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Raw Mince Pie

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raw-mince-pie13These precious little pies were perfect for our holiday party at work.  Everyone just loved and I even had a friend come up to me and told me that he grew up eating mince pie and it tastes just like the cooked version.

A mince pie, also known as minced pie, is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. The early mince pie was known by several names, including mutton pie, and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg.  Be assured that no meat was used in this raw rendition.

I looked up the ingredient used for a commercially made pie (just in case you were looking to take the easy way out for the holidays and purchase an already prepared one) … now does this sound appealing?

“FILLING: APPLES, WATER, CORN SYRUP, BROWN SUGAR, RAISINS, CANDIED ORANGE CITRUS PEEL (ORANGE PEEL, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, CITRIC ACID, PRESERVED WITH 1/10 OF 1% SODIUM BENZOATE AND SORBIC ACID, SULFUR DIOXIDE), MODIFIED FOOD STARCH CONTAINS 2% OR LESS OF: CURRANTS, MOLASSES, APPLE CIDER VINEGAR, SPICE, SALT, VITAMIN C, ASCORBIC ACID, COATED, 97.5%, CITRIC ACID, MALIC ACID, PRESERVED WITH SODIUM BENZOATE.

CRUST: WHEAT FLOUR, VEGETABLE SHORTENING (PALM OIL AND SOYBEAN OIL WITH MONO- AND DIGLYCERIDES), WATER, DEXTROSE, CONTAINS 2% OR LESS OF: SALT, CITRUS FIBER, CORN SYRUP, WHEY, BAKING SODA, BLEACHED WHEAT FLOUR WITH MALTED BARLEY, PRESERVED WITH POTASSIUM SORBATE.”

Why do we eat such unnecessary ingredients?  Thank goodness we can easily make our own healthier versions of such treats.

The pumpkin spice mix is a combination of warm, sweet-smelling spices which can easily be made up in your very own kitchen. Combine in a small mason jar; 1/3 cup ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground nutmeg or mace, 1-1/2 teaspoons ground cloves, and 1-1/2 teaspoons ground allspice.  Tighten the lid and shake vigorously to mix.

This quantity amount will be more than what is needed for this recipe but with Thanksgiving and the holidays just around the corner, it will be nice to have some extra on hand to play with.  But don’t limit this spice to just the holidays, anytime a recipe calls for cinnamon, nutmeg or cloves, use this.   It adds a nice depth of flavor.

Ingredients: see below

Crust:

Filling:

  • 1 1/2 cups date paste
  • 1/4 cup orange juice
  • 1 1/2 tsp pumpkin pie spice
  • Pinch sea salt
  • 2 medium apples, chopped small
  • 1 cup raisins

Cashew icing:

  • 1 1/2 cup raw cashews, soaked 2 + hours
  • 1 Tbsp lemon juice
  • Pinch salt
  • 3 Tbsp cold-pressed coconut oil
  • 1/4 cup raw agave nectar or liquid sweetener of choice
  • 1/2 cup water

Preparation:

Crust:

  1. You will want to start out with soaked and dehydrated cashews.  Using just soaked cashews will create a really pasty-textured crust.
  2. In a food processor, fitted with the “S” blade, combine the cashews, oat flour and salt.  Process until the cashews break down to a flour-like texture.
  3. Add the agave (or liquid sweetener of choice), water and lemon juice.  Process until the ingredients create a ball of dough.  Don’t over-process or the cashews will release so much of their natural oils, leaving you with an oily crust.
  4. Press the mixture into mini, silicone tart/muffin cups.  The amount used will depend on what size you wish to make them.  I used (these) silicone cups.  The square molds used about 1 1/4 Tbsp of dough, the mini circular molds used 1 Tbsp, the oval black molds used 1 1/2 Tbsp of dough and the mini cast iron pans used 3-4 Tbsp each.
  5. Once the crusts have been shaped, remove them from the molds and place on the mesh sheet that comes with the dehydrator.  Dry at 115 degrees F for about 10 hours.  They should be dry enough to handle, hold shape and not be sticky to the touch.  If you are pressed for time, you can skip the dehydration process.  Just keep the desserts chilled up until serving.

Filling:

  1. Back in the food processor, fitted with the “S” blade, process the date paste, juice, pumpkin spice and salt together.
  2. Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.  The apples should be a small-bite size.
  3. Fill each of the crust cases with a little of the mixture than top with the cashew icing and a pinch of the nutmeg.

Cashew icing:

  1. Blend all ingredients in a high-speed blender until completely smooth.
  2. Chill until it firms up a bit.  The texture will remain soft like a sour cream texture.
  3. Place a dollop on top of the pie, sprinkle with crushed pecans, a pinch of cinnamon or nutmeg and perhaps a mint leaf for color.

**Amie Sue’s notes:  I ended up with 2 cups of extra filling.  Maybe my apples were larger than they needed to be.  But have no fear, nothing went to waste.  I created a batch of cookies out of it.  See here.  I slightly modified this recipe from James Russell.

*This recipe was originally posted on Dec. 5th, 2010.  Today, Oct. 22nd, 2014, I updated the photos… the recipe remains the same.

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7 thoughts on “Raw Mince Pie

  1. Stephanie says:

    This looks so delicious!! I can’t wait to try this recipe! Before I can do that, though, what kind of spices go into the “mixed spice” blend?

    Thank you!

    • amie-sue says:

      Hi Stephanie….I used pumpkin spice. I changed it in the recipe to make that more clear. Thank you for asking! Let me know if you decide to make this. It is divine!

  2. Alex says:

    It is fantastic, I’ve discovered it through Russel two years ago and I honestly think it’s one of the best raw sweers ever! Wow!

  3. Constance says:

    I just ordered the molds to do these in LOL
    thought I had everything but nope not these little guys
    so once they get here I will be whipping this up asap
    the cookies look fantastic and I think this is something my husband will enjoy which is always a plus
    constance

    • amie-sue says:

      One can never have to many molds, now can they? hehe Please keep me posted how they turn out Constance. Have a blessed and happy day, amie sue

  4. Maureen says:

    Hi Amie Sue! I’m going to prepare the shells for the mince pies tonight/tomorrow and then I plan to store them in the freezer until Thanksgiving day when I will put them back in the dehydrator to “freshen” them up and then fill them for dessert! I’m so excited! I think these will be such a huge hit! I’m also making baklava and several other of your gorgeous, delicious recipes (breads, bars, etc.) this week to freeze until the day of. If you have any suggestions on the best way to go about this, I’m all ears! Hope you’re having a spectacular weekend!! -Maureen

    • amie-sue says:

      Hello Maureen,

      So wonderful to hear from you. Great job for being prepared. This will take a lot of stress off you and give you time to really enjoy the process, foods and most of all… your loved ones! What type of suggestions are asking about? I don’t want to ramble off on some tangent that may not be of what you were thinking of. lol No matter what you do or what you make… do it with love, grace and ease! No rushing, no stress my friend. Sending you hugs, amie sue

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