Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Mince pies, basically rich tarts filled with dried fruits and spices soaked in alcohol, were once a status symbol because only the rich could afford these delicacies. The combination of fruits and spices is often diverse, but raisins, currants, and candied lemon, citron, and/or orange peel are standard. Some old recipes also contain prunes, dates, figs, or candied ginger. Spices are usually cinnamon, cloves, mace, and nutmeg. There is always grated apple or pear and sometimes also lemon or orange juice—mostly from Seville oranges. This recipe is designed for a mince pie mold with 2½-inch cups, but you can also use a standard muffin tin.
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