Gluten Free Fruit Mince Pies

Name: Gluten Free Fruit Mince Pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2.5 cups gluten-free all-purpose flour blend; 1 teaspoon xanthan gum; 0.5 teaspoon salt; 0.75 cup cold unsalted butter, cut into cubes; 0.33 cup ice water; 1.5 cups mixed dried fruit; 0.5 cup raisins; 0.33 cup brown sugar, packed; 0.25 cup chopped candied peel; 0.25 cup chopped apple; 1 tablespoon orange zest; 1 tablespoon lemon zest; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 2 tablespoons brandy or rum (optional)

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By: Bennett Claire
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Posted: 11/03/2025

Oh, the magic of Christmas! It always starts with that unmistakable scent, doesn’t it? For me, it’s the warm, spicy aroma of fruit mince pies baking that truly signals the season has arrived. Growing up, those little tarts were a non-negotiable part of our holiday traditions. But then came the gluten intolerance, and I thought my days of indulging in those festive treats were over. I tried a few store-bought versions, and honestly, they just never quite hit the mark. They were often dry, crumbly, or the filling was just… sad. So, I put my apron on and got to work, determined to recreate that pure joy, but without the gluten. And let me tell you, after countless batches and a few happy accidents (which always seem to lead to the best discoveries!), I’ve landed on a recipe for Gluten Free Fruit Mince Pies that is truly something special. It’s got that comforting, melt-in-your-mouth pastry and a rich, flavourful filling that’s just bursting with festive cheer. This isn’t just a recipe; it’s a hug in pastry form, perfect for sharing with loved ones (or for a quiet moment of indulgence with a cup of tea).

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What are gluten free fruit muffins?

So, what exactly are we talking about when we say “Gluten Free Fruit Mince Pies”? At their heart, they’re the classic British Christmas dessert – small, sweet pies filled with a mixture of dried fruits, spices, and often a touch of citrus zest and alcohol. Think of them as little parcels of holiday spirit! The traditional version usually has a rich, buttery shortcrust pastry. My version keeps all that wonderful tradition but swaps out the regular flour for a carefully selected gluten-free blend. This means everyone can enjoy that unmistakable festive flavour, whether they need to avoid gluten or not. It’s essentially the same comforting, spiced fruit filling nestled inside a beautifully tender, crumbly pastry, just made with ingredients that work for a gluten-free lifestyle. No compromise on taste or texture, promise!

How to Make Gluten Free Fruit Mince Pies

Quick Overview

This recipe is all about creating a delightful gluten-free pastry and a rich, spiced fruit filling. We’ll start by making a simple gluten-free shortcrust dough, letting it chill, and then preparing a luscious fruit mince filling. Once that’s done, it’s a matter of assembling, baking until golden brown, and finishing with a simple glaze. The key is not to overwork the gluten-free dough, and to let the filling macerate for the best flavour. It’s a process that’s incredibly rewarding, and the smell that fills your kitchen will be pure holiday magic.

Ingredients

For the Gluten-Free Pastry:
250g gluten-free plain flour blend (look for one with xanthan gum included, or add 1 tsp)
125g cold unsalted butter, cubed
1 large egg yolk
2-3 tablespoons ice-cold water
Pinch of salt

A note on the flour: I’ve tried a few different gluten-free blends, and they can vary wildly. A good all-purpose blend that’s designed for baking usually works best here. If yours doesn’t contain xanthan gum, definitely add it; it’s what gives gluten-free pastries that much-needed elasticity. Make sure your butter and water are super cold – this is crucial for flaky pastry!

For the Fruit Mince Filling:
150g raisins
100g sultanas
100g currants
75g mixed candied peel, finely chopped
50g glacé cherries, chopped
50g suet (or use firm vegan block butter for a vegetarian/vegan option)
50g dark brown sugar
1 teaspoon mixed spice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Zest of 1 orange
Zest of 1 lemon
2 tablespoons brandy, rum, or orange juice (for a non-alcoholic version)

This filling is where all the flavour lives! Feel free to swap out dried fruits based on what you love or have on hand. Dried cranberries, chopped dates, or figs would also be delicious additions. Letting this sit overnight (or even for a couple of days) is highly recommended – it truly deepens the flavours. If you’re making a non-alcoholic version, orange juice is a fantastic substitute; it adds a lovely fruity brightness.

