Mince pies are a beloved holiday classic that bring warmth and festive cheer to any gathering. Our giant mince pie recipe takes this traditional treat to a whole new level, perfect for sharing with family and friends during the holiday season. With a flaky buttery crust and a rich, spiced mincemeat filling, this pie is sure to become a centerpiece at your celebrations.
Ingredients
To create our show-stopping Giant Mince Pie, we use simple yet rich ingredients for a flaky crust and full-bodied mincemeat filling. Below are the components carefully selected to ensure this festive dessert dazzles.
For the Pastry
- 3 ¼ cups (400g) all-purpose flour, plus extra for dusting
- 1 cup (225g) unsalted butter, chilled and cubed
- ½ cup (100g) granulated sugar
- 1 large egg, beaten
- 2-3 tablespoons cold water
- ½ teaspoon salt
For the Mince Pie Filling
- 2 ½ cups (700g) mincemeat (traditional spiced fruit mix with suet)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon brandy or orange juice (optional for extra depth)
For the Topping (Optional)
- 1 large egg, beaten (for egg wash)
- 2 tablespoons powdered sugar (for dusting)
- Fresh cranberries or festive decorations for garnish
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 ¼ cups (400g) | For flaky buttery crust |
| Unsalted butter | 1 cup (225g), chilled | Key for texture |
| Granulated sugar | ½ cup (100g) | Balances tartness |
| Eggs | 2 large | One for dough, one for wash |
| Cold water | 2-3 tablespoons | Helps bind pastry |
| Salt | ½ teaspoon | Enhances flavor |
| Mincemeat | 2 ½ cups (700g) | Rich spiced fruit filling |
| Ground cinnamon | 1 teaspoon | Warm spice note |
| Ground nutmeg | ½ teaspoon | Adds depth |
| Ground cloves | ¼ teaspoon | Intensifies warmth |
| Brandy or orange juice | 1 tablespoon (optional) | Adds moisture and flavor |
| Powdered sugar | 2 tablespoons (optional) | For dusting after baking |
Our Giant Mince Pie Recipe relies on these precise quantities and quality ingredients to bring that iconic holiday aroma and melt-in-the-mouth bite.
Equipment Needed
To create the perfect Giant Mince Pie with a flaky crust and rich filling, having the right tools is essential. Here is the list of all the key equipment we will need to ensure each step of the recipe goes smoothly and delivers the best results.
- Mixing Bowls
Use multiple medium and large-sized bowls for combining the crust ingredients and mixing the mincemeat filling thoroughly.
- Rolling Pin
A sturdy rolling pin is crucial to roll out the dough evenly to achieve that flaky and buttery crust we want for the giant pie.
- 9 to 10-Inch Deep-Dish Pie Pan or Springform Pan
We recommend a deep-dish pan to accommodate the generous amount of filling. A springform pan works well if you prefer easier removal without damaging the crust.
- Pastry Cutter or Food Processor
To incorporate cold butter into the flour quickly for the pie crust, use a pastry cutter or a food processor for a tender, crumbly texture.
- Measuring Cups and Spoons
Precise measurements are vital for achieving the balanced texture and flavor of the pie crust and mincemeat filling.
- Bench Scraper
Helpful for transferring the rolled dough and cleaning the work surface efficiently.
- Baking Sheet
Place the pie pan on a baking sheet to catch any drips and ensure even baking.
- Wire Cooling Rack
To cool the pie evenly and avoid a soggy bottom, a wire rack is essential.
- Pastry Brush
For applying the egg wash that gives the crust a beautiful golden finish.
- Sharp Knife or Pastry Wheel
To create vents in the pie crust or decorative edges for an attractive presentation.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine ingredients | Multiple sizes |
| Rolling Pin | Roll dough evenly | Heavy, smooth surface |
| Deep-Dish Pie Pan | Shape and bake giant pie | 9 to 10 inches recommended |
| Pastry Cutter | Cut butter into flour | Manual or food processor option |
| Measuring Cups/Spoons | Measure dry and wet ingredients | Accurate measurements essential |
| Bench Scraper | Transfer dough and clean surfaces | Durable stainless steel preferred |
| Baking Sheet | Catch drips and ensure even baking | Standard size works fine |
| Wire Cooling Rack | Cool pie after baking | Prevent soggy crust |
| Pastry Brush | Apply egg wash for golden crust | Silicone or natural bristles |
| Sharp Knife/Pastry Wheel | Create vents and decorative edges | Ensure clean cuts |
Having these tools ready before starting will make our Giant Mince Pie recipe easier and more enjoyable to prepare, ensuring a holiday centerpiece that impresses both in flavor and appearance.
