Christmas Mince Pies with Cinnamon Crumble Topping
Perfectly seasonal Christmas Mince Pies made with a gluten free cherry-almond pastry (although the additional cherry is optional). These traditional pies have been made extra special with a cinnamon-spiced crumble topping.
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Course: Dessert, Party, Sweet Treats
Keyword: christmas, crumble, mince, pastry, pie, tart
Weigh the flours, cherry powder, xanthan gum and salt into a large bowl and mix, making sure any lumps are broken down.
Rub the butter into the flour mixture with your finger tips until it resembles breadcrumbs.
Stir in the sugar and almonds.
In a small bowl, beat the egg with 1 tablespoon of the water and pour into the dry ingredients.
Stir all the ingredients using a table knife until they begin to clump together. If you think the mixture is too dry add a little more water, a dribble at a time until you feel the consistency is right (moist, but kneadable and not crumbly).
Dust your hands with corn flour/flour blend and bring the dough together, pressing into a ball. Knead very briefly, to make sure the ingredients are fully amalgamated.
Don't chill. Roll the dough to about 3mm thickness, cut into rounds using a cookie cutter and use to line the holes of a muffin tin.
Place the pastry-lined trays in the fridge to chill whilst you prepare your crumble topping.
Weigh the flour and cinnamon into a large bowl and add the cold, cubed butter.
Rub the butter into the flour with your finger tips until it resembles coarse bread crumbs.
Add the golden caster and coconut sugars and stir through to combine.
Filling, Topping and Baking the Pies
Pre-heat the oven to 180 C/350 F/Gas 4.
Fill each pastry cup with Christmas mincemeat (⅔-¾ full).
Top with a spoon of the crumble mixture, ensuring the filling is covered to the edge of the pastry rim.
Using your finger tips, sprinkle a little extra brown sugar on the top (optional for crunch).
Bake for 20 to 30 minutes until golden-brown, with a crunchy surface.
Using a small spatula or flat-bladed knife, carefully remove the pies from the tin and place on a wire rack to cool.
Decorate with fondant snowflakes, sprinkles and glitter (optional)