We’ve always loved the magic of mince pies, especially when we amp it up to a giant version that’s perfect for holiday feasts. This British classic, packed with spiced fruits and warm flavors, brings a touch of tradition to our modern kitchens and makes sharing easier than ever.
Originating from festive English customs, our giant mince pie recipe turns the humble treat into a showstopper. We’ll walk you through simple steps to create a dessert that’s as impressive as it is delicious, ensuring your gatherings are filled with joy and flavor.
Ingredients
To bring our Giant Mince Pie to life with its warm, spiced flavors and festive charm, we start by gathering these key ingredients. We’ve organized them in the order we use them, including any necessary prep notes for accuracy and ease.
Pastry Ingredients
- 300g all-purpose flour: Sifted, as the base for our buttery crust that provides a flaky texture.
- 150g cold unsalted butter: Cubed into small pieces, to ensure it blends perfectly for a tender, melt-in-your-mouth pastry.
- 100g granulated sugar: For a subtle sweetness that complements the pie’s rich filling.
- 1 large egg: Beaten, to bind the dough and add a golden sheen when used for glazing.
- 2-3 tablespoons cold water: Added as needed, to help form the dough without overworking it.
Filling Ingredients
- 500g mincemeat: Prepared (either store-bought or homemade with dried fruits like raisins and currants), as the heart of our pie with its aromatic, fruity essence.
- 2 medium apples: Peeled, cored, and finely chopped, to add fresh crunch and natural sweetness to the spiced mixture.
- 1 teaspoon ground cinnamon: For that signature warm spice that evokes holiday memories.
- 1/2 teaspoon ground nutmeg: Freshly grated if possible, to enhance the depth of flavor in every bite.
- 50g brown sugar: Packed, to balance the tartness and create a caramel-like gooeyness.
- 2 tablespoons brandy or apple juice: To moisten the filling and infuse a subtle, intoxicating aroma.
These ingredients combine to deliver the Giant Mince Pie‘s irresistible blend of textures and tastes, making it a showstopper for your gatherings.
Equipment Needed
To seamlessly transition from gathering our ingredients to crafting the perfect Giant Mince Pie, we need a few essential tools that ensure precision and ease in every step. These items help us achieve a flaky crust and a well-blended filling while keeping the process efficient.
Here’s a curated list of the key equipment we’ll use:
- Large mixing bowl: Ideal for combining and chilling the pastry dough, allowing us to work with cold ingredients for a tender texture.
- Measuring cups and spoons: Crucial for accurately measuring flour, sugar, and other dry ingredients to maintain the recipe’s balance.
- Rolling pin: Essential for rolling out the dough evenly, ensuring our Giant Mince Pie has a uniform base and top crust.
- 9-inch pie dish or tart pan: Specifically chosen for its size to accommodate the “giant” aspect, providing ample space for the filling while promoting even baking.
- Pastry brush: Perfect for applying egg wash or brushing away excess flour, which helps create a golden, glossy finish on the pie.
- Baking sheet: Used to place under the pie dish to catch any drips and prevent oven messes during baking.
- Oven thermometer: We recommend this for monitoring exact temperatures, as precise heat is key to avoiding a soggy bottom or overcooked edges.
- Cooling rack: Important for allowing the pie to cool evenly after baking, preserving its structure and flavors.
With these tools ready, we’re set to move forward confidently and create a showstopping Giant Mince Pie that elevates any holiday gathering.
Instructions
We guide you through the precise steps to craft our irresistible Giant Mince Pie, drawing on the ingredients and tools we’ve outlined for a festive treat that delights with its spiced warmth and flaky crust.
Prepare the Mince Filling
First, we enhance the flavors of the filling to create a rich, aromatic blend that forms the heart of our Giant Mince Pie. In a large mixing bowl, combine 2 cups of mincemeat with 2 medium apples peeled and finely diced for a fresh crunch. Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ cup of brown sugar for subtle sweetness, and 2 tablespoons of brandy or apple juice to deepen the spiced notes. Using a spoon, stir the mixture thoroughly until evenly incorporated, releasing an inviting aroma of warm spices and fruits that promises a burst of holiday flavor in every bite.
Make the Pastry Dough
Next, we prepare the buttery pastry dough that provides a tender, golden shell for our Giant Mince Pie. In a large mixing bowl, add 2 cups of all-purpose flour and 1 cup of cold unsalted butter cut into small cubes, then use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with a sandy texture. Incorporate 2 tablespoons of granulated sugar for a hint of sweetness, 1 large egg beaten, and 2-4 tablespoons of cold water as needed to form a firm dough that holds together without being sticky. Once mixed, shape the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes to ensure a flaky, melt-in-your-mouth finish.
Assemble the Giant Mince Pie
We assemble the pie to showcase its impressive size and shareable appeal in our Giant Mince Pie. On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle about ⅛-inch thick, then carefully transfer it to a 9-inch pie dish, pressing it evenly against the bottom and sides for a snug fit. Spoon the prepared mince filling into the dough-lined dish, spreading it out to create a generous layer that fills the pie without overflowing. Roll out the remaining dough for the top crust, place it over the filling, and crimp the edges together with your fingers or a fork to seal in the spiced goodness and achieve a rustic, professional look that enhances the pie’s visual allure.