Preparation
Let’s start by preparing the foundation of our Giant Mince Pie—the flaky, buttery pastry dough—and then move on to the rich, spiced mince filling. Precise steps ensure the perfect texture and flavor in every bite.
Making the Pastry Dough
- Chill the Unsalted Butter: Cut 1 cup (227g) cold unsalted butter into small cubes. Keep it chilled until ready to use to ensure a flaky crust.
- Combine Dry Ingredients: In a large mixing bowl, whisk 2 ½ cups (312g) all-purpose flour with ¼ cup (50g) granulated sugar and a pinch of salt.
- Cut in the Butter: Using a pastry cutter or food processor, incorporate the cold butter into the flour mixture. Work quickly until the texture resembles coarse breadcrumbs with some small pea-sized lumps.
- Add Cold Water: Gradually add 4 to 6 tablespoons of ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just holds together.
- Form and Chill Dough: Shape the dough into a disc. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes. This rest period firms the butter, enhancing flakiness.
- Roll Out the Dough: Dust a clean surface lightly with flour and roll the dough out evenly to about ¼ inch (0.6 cm) thickness. Use our 9 to 10-inch springform pan for shaping the base and covering the top.
Preparing the Mince Filling
- Mix the Mince Ingredients: In a bowl, combine 2 ½ cups (600g) mincemeat with a blend of spices: ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves for a warm, festive aroma.
- Add Moisture and Sweetness: Stir in 2 tablespoons of brandy or apple cider for depth and 1 tablespoon of orange zest to brighten flavors.
- Adjust Texture: If the filling feels too thick, adjust by adding up to 2 tablespoons of apple juice to reach a moist but not runny consistency.
- Taste and Balance: Sample the filling to ensure a balanced sweetness and spice. Add a pinch of cinnamon or nutmeg as needed.
| Ingredient | Measurement |
|---|---|
| All-Purpose Flour | 2 ½ cups (312g) |
| Unsalted Butter (cold) | 1 cup (227g) |
| Granulated Sugar | ¼ cup (50g) |
| Cold Water | 4 to 6 tablespoons |
| Mincemeat | 2 ½ cups (600g) |
| Ground Cinnamon | ½ teaspoon |
| Ground Nutmeg | ¼ teaspoon |
| Ground Cloves | ¼ teaspoon |
| Brandy or Apple Cider | 2 tablespoons |
| Orange Zest | 1 tablespoon |
| Apple Juice (optional) | Up to 2 tablespoons |
Directions
Follow these detailed steps to assemble and bake our Giant Mince Pie, ensuring a perfectly crisp crust and rich spiced filling every time.
Rolling and Lining the Pie Dish
- Lightly flour your work surface and rolling pin. Roll out the chilled pastry dough into a circle approximately 14 inches in diameter, about 1/8 inch thick.
- Carefully transfer the dough to your 9 to 10-inch deep-dish or springform pan. Gently press the dough into the base and up the sides, ensuring no air pockets remain.
- Trim any excess dough hanging over the edges leaving about 1/2 inch for sealing later.
- Use a fork to prick the base lightly to prevent bubbling during baking.
- Place the lined pan into the fridge for 15 minutes to chill while you prepare the filling.
Adding the Mince Filling
- Spoon the rich mincemeat filling evenly into the chilled pastry shell, spreading it gently to fill the base completely.
- Avoid overfilling as the mincemeat will expand slightly during baking.
- Taste the filling once more to confirm the perfect balance of sweetness and spice.
| Filling Component | Key Point |
|---|---|
| Mincemeat | Even layer to avoid overflow |
| Spices (cinnamon, nutmeg) | Balanced for warmth and depth |
Adding the Topping
- Roll out the remaining pastry dough to a circle approximately 12 inches diameter.
- Using a sharp knife or pastry wheel, cut into strips for a traditional lattice or cut larger pieces for a full crust top.
- If applying a full top crust, trim to fit over the mincemeat, leaving a small vent in the center for steam to escape.
- Seal the edges by gently pressing the base and top edges together using your fingers or a fork.