For the Glaze:
1 large egg white, lightly beaten
Optional: A little extra caster sugar for sprinkling

This simple egg white glaze gives the pies a lovely sheen and helps them get that perfect golden-brown colour. You could also use a little milk if you prefer, but egg white gives a lovely crisp finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Lightly grease a 12-hole muffin tin or use individual mince pie tins. If you don’t have either, a standard muffin tin works perfectly well, you’ll just get slightly larger pies.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the gluten-free flour blend and a pinch of salt. If your flour blend doesn’t contain xanthan gum, now’s the time to add it and give it a good mix.

Step 3: Mix Wet Ingredients

Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. It’s important to work quickly here so the butter stays cold. You can also pulse this in a food processor for a quicker method, but be careful not to over-process.

Step 4: Combine

Make a well in the centre of the flour and butter mixture. Add the egg yolk and about 2 tablespoons of ice-cold water. Gently mix with a knife or a spatula until the dough just starts to come together. You may need to add a tiny bit more water, a teaspoon at a time, if it’s too dry, but be careful not to make it sticky. The goal is a dough that’s firm but pliable. Turn the dough out onto a lightly floured surface (use gluten-free flour, of course!) and gently bring it together into a disc. Wrap it tightly in cling film and pop it in the fridge to chill for at least 30 minutes. This resting period is essential for gluten-free pastry; it helps the flours rehydrate and makes the dough much easier to handle.

Step 5: Prepare Filling

While the dough is chilling, make your fruit mince filling. In a medium bowl, combine all the dried fruits, candied peel, glacé cherries, suet (or vegan butter), dark brown sugar, mixed spice, cinnamon, nutmeg, orange zest, and lemon zest. Pour over the brandy (or orange juice) and stir everything really well to combine. Cover the bowl and let it sit at room temperature for at least a few hours, or ideally, overnight in the fridge. This allows the fruits to plump up and the spices to really infuse. I often make this filling a week in advance, it just gets better with time!

Step 6: Layer & Swirl

Once the dough has chilled, unwrap it and place it on a lightly floured surface. Roll it out to about 3-4mm thickness. Using a round cutter (about 7-8cm for a muffin tin), cut out 12 circles for the bases. Gently press these circles into the greased muffin tin holes, ensuring they come up the sides. Don’t worry if they’re not perfect; rustic is charming! Re-roll the scraps as needed. Fill each pastry case generously with your fruit mince filling. Then, using a slightly smaller cutter (around 5-6cm), cut out 12 lids. You can leave them plain or get creative with small festive cutters for stars or snowflakes. Place the lids on top of the filling and gently press the edges to seal. You can use a fork to crimp them, or just leave them as is.

Step 7: Bake

Brush the tops of the pies with the lightly beaten egg white. If you like, sprinkle a little caster sugar over the top for extra sparkle. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling slightly. Keep an eye on them, as gluten-free bakes can sometimes brown a little quicker. If they start looking too dark, you can loosely cover them with foil.

Step 8: Cool & Glaze

Once baked, carefully remove the pies from the oven. Let them cool in the tin for about 5-10 minutes before gently transferring them to a wire rack to cool completely. If you’re not glazing them immediately, wait until they are fully cooled. You can brush them with a little more egg white and sprinkle with sugar just before serving for a fresh sheen, or apply a simple icing glaze.

Step 9: Slice & Serve

These Gluten Free Fruit Mince Pies are best served warm or at room temperature. They’re perfect on their own, but a dollop of brandy butter, crème fraîche, or a scoop of vanilla ice cream takes them to another level. The smell alone when you cut into them is just heavenly!

