Royal mincemeat pie
- December 2017
- Serves 12
- Hands-on time 1 hour 45 min, oven time 1 hour 35-37 min, plus chilling
Debbie Major puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests.
- 22g (9.8g saturated)
- 54.1g (37.6g sugars)
- ½ quantity mince pie pastry
- Flour to dust
- 1 large bramley apple (about 225g)
- Finely grated zest 1 lemon, plus 1 tbsp juice
- ½ quantity buttery apple mincemeat
- 1tbsp brandy
- 50g unsalted butter, at room temperature
- 200g caster sugar
- 1 medium free-range egg, beaten
- 1 tbsp plain flour
- 50g ground almonds
- 3 large free-range egg whites
You’ll also need…
- 23cm x 3cm deep, loose-bottomed flan tin
- Roll out the pastry on a lightly floured surface to a circle larger than the flan tin. Line the flan tin with the pastry, pushing it into the edge and up the sides, then trim the excess. Chill for 20 minutes. Heat the oven to 190°C/fan 170°C/gas 5 with a baking sheet on the middle shelf.
- Line the pastry case with foil and a thin layer of baking beans and bake for 15 minutes. Remove the foil and beans and bake for a further 5-7 minutes. Don’t let the edges get too brown. Remove and set aside to cool in the tin. Reduce the oven temperature to 180°C/fan 160°C/gas 4.
- Meanwhile, peel, core and finely dice the apple, tossing it in a bowl with the lemon juice as you go to stop it discolouring. Stir in the lemon zest, mincemeat and brandy.
- Beat the butter and 25g of the sugar in a bowl until light and fluffy. Beat in the egg, then stir in the flour and ground almonds.
- Spread the butter and almond mixture over the base of the pastry case, cover with the mincemeat, then bake for 30 minutes.
- Just before the cooking time is up, put the egg whites in a large clean bowl and whisk into stiff peaks (when you lift out the whisk, the peaks won’t flop over). Whisk in the remaining 175g sugar, 1 tbsp at a time, to form a smooth and glossy meringue.
- Remove the pie from the oven and turn the oven down to 120°C/fan 100°C/gas ½ . Spoon the meringue over the filling and swirl into peaks. Bake for 45 minutes until the topping is crisp. Remove from the oven and cool in the tin. Serve warm or at room temperature.
Use a blowtorch to give the cooked meringue a little colour, or leave it plain – whatever you prefer.
Make up to the end of step 5, cool, then set aside, wrapped in cling film, for up to 24 hours.
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