- Brush the top with an egg wash (1 beaten egg mixed with 1 tablespoon water) to achieve a golden glossy finish.
- Optionally, sprinkle with a little granulated sugar for an attractive sparkle.
Baking the Pie
- Preheat the oven to 375°F (190°C).
- Place the pie on a baking sheet to catch any drips.
- Bake for approximately 45 to 55 minutes or until the crust is golden and the filling is bubbling gently.
- Midway through baking (about 25 minutes), cover the edges with foil if they brown too quickly.
- Remove the pie from the oven and transfer it to a wire cooling rack.
- Let it cool for at least 30 minutes before serving to allow the filling to set perfectly and flavors to meld.
Cooling and Serving Suggestions
After baking our Giant Mince Pie, it is essential to let it cool properly. We recommend placing the pie on a wire cooling rack for at least 2 hours. This cooling period allows the filling to set firmly and the crust to crisp up beautifully. Serving the pie too hot risks a runny filling and crumbly crust.
Cooling Tips:
- Leave the pie uncovered at room temperature.
- Avoid refrigeration immediately as it can soften the crust.
- Cooling time: minimum 2 hours, preferably 3 for firmer slices.
| Step | Details |
|---|---|
| Cooling Duration | 2–3 hours |
| Cooling Method | On wire rack at room temperature |
| Avoid | Refrigeration before serving to maintain crisp crust |
When it comes to serving, we suggest slicing the pie with a sharp knife to ensure clean edges. The rich spiced mincemeat filling combined with the flaky buttery crust offers a warm inviting texture perfect for holiday celebrations.
Serving Suggestions
- Serve each slice with a generous dollop of whipped cream, custard, or vanilla ice cream to enhance the festive flavors.
- Dust the pie lightly with powdered sugar just before serving for an elegant finish.
- Garnish with a sprinkle of ground cinnamon or a few fresh cranberries for added color and aroma.
- Pair the pie with a hot mulled wine or spiced tea for a cozy, seasonal touch.
Portion Guide and Pairings
| Serving Size | Suggested Accompaniments |
|---|---|
| 1 slice (1/8 pie) | Whipped cream, powdered sugar, cinnamon dust |
| 2 slices | Vanilla ice cream, custard, fresh cranberries |
| Beverage pairing | Mulled wine, spiced tea, warm apple cider |
“Cooling the pie fully enhances the flavor melding process. Patience here rewards us with perfect slices that hold their shape beautifully.”
Following these cooling and serving tips ensures our Giant Mince Pie remains the star of every holiday table, impressing guests with both its appearance and decadent taste.
Make-Ahead Tips
To ensure our Giant Mince Pie shines perfectly at any holiday gathering, planning ahead is essential. These make-ahead tips help us save time and maintain that fresh-from-the-oven flavor and texture.
Prepare the Pastry Dough In Advance
We can make the buttery, flaky pastry dough up to 2 days before baking. After forming the dough:
- Wrap it tightly in plastic wrap
- Refrigerate to keep the butter cold and the dough firm
- When ready, roll out the dough as directed
Chilling the dough ahead improves the flakiness by allowing the butter to solidify and relax the gluten.
Assemble the Pie Ahead of Time
For convenience, we can fully assemble the Giant Mince Pie 1 day before baking. After lining the pan and adding the mincemeat filling:
- Cover the pie with plastic wrap or foil
- Store it in the refrigerator overnight
Remove the pie from the fridge 30 minutes before baking to allow the dough to come closer to room temperature, promoting even cooking.
Make the Mincemeat Filling Ahead
Our rich spiced mincemeat filling benefits from resting. Making it up to 3 days ahead lets the flavors meld and deepen. Store in an airtight container in the refrigerator until ready to use.
Freezing Options for Longer Storage
If we want to prepare the pie even further in advance:
- Freeze the unbaked pie for up to 1 month
- Wrap tightly with plastic wrap and foil to prevent freezer burn
- Thaw in the refrigerator overnight before baking
- Brush with egg wash just before placing in the oven for the best golden finish
Summary of Make-Ahead Timelines
| Task | Recommended Make-Ahead Time | Storage Method |
|---|---|---|
| Pastry dough | Up to 2 days | Wrapped, refrigerated |
| Mincemeat filling | Up to 3 days | Airtight container, refrigerated |
| Fully assembled pie | 1 day | Covered, refrigerated |
| Unbaked frozen pie | Up to 1 month | Wrapped tight, frozen |
“Make-ahead preparation minimizes stress on the baking day and enhances the flavors of our Giant Mince Pie.“
By following these tips, we guarantee a stunning giant mince pie centerpiece that delivers exceptional taste and texture, ready exactly when we need it.
