Belle de boskoop Mince Pies
Merry Christmas to all of my wonderful readers out there. I’d like to wish you a happy and healthy holiday season, and also share a great seasonal treat with you; mince pie. This recipe came to mind when I started cleaning the pantry and the refrigerator to get them organized for 2013. When I saw these sad looking Belle de boskoop apples that I had purchased at the UBC apple festival last October, I knew I could turn them into something magical that evoked the best elements of a white Christmas.
As goboroot literally goes back to its roots in the next few weeks during my trip abroad, I’m hoping to report foodie or may not so foodie scenes in the land of Japan. So stay tuned! xoxo
Belle de boskoop Mince Pies
Makes 8 x 2½ inch muffin tin
Filling (start a day before serving)
2 Belle de boskoop apples, cut into ¼ inch pieces
1/3 cup raisins
1/3 cup shredded coconut
2 tablespoons cane sugar
2 teaspoons maple syrup
1 tablespoon brandy based vanilla extract (or regular vanilla extract)
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
150g butter, softened
¾ cup confectioners’ sugar, sifted
¼ cup lightly packed, ground and blanched almonds
¼ teaspoon salt
¼ teaspoon vanilla extract
1 egg, room temperature and lightly beaten
1¾ cups all-purpose flour
Extra butter for greasing the tin
Extra flour for dusting the tin and rolling the dough
1 egg yolk + 1 tablespoon water for brushing the tops of the pies
Extra confectioners’ sugar for dusting
Make the filling by combining all the ingredients well. Let stand overnight in the refrigerator.
Next day. Grease the pan with butter and dust lightly with flour. Keep in the refrigerator.
Make the dough. Place the butter in a food processor and beat until creamy. Add the sugar, almonds, salt, vanilla and egg, and continue to beat until well incorporated.
Scrape down the side of the wall as necessary. Add the flour in a few installments. Continue to beat until the dough comes together to form a ball.
Separate the dough in two portions. Flour the working surface and flatten the dough into disks. Wrap with a piece of Saran wrap separately, and refrigerate for at least 4 hours.
Take out the filling from the refrigerator and stir well. Preheat the oven to 350F.
Flour the work surface well and roll one of the disks into 1/8 inch thickness with a rolling pin, keeping the other disk in the refrigerator.
Cut out 8 X 3 ½ inch circles. Fit the circles into the muffin tin.
Roll another disk into 1/8 inch thickness on the floured work surface. Cut out 8 X 2 ½ inch circles. Fill the muffin tin with the mince filling, press the circles and seal. Using water makes it easy to stick the bottom and top dough pieces together. Make slits on the top of the pies.
Combine egg yolk and water to make an egg wash. Brush plenty on top of the pies.
Bake until the sides of the pies become golden brown, for about 30 minutes.
Dust with confectioners’ sugar and serve.
Pie dough adapted from Desserts by Pierre Hermé