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Fruit Mince Crumble Pies

Fruit Mince Crumble Pies

These Fruit Mince Crumble Pies are filled with fruit, spices and booze with with a crunchy crumble topping. They are the best fruit mince pies I've ever made!

Course Dessert
Keyword Christmas, Pies & Tarts
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 50 minutes


Vanilla Pastry

  • 225 g plain flour
  • 60 g pure icing sugar, sifted
  • 112 g cold butter, coarsely chopped
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 3-4 tablespoons iced water

Fruit Mince Filling

  • 200 g sultanas
  • 100 g dried cranberries
  • 80 g dates, de-seeded and chopped
  • 80 g dried apricots or peaches, finely chopped
  • 150 g brown sugar
  • 1 apple, grated
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Chinese five spice (or mixed spice)
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • 1 teaspoon grated ginger, fresh
  • 1 teaspoon grated lemon zest
  • 50 g butter, melted
  • 30 ml spiced rum (see note)

Crumble Topping

  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1/3 cup plain flour
  • 1 teaspoon ground cinnamon
  • 55 g butter, softened


  1. To make the vanilla pastry, combine flour, icing sugar and a pinch of salt in a food processor. Add butter and pulse until mixture resembles breadcrumbs. Add 3-4 tablespoons iced water and vanilla extract and pulse until mixture just combines. Turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. To make the fruit mince filling mixture, place all ingredients into a bowl and mix well to fully combine. Set aside for at least 30 minutes to infuse. You can make this days ahead and keep covered in the fridge if you like!

  3. Roll out the pastry to about 3mm thick and cut out circles. I used 9cm circles for my large muffin tin. Repeat until you have used all the pastry. This pastry re-rolls very nicely. Just place it back in the fridge for a few minutes if it becomes too warm. Place the tray in the fridge until ready to use.
  4. Preheat the oven to 180°C (350°F). Divide the fruit mince mixture evenly between the pastry cases.
  5. To make the crumble, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips. Spread evenly over top of the fruit mince pies.
  6. Bake for 15-20 minutes, rotating at the halfway point, until pastry and crumble are golden brown. Allow to cool completely in the tray and then remove. Store in an air-tight container for up to 1 week.

Recipe Notes

You can use whisky, dessert wine or muscat in place of rum. If you prefer not to use alcohol, you can use orange juice or black tea!