Giant Fruit Mince Pie

Prepare to embark on a culinary journey that captures the spirit of celebration and indulgence with this magnificent Giant Fruit Mince Pie. Bursting with a medley of dried fruits, aromatic spices, and a touch of citrus, this pie is a testament to the art of pastry-making. As the buttery, flaky crust encases a rich filling, your senses will be tantalized by the harmonious blend of flavors. Whether you’re gathering for a festive occasion or simply want to savor a slice of culinary delight, this pie is a show-stopping centerpiece that promises to create lasting memories.

Prep: 1 hr 15 mins

Cook: 50 mins

Serves: 8

Difficulty: Intermediate

INGREDIENTS:

For the Fruit Mince:

• 1 green-skinned apple, peeled, coarsely grated
• 1 cup (160 g) sultanas
• ¾ cup (125 g) pitted prunes, chopped
• ¾ cup (110 g) raisins
• ½ cup (80 g) currants
• ½ cup (100 g) red glace cherries, chopped
• ¼ cup (60 mL) dry sherry or dark rum (optional, see tip)
• 1 orange, rind finely grated and juiced
• 1½ teaspoons mixed spice
• 50 g Western Star Chef’s Choice Unsalted Cultured Butter, chilled
• ¹/³ cup (75 g) firmly packed brown sugar

For the Pastry:

• 2¹/³ cups (350 g) plain flour
• ¼ cup (55 g) caster sugar
• 200 g Western Star Chef’s Choice Unsalted Cultured Butter, chopped and chilled
• 2 eggs
• 2 tablespoons chilled water
• 1 tablespoon white sugar

INSTRUCTION:

1. In a saucepan, combine the grated apple, dried fruits, sherry (or rum), orange rind and juice, mixed spice, and 1 cup of water. Cook over low heat, stirring occasionally, for 10 minutes until the liquid is absorbed. Allow to cool to room temperature for about 40 minutes.
2. Coarsely grate the chilled butter over the fruit mince mixture. Add the brown sugar and stir well to combine. Set aside as you move on to preparing the pastry.
3. 3. In a food processor, combine the flour, caster sugar, and chopped chilled butter. Process until the mixture resembles fine breadcrumbs. Add 1 egg and the chilled water. Process again until the pastry just comes together. Add more water if needed. Turn the pastry onto a lightly floured surface and knead gently until smooth. Shape it into a 2 cm-thick disc and wrap it in baking paper. Refrigerate for 30 minutes, allowing it to firm up.
4. Preheat your oven to 200°C / 180°C fan-forced. Grease a 2.5 cm-deep, 22 cm (base measurement), loose-based square flan tin.
5. Roll the pastry between two sheets of baking paper until it’s about 4 mm thick. Line the flan tin with the pastry, trimming any excess. Freeze the lined tin for 30 minutes.
6. Place the tin on a baking tray. Line the pastry case with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights and bake for an additional 10 minutes or until the pastry turns light golden. Allow it to cool.
7. 7. Roll out the reserved pastry between two sheets of baking paper to form a 24 cm long rectangle. Cut the pastry lengthways into fourteen 1.5 cm-wide strips. Fill the cooled pastry case with the prepared fruit mince. Lightly beat the remaining egg and brush the edges of the pastry case with it.
8. Arrange the pastry strips in a lattice pattern over the filling. Press the edges to seal and trim any excess. Brush the lattice with the beaten egg and sprinkle it with white sugar.
9. Bake the pie for 20-25 minutes or until the pastry turns golden brown. Set the pie aside for at least 1 hour to cool before serving. As a finishing touch, serve each delicious slice with a dollop of thickened cream.

NOTES:

• If you prefer a non-alcoholic option, you can replace the sherry or rum with an extra ¼ cup of orange juice.
• For a time-saving alternative, you can use pre-made fruit mince in a jar (410g) instead of making your own.