Bake the Pie
Finally, we bake the pie to achieve a perfectly golden, aromatic result that makes our Giant Mince Pie a holiday centerpiece. Preheat your oven to 375°F and place the assembled pie on a baking sheet to catch any drips. Bake for 40-50 minutes until the crust turns a deep golden brown and the filling bubbles enticingly at the edges, filling your kitchen with the irresistible scent of spiced fruits and buttery pastry. Once baked, remove the pie from the oven and transfer it to a cooling rack for at least 1 hour to set, allowing the flavors to meld into a warm, comforting texture ready for serving.
Make-Ahead and Storage Tips
As we wrap up our Giant Mince Pie adventure, let’s explore how we can make this festive treat even more convenient for your holiday plans. Preparing ahead allows the spiced flavors to deepen, creating a more aromatic and irresistible dessert that wows at gatherings.
Make-Ahead Strategies
We love streamlining holiday baking, so here are our top tips for preparing your Giant Mince Pie in advance:
- Prepare the Filling Early: Start by mixing the mincemeat, diced apples, spices, brown sugar, and brandy or apple juice up to one week ahead. Store it in an airtight container in the refrigerator, where the warm, spiced aromas will intensify, turning simple ingredients into a richly fragrant blend ready for assembly.
- Make the Pastry Dough Ahead: Form the buttery dough with flour, butter, sugar, egg, and cold water, then wrap it tightly in plastic wrap and chill it in the fridge for up to two days. For longer storage, freeze the dough for up to three months—this ensures a flaky, golden crust that bakes up perfectly when you’re ready.
- Assemble the Pie in Advance: If you’re planning a big event, assemble the entire pie (dough in the pie dish with filling) but don’t bake it. Cover it loosely with plastic wrap and refrigerate for up to 24 hours. This step lets the flavors meld, resulting in a pie that’s even more tender and bursting with holiday warmth when it hits the oven.
Storage Guidelines
Once your Giant Mince Pie emerges golden brown from the oven, proper storage keeps its flaky crust crisp and filling moist. We recommend these methods to maintain quality:
- Short-Term Refrigeration: After cooling the pie completely on a rack, transfer it to an airtight container or cover it with foil and store in the refrigerator for up to five days. This preserves the spiced fruit’s juicy texture and prevents sogginess, so each slice remains as fresh and flavorful as the first day.
- Freezing for Later: For extended enjoyment, wrap the cooled pie tightly in plastic wrap, then aluminum foil, and freeze it for up to three months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15-20 minutes to restore that irresistible, warm aroma and flaky bite.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 5 days | Cool completely first; cover to retain moisture and flavors. |
| Freezing | Up to 3 months | Wrap in layers; thaw slowly for best texture and taste. |
| Dough Preparation | Up to 2 days (fridge) or 3 months (freezer) | Chill or freeze immediately after making for optimal flakiness. |
Conclusion
We’ve loved sharing this giant mince pie recipe with you, as it’s a fantastic way to bring warmth and joy to your holiday celebrations. It’s not just about the flavors—it’s about creating memorable moments with loved ones.
Trust us, once you’ve baked this showstopper, it’ll become a cherished tradition in your home. Give it a try and let your gatherings shine with that perfect blend of spice and flaky goodness.
Frequently Asked Questions
What is a giant mince pie?
A giant mince pie is a festive British dessert that’s a larger twist on the traditional mince pie, featuring spiced fruits and warm flavors in a buttery crust. It’s perfect for holiday gatherings, combining classic recipes with modern sharing ease to bring joy and flavor to celebrations.
What are the key ingredients for a giant mince pie?
For the crust, you’ll need all-purpose flour, cold unsalted butter, granulated sugar, a large egg, and cold water. The filling includes mincemeat, apples, ground cinnamon, ground nutmeg, brown sugar, and brandy or apple juice. These create a delicious blend of textures and tastes for a holiday showstopper.
How do I make a giant mince pie?
Start by preparing the filling: mix mincemeat, diced apples, spices, brown sugar, and brandy. Then, make the pastry dough with flour, butter, sugar, egg, and water; chill it. Roll out the dough, line a 9-inch pie dish, add the filling, top with more dough, and bake at 375°F until golden. Cool before serving for the best flavor.
What equipment do I need for a giant mince pie?
You’ll need a large mixing bowl, measuring cups and spoons, a rolling pin, a 9-inch pie dish or tart pan, a pastry brush, a baking sheet, an oven thermometer, and a cooling rack. These tools help craft a perfect, flaky pie with ease.
Can I prepare a giant mince pie ahead of time?
Yes, make the filling up to a week in advance and refrigerate it to deepen flavors. Prepare the dough ahead and store in the fridge for up to two days or freeze for three months. You can assemble the pie and refrigerate for up to 24 hours before baking for convenient holiday prep.
How should I store a giant mince pie?
Store the cooled pie in the refrigerator for up to five days or freeze for up to three months. For freezing, wrap tightly to maintain quality. Thaw in the fridge overnight before reheating gently in the oven to keep it fresh and flavorful.
What tips ensure a perfect giant mince pie?
Use cold ingredients for a flaky crust, chill the dough before rolling, and let the pie cool fully to meld flavors. Experiment with apple juice instead of brandy for a non-alcoholic version. Bake at the right temperature with an oven thermometer for even results and a golden finish.