Storage Instructions
Proper storage of our Giant Mince Pie is essential to preserve its flaky crust and rich mincemeat flavor. Follow these guidelines to keep your pie fresh and delicious.
Room Temperature Storage
- After the pie has cooled completely on a wire rack (at least 2 hours), store it uncovered or loosely covered with parchment paper in a cool, dry place.
- Avoid refrigerating at this stage to prevent the crust from becoming soggy.
- The pie will remain fresh and crisp for up to 2 days at room temperature.
Refrigeration
- If you need to store the pie longer than 2 days, wrap it tightly in plastic wrap or aluminum foil to prevent drying out.
- Refrigerate the wrapped pie for up to 4 days.
- Before serving, bring the pie to room temperature or warm gently in a preheated oven at 300°F (150°C) for 10-15 minutes to restore crispness.
Freezing Instructions
For extended storage, freezing is ideal.
| Storage Method | Duration | Preparation | Thawing & Reheating |
|---|---|---|---|
| Unbaked Pie | Up to 1 month | Wrap tightly with plastic wrap and foil | Thaw overnight in fridge, bake as usual |
| Baked Pie | Up to 2 months | Wrap baked pie tightly in plastic wrap & foil | Thaw overnight, warm in oven before serving |
- Always allow the Giant Mince Pie to cool completely before freezing.
- Label packages with the date to track freshness.
Key Tips for Best Results
- “Keep the crust crisp!” Avoid refrigeration right after baking.
- Use airtight wrapping to prevent freezer burn and flavor loss.
- Reheat gently to revive flaky texture before serving.
By following these storage instructions, we can enjoy our Giant Mince Pie at its best—whether fresh from the oven or savored a few days later.
Conclusion
Creating a giant mince pie is a rewarding way to bring warmth and festive spirit to any holiday gathering. With attention to detail and quality ingredients, this show-stopping dessert will impress both in flavor and presentation.
By following the steps carefully and planning ahead with make-ahead tips, we can enjoy a stress-free baking experience. Whether served fresh or stored for later, this giant mince pie promises to be a memorable centerpiece that everyone will love.
Frequently Asked Questions
What makes the Giant Mince Pie different from regular mince pies?
The Giant Mince Pie features a large size, a flaky buttery crust, and a rich, spiced mincemeat filling. It’s designed as a festive centerpiece, perfect for sharing at holiday gatherings.
What are the key ingredients for the Giant Mince Pie?
The main ingredients include all-purpose flour, unsalted butter, granulated sugar, a spiced mincemeat filling, and optional toppings like egg wash and powdered sugar.
What equipment do I need to bake the Giant Mince Pie?
You’ll need mixing bowls, a rolling pin, a 9-10 inch deep-dish or springform pan, a pastry cutter or food processor, measuring tools, baking sheet, cooling rack, pastry brush, and a sharp knife or pastry wheel.
How do I prepare the pastry for the pie?
Chill unsalted butter, mix dry ingredients, cut in butter, add cold water, form dough, chill it, then roll out the dough for lining the pie dish.
How should the mincemeat filling be prepared?
Mix mincemeat with spices, add moisture and sweetness, adjust texture, then taste to balance flavors before filling the pie.
What are the baking instructions for the Giant Mince Pie?
Preheat oven, roll and line pie dish, chill dough-lined pan, add filling without overfilling, top and seal edges, apply egg wash, then bake for recommended time until golden.
How long should the pie cool before serving?
Cool the pie on a wire rack for at least 2 hours to let the filling set and crust crisp properly.
Can I refrigerate the Giant Mince Pie?
It’s best stored at room temperature up to 2 days to keep the crust crisp. Refrigerate only for up to 4 days if needed, but avoid refrigeration if possible.
Can I make the pie ahead of time?
Yes. Dough can be made 2 days ahead, filling 3 days prior, and the assembled pie can be prepared a day before baking. You can also freeze the unbaked pie for up to 1 month.
How do I store leftover Giant Mince Pie?
Store cooled pie at room temperature for 2 days or refrigerate wrapped airtight up to 4 days. Freeze baked pie up to 2 months, reheating gently to restore texture.