Looking for a festive treat that’s bursting with flavor? These Fruit Mince Pies with Hazelnut Crust are just what you need! With a spiced fruit filling, crunchy roasted hazelnuts, and a splash of cognac (or orange juice if you prefer), all wrapped in a tender pastry, they’re the ultimate holiday indulgence. Perfect for Christmas, high tea, or even a cozy afternoon at home, these pies are as special as the season itself.
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Festive Fruit Mince Pies Recipe for the Holidays
Why are these pies so special? They combine rich holiday traditions with modern flavors. The warming spices and fruity filling remind you of Christmas markets, while the hazelnut-infused pastry adds a delicious twist. These pies are simple to make, but taste like a pro has prepared them. You’ll love serving them to friends and family or just treating yourself!
What do you need?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
For the Fruit Mince
- Cognac: Replace with orange juice for a non-alcoholic option.
For the Hazelnut Crust
- Hazelnuts: Swap with almonds or walnuts if you prefer a different nutty flavor.
Instructions in 4 Easy Steps
- Step 1 Prepare the Fruit Mince: Mix currants, raisins, cranberries, apples, brown sugar, cloves, allspice, lemon zest, lemon juice, and cognac in a bowl. Stir well and transfer to a jar. Let it marinate for at least 1 day. Just before using, mix in roasted hazelnuts for extra crunch.
- Step 2 Make the Dough: Blend flour, ground hazelnuts, powdered sugar, gingerbread spices, and butter in a food processor until crumbly. Add egg yolk and a little ice water to form a dough. Wrap it in plastic and chill for 30 minutes.
- Step 3 Assemble the Pies: Preheat your oven to 430°F (220°C). Roll out the dough to about ¼ inch (½ cm) thick. Cut out 8 larger circles (3 inches / 8 cm) for the pie bases and line a greased cupcake tin with them. Fill each with fruit mince, adding some orange zest. Cut out 8 smaller circles (2 inches / 5 cm) for the tops, cutting a decorative shape in each. Brush the edges of the bases with beaten egg, then press the tops onto the pies.
- Step 4 Bake and Serve: Bake for 25 minutes or until golden. Let them cool in the tin for 10 minutes, then transfer to a rack. Dust with powdered sugar for a festive finish, and serve warm!
What to Serve with Minced Fruit Pies
Pair these pies with:
- A warm pot of Earl Grey tea or spiced chai.
- Whipped cream or a scoop of vanilla ice cream for extra decadence.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Fruit mince
- ⅔ cup currants
- ⅓ cup raisins, finely chopped
- ⅓ cup dried cranberries
- 2 small apples, peeled and grated
- ½ cup dark brown sugar
- ¼ teaspoon ground cloves, ground
- ½ teaspoon allspice ground
- ½ lemon, grated zest and juice
- 4 tablespoons Cognac
- ½ cup hazelnuts , roasted and chopped
Fruit mince pies hazelnut crust
- 1¾ cup all-purpose flour
- ⅔ cup hazelnuts, ground
- ⅔ cup confectioners sugar
- 2 teaspoons ground gingerbread spices
- 1½ stick butter, chopped into pieces
- 1 egg yolk
- 2 teaspoons ice water
- fruit mince, recipe above
- 2 teaspoons orange zest
- 1 egg, lightly beaten
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Fruit mince
- Mix all ingredients, except the hazelnuts, in a bowl.⅔ cup currants, ⅓ cup raisins, ⅓ cup dried cranberries, 2 small apples, ½ cup dark brown sugar, ¼ teaspoon ground cloves, ½ teaspoon allspice ground, ½ lemon, 4 tablespoons Cognac
- Transfer the mixture to a jar and let it marinate for at least 1 day. This enhances the flavor.
- Stir in the roasted hazelnuts just before using the fruit mince.½ cup hazelnuts
Prepare the dough
- Combine the flour, ground hazelnuts, confectioner's sugar, spices, and butter in a food processor. Process until the mixture looks crumbly.1¾ cup all-purpose flour, ⅔ cup hazelnuts, ⅔ cup confectioners sugar, 2 teaspoons ground gingerbread spices, 1½ stick butter
- Add the egg yolk and enough ice water (2 teaspoons) to form a dough. Use the pulse function to mix.1 egg yolk, 2 teaspoons ice water
- Place the dough on plastic wrap, knead lightly, and shape it into a ball.
- Wrap the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 430 °F.
- Grease 8 cavities of a cupcake tin.
- Roll out the dough between two sheets of baking paper to a thickness of ¼ inch (5 mm).
- Cut out 8 circles, each 3 inches (8 cm)in diameter, and press them gently into the cupcake tin cavities.
Fill the pies:
- Mix the prepared fruit mince with the orange zest.fruit mince, 2 teaspoons orange zest
- Fill the dough cups with the fruit mince mixture.
- Roll out the remaining dough to 5 mm thick. Cut out 8 circles, each 2 inches (ca. 5 cm) in diameter, using a serrated edge cutter. Cut a small shape (about ½ inch / 1 cm wide) in the center of each circle.
- Brush the edges of the dough cups with beaten egg and place the dough circles on top. Press lightly to seal.1 egg
Bake the pies:
- Bake the pies in the oven for 25 minutes.
- Let them cool in the tin for 10 minutes, then carefully transfer them to a cooling rack.
- Once cooled, sprinkle the pies with confectioner’s sugar for a festive touch.
Notes
- At room temperature: Keep in an airtight container for up to 3 days.
- In the freezer: Freeze unbaked pies for up to 1 month. Bake straight from the freezer, adding a few extra minutes to the baking time.
Nutrition
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