Cherry mince pies take the traditional British Christmas favorite and give it a bright, fruity upgrade. While classic mince pies rely on a rich blend of dried fruits and spices, this version swaps in sweet-tart cherries—either fresh, frozen, or jarred—to create a filling that’s less boozy and more vibrant. The buttery, shortcrust pastry wraps around a glossy cherry filling, making each bite a perfect balance of crumbly, sweet, and tangy. Whether you’re a mince pie skeptic or a devoted fan, this recipe offers a refreshing twist that’s easy to make and even easier to love.
Ingredients
- 2 ½ cups (315 g) all-purpose flour, plus more for dusting
- ½ cup (100 g) granulated sugar
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 2–3 tablespoons ice water
- 3 cups (450 g) fresh or frozen pitted cherries (if frozen, thaw and drain well)
- ½ cup (100 g) granulated sugar (for filling)
- 2 tablespoons (16 g) cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg yolk mixed with 1 tablespoon water (for egg wash)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and ½ cup sugar. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the beaten egg and 2 tablespoons of ice water, then mix with a fork until the dough just comes together. If it seems dry, add the remaining tablespoon of ice water. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the cherry filling: While the dough chills, place the cherries in a medium saucepan over medium heat. Add the ½ cup sugar, lemon juice, vanilla, cinnamon, and nutmeg. Stir and cook for 5–7 minutes, until the cherries release their juices and the mixture is bubbling. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to make a slurry. Pour the slurry into the cherry mixture, stirring constantly. Cook for another 2–3 minutes, until the filling thickens and becomes glossy. Remove from heat and let cool completely. (You can speed this up by spreading it on a plate and refrigerating.)
- Preheat the oven to 375°F (190°C). Line two 12-cup mini muffin tins with paper liners or grease them well.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness. Using a 2½-inch (6 cm) round cookie cutter, cut out 24 circles for the bases. Re-roll the scraps and cut out 24 smaller circles (about 2 inches / 5 cm) for the tops—or use a star-shaped cutter for a festive look.
- Assemble the pies: Press the larger dough circles into the prepared muffin cups, making sure they come up the sides. Spoon about 1 heaping tablespoon of the cooled cherry filling into each cup. Top with the smaller dough circles or stars. Press the edges gently to seal, and cut a small slit in the top of each pie to allow steam to escape. Brush the tops with the egg wash.
- Bake for 18–20 minutes, until the pastry is golden brown and the filling is bubbling. Let the pies cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Don’t skip chilling the dough: A well-chilled dough is easier to roll and less likely to shrink in the oven. If the dough becomes too soft while working, pop it back in the fridge for 10 minutes.
- Use frozen cherries if fresh aren’t in season: Frozen cherries work beautifully—just thaw them, drain off the excess liquid, and pat them dry before cooking. This prevents a watery filling.
- Make ahead and freeze unbaked: Assemble the pies, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 5–7 minutes to the baking time.
- Don’t overfill: A heaping tablespoon is plenty. Too much filling will cause the pies to overflow and become messy.
Serving Suggestions
Serve these cherry mince pies warm or at room temperature, dusted with powdered sugar. They’re perfect alongside a cup of tea or mulled wine. For a festive dessert, pair them with a dollop of brandy butter, clotted cream, or vanilla ice cream. They also make a lovely addition to a Christmas cookie platter or a holiday dessert buffet.
Variations
- Classic Mincemeat Blend: Replace half of the cherries with 1 cup of prepared mincemeat (the kind with dried fruits and spices) for a hybrid that’s both traditional and fruity.
- Almond Twist: Add ½ teaspoon of almond extract to the cherry filling, and sprinkle a few sliced almonds on top before baking.
- Lattice Tops: Instead of a solid top, cut the dough into thin strips and weave a lattice over the filling for a more rustic look.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The pastry will be slightly more delicate, so handle it gently.
Storage and Reheating
Store baked cherry mince pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or microwave for 15–20 seconds. Unbaked pies can be frozen as described in the tips above.
Frequently Asked Questions
Can I use jarred cherries in syrup? Yes, but you’ll need to drain them well and reduce the sugar in the filling to about ¼ cup (50 g), since the syrup adds sweetness. You may also need to cook the filling a bit longer to thicken it, as the syrup is thinner than fresh cherry juice.
Why is my pastry shrinking in the oven? Pastry shrinks when the dough is overworked or not chilled enough. Handle the dough as little as possible, and make sure it’s thoroughly chilled before rolling and baking. Also, avoid stretching the dough when pressing it into the muffin tins—this causes it to pull back as it bakes.
Can I make these without a mini muffin tin? Absolutely. You can use a regular 12-cup muffin tin—just increase the baking time to 25–30 minutes, since the pies will be larger. Alternatively, place the pies on a baking sheet and bake them as free-form tartlets, though they may spread a bit.
Do I need to use fresh cherries, or can I use frozen? Frozen cherries are a great option, especially when fresh ones aren’t in season. Just thaw them completely, drain off any excess liquid, and pat them dry before using. This prevents the filling from being too watery.
Can I make the filling ahead of time? Yes, the cherry filling can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, and let it come to room temperature before assembling the pies so it’s easier to spoon.
What if I don’t have a cookie cutter? Use the rim of a drinking glass or a small jar lid to cut the dough circles. For the tops, you can simply cut the dough into small squares or diamonds—no special cutter needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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