Fruit Mince Crumble Pies

    35 minutes

    A different take on normal Christmas fruit mince pies, these ones have a crumble topping. You can buy the fruit mince or make your own using this recipe.

    17 people made this

    Serves: 24 

    • Pastry
    • 2 cups (250g) plain flour
    • 180g soft butter
    • 1/3 cup (90g) caster sugar
    • Filling
    • shop-bought or homemade fruit mince
    • Crumble Topping
    • 2 cups (250g) self raising flour
    • 90g butter
    • 1/3 cup (90g) caster sugar

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. For the pastry cases, mix flour and sugar in a bowl, rub in butter. Knead well to form a smooth paste. Roll out thinly and cut into circles using a large cutter to line about 24 tart or muffin cups. Fill with fruit mince.
    2. For the crumble topping, rub butter into flour until it resembles breadcrumbs. Add sugar and mix thoroughly. Top the fruit mince with the crumble mix.
    3. Bake in a hot oven, 220 degrees C for 10-15 minutes until the bases are golden. Cool on a wire rack.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (16)


    Try halving the topping mixture,as i found there was far too much, and add apple slices on top of the mincemeat. Excellent combination and very morish unfortunately!  -  15 Oct 2010  (Review from Allrecipes UK & Ireland)


    Something else. I added cinamon to the crumble.  -  11 Dec 2009  (Review from Allrecipes UK & Ireland)


    I tried to make these a few days ago. Following the recipe exactly I was left with something that would not roll out in a million years. As I was doing the recipe I did wonder about the lack of any liquid as most other recipes show somw liquid. I n order to to be able to make the pies I did add some water and everything turned out well though I did not make the crumble, just putting a top on. I am not a skilled cook and it may be it was assumed that everyone should know that some liquid was needed. Perhaps we should be told. They tasted fine in the end.  -  20 Dec 2010  (Review from Allrecipes UK & Ireland)