Christmas Fruit Pies Recipes

25 BEST CHRISTMAS PIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a holiday pie in 30 minutes or less!

HOLIDAY FRUIT PIE

Steps:

• Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly., In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

CHRISTMAS FRUIT PIES MASSAM

Steps:

• Peel and core apple and grate coarse. In a bowl stir together apple and dried fruits and stir in remaining filling ingredients. Filling may be made 1 day ahead and chilled, covered.
• Preheat oven to 350°F.
• In a food processor blend together dough ingredients until a dough forms, about 1 minute.
• Reserve one third dough, chilled, for tops of pies. With floured hands roll rounded teaspoonfuls of remaining dough into 1-inch balls and press each ball evenly onto bottom and up side of each of 24 non-stick mini-muffin tins (1 3/4 by 1 inch). Chill shells 30 minutes.
• On a floured surface roll out reserved dough into an 8-inch round (about 3/4 inch thick) and with a 1 1/2-inch round cutter cut out 24 rounds, rerolling scraps as necessary. Fill each shell with about 1 heaping teaspoon filling (fill level with top of tin), and top each pie with a round of dough, pressing edges together to seal. Chill pies 20 minutes.
• Bake pies in middle of oven 25 to 30 minutes, or until pale golden, and cool in tins on racks 20 minutes. Turn pies out onto racks and cool completely. Pies may be made 4 days ahead and kept in an airtight container at room temperature.

LITTLE JACK HORNER'S CHRISTMAS CHICKEN, FRUIT AND STUFFING PIE!

Steps:

• Heat the oven to 170C/350F/Gas 5.
• Grease and line a 20-23cm (9") springform or deep loose-based tart tin with baking parchment or greaseproof paper.
• Heat 1/2 tbsp oil in a frying pan, then add the onion and the bacon, fry for 5 minutes until the onion is softened and the bacon browned. Cool slightly.
• Tip the sausagemeat, lemon and orange zest, breadcrumbs, apricots, chestnuts and thyme into a bowl and mix together.
• Add the onion, bacon and cranberries, then mix everything together with your hands, adding plenty of pepper and a little salt to taste.
• Cut each chicken breast into three or four fillets lengthwise and season them all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, for about 6-8 minutes.
• Roll out two-thirds of the pastry to line the springform or loose-based tart tin; make sure the pastry comes right up the sides of the tin, and extends over the edge of the tin a little bit. Press in half the sausage mixture and spread to level. Then add the chicken pieces in one even layer and cover with the rest of the sausage mixture. Press down lightly.
• Roll out the remaining pastry, leaving a little pastry for the decorative shapes. Brush the edges of the pastry base with beaten egg and cover with the pastry lid. Pinch and crimp the edges to seal, then trim.
• Brush the top of the pie with egg, then roll out the excess pastry trimmings to make holly leaf shapes and berries. Decorate the pie with the shapes and brush again with egg.
• Set the tin on a baking sheet and bake for 1 hour to 1 hour 15 minutes, then cool in the tin for 15 minutes. Remove the pie from the tin, and leave to cool slightly. If you wish, you can place the pie back into the oven at this stage if you would like a darker crust - just sit it on a greased baking sheet and bake for a further 10 to 15 minutes.
• Serve warm or cold with a winter salads, chutneys, relishes and pickles.
• Can be frozen once cooked for up to 1 month. Defrost in the fridge overnight.

CHRISTMAS MINCE PIES

Steps:

• QUICK FRUIT MINCEMEAT:.
• Combine all ingredients and set aside for flavours to infuse.
• PASTRY:.
• Sift flour, cornflour, and icing sugar.
• Rub in the butter.
• Beat egg and vanilla together then add, mixing well.
• Knead into a ball without overhandling the pastry.
• Roll out thinly on a floured board and cut into 3" rounds.
• Reroll offcuts until all the pastry is used.
• Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.
• Press edges together with the prongs of a fork and prick each top twice.
• Bake at 350F for 18-20 minutes or until pale gold.
• Leave to cool slightly before removing to cooking rack.
• Dust lightly with icing sugar.
• COOKS NOTE - If you don't have a patty pan, place the pies on a cookie sheet rather than in a muffin tray, which is too deep.