base of the pastry with a fork (not all the way through). Cover the pastry with baking paper and bake in the oven for 30 minutes.
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Remove the tart tin from the oven, discard the baking paper and bake for a further 5 minutes.
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Now, transfer all the mincemeat into the tart base. Take the remaining pastry from under the tea towel and roll out to 1⁄4 inch (5mm) thickness. Cut out stars and place them on top of the mincemeat. Brush the top with almond milk.
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Place the tart back into the hot oven for a further 15-20 minutes until the pastry on top is crisp and golden. Remove the tart from the oven and set aside on a wire rack to cool a little before slicing and serving.
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Store leftovers in an airtight container for up to 30 days.
Servings 20
- Amount Per Serving
- Calories 259kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 36g12%
- Dietary Fiber 5g20%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
