It’s just one week till Christmas and I’m just starting my baking. This year I wanted to make a memorable dessert that would be delicious but full of goodness too. I came up with a new recipe for a traditional mince pie. I’m calling it Healthy Homemade Mincemeat Pie & I think you are going to love it.
Most of my family cannot tolerate gluten so I have developed a recipe for a Gluten-Free crust that is still light and flakey. In addition, there is so much of the white stuff (sugar, not snow) abounding at this time of the year that I kept the sugar to an absolute minimum.
If you enjoy a tarter filling you feel free to substitute grapefruit rind for the orange rind.
Serve this Healthy Homemade Mincemeat Pie topped with Homemade Dairy-Free Ice Cream for an additional treat.
Healthy Homemade Mincemeat Pie
Ingredients
For the Piecrust
- ½ cup cold unsalted butter
- 1 ½ cups 1-1 Gluten-Free flour (Bob’s Red Mill is my favorite)
- ½ teaspoon salt
- 1 large egg
- 2-3 tablespoons cup cold water
For the Filling
- ½ cup raisins
- ½ cup dried cranberries
- ½ cup currents
- 5 apples – peeled, cored, and chopped
- 2 tablespoons finely chopped orange peel
- ⅓ cup orange juice
- ½ cup apple cider
- 1/4 cup granulated Stevia
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
For the Crumble Topping:
- 1/2 stick (56g) unsalted butter, cold and cubed
- 3 tablespoons light brown sugar
- 1/4 cup + 1tbsp (50g) 1-1 Gluten-Free flour
- 1 cup (80g) Gluten Free rolled oats
Method
Preheat oven to 425 degrees F (220 degrees C).
For the Piecrust
In a bowl, mix together 1/2 cup of cold butter with 1 1/2 cups flour and the salt with a fork until the mixture is very crumbly. Mix in water, a tablespoon at a time, just until the mixture holds together. Mix again with a fork, then turn out onto a floured pastry cloth.
Pat the dough out into a round piece, and roll out into a 10-inch circle. Invert a 9-inch pie dish onto the dough. Flip the dough over, and peel from the pastry cloth; adjust the crust into the plate if necessary. Fold the dough over the edge of the pie dish& flute the sides. Set the crust aside.
For the Filling
Combine the raisins, dried cranberries, currants, apples, orange peel, orange juice, and apple cider in a saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until the apple pieces are soft, about 15 minutes. Stir in 1/4 cup of granulated Stevia, cinnamon, cloves, and mix well.
For the Crumble Topping:
Place butter, sugar, flour, and oats into a medium-sized bowl and rub together between your fingers until you have pea-sized lumps. This should be a sticky and crumbly texture.
Sprinkle the mince pie with your crumbly filling. Pour the mince filling into the prepared pie crust, and sprinkle evenly with the crumble topping.
Bake
Bake in the preheated oven for 15 minutes, and reduce oven temperature to 350 degrees F (175 degrees C); bake until the topping is lightly browned, about 30 more minutes. Allow cooling before serving.
Leave a Reply