What to Serve It With

These wonderful Gluten Free Fruit Mince Pies are so versatile, they fit into any festive spread! For breakfast, imagine a couple of warm pies alongside a steaming mug of coffee or a comforting cup of spiced tea. They add a lovely touch of sweetness to kick off the day without being overwhelming. If you’re hosting brunch, they look absolutely charming on a tiered stand. Serve them with fresh berries, a little whipped cream, and perhaps some sparkling apple cider or a mimosa for a festive toast. As a rich dessert, they are perfection after a hearty holiday meal. I love serving them with a small scoop of good quality vanilla bean ice cream or a warm crème anglaise. For those cozy, quiet moments, a single fruit mince pie is the ultimate snack. Pair it with a hot chocolate or a glass of port for a truly indulgent treat. My family has a tradition of having one (or two!) with a cup of tea on Christmas Eve while we watch a festive film; it’s become our little signal that Christmas has truly begun!

Top Tips for Perfecting Your Gluten Free Fruit Mince Pies

Over the years, I’ve learned a few tricks that really elevate these pies from good to absolutely spectacular. For the fruit mince filling, don’t rush the maceration process! Letting the fruits sit with the spices and liquid for at least 24 hours makes a world of difference to the flavour. If you’re short on time, a minimum of 4-6 hours is still beneficial. For the gluten-free pastry, it’s all about keeping things cold and not overworking it. If the dough feels sticky, add a touch more gluten-free flour. If it feels too dry and crumbly, a tiny splash more ice-cold water. The key is a dough that’s just about to come together. When you’re rolling it out, do it gently and try to avoid over-handling, which can make it tough. For swirl customization on the pie lids, don’t be afraid to experiment! Simple cut-outs are lovely, but you can also do lattice tops with thin strips of pastry, or even use cookie cutters to make little shapes to place on top. For ingredient swaps, I’ve found that almond flour can be added in place of a small portion of the gluten-free blend (about 25g) to add a lovely nutty flavour to the pastry. If you don’t have suet for the filling, firm, cold block vegan butter is a great substitute that works well for a vegetarian or vegan option. For baking, remember that gluten-free bakes can sometimes be a bit unpredictable. My oven tends to run a little hot, so I always check my pies around the 18-minute mark. If they’re browning too quickly on top, loosely tent them with foil. For the glaze, if you want a sweeter finish, you can whisk a tablespoon or two of icing sugar into the egg white before brushing it on, or sprinkle with sugar after brushing for a crunchy topping.

Storing and Reheating Tips

One of the best things about these Gluten Free Fruit Mince Pies is how well they keep, meaning you can enjoy that festive flavour for days! For room temperature storage, once they’ve completely cooled, store them in an airtight container at room temperature for up to 3 days. They’re still lovely at room temp, and sometimes the flavours even deepen a bit. If you want them warm again, you can pop them in a moderate oven (around 160°C/320°F) for about 5-8 minutes until warmed through. For refrigerator storage, they’ll keep for up to a week in an airtight container. Reheating is the same as for room temperature storage. For freezer instructions, these pies freeze beautifully! Let them cool completely, then wrap them individually in cling film, and then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. To thaw, you can take them out of the freezer and leave them at room temperature overnight, or gently reheat them from frozen in a low oven for about 15-20 minutes until warmed through. For glaze timing advice, if you’re planning to freeze them, I’d recommend glazing them *after* thawing and reheating, just before serving, to keep that fresh, shiny look. If you’re just storing them for a few days, glazing them before storing is perfectly fine.

Frequently Asked Questions

Can I make this gluten-free?

This recipe *is* specifically designed to be gluten-free! I use a good quality gluten-free plain flour blend that already contains xanthan gum. If your blend doesn’t have xanthan gum, I highly recommend adding about 1 teaspoon to the flour mixture when you’re preparing the pastry. This helps to bind everything together and give the pastry that crucial elasticity that gluten normally provides. You can also experiment with adding a small amount of almond flour (around 25g) to the main gluten-free flour blend for a slightly richer, nuttier pastry.

Do I need to peel the zucchini?

My apologies, but this recipe doesn’t actually use zucchini! It’s a fruit mince pie recipe. If you were thinking of a zucchini bread or cake, then peeling can depend on personal preference and the type of zucchini. For my Gluten Free Fruit Mince Pies, there’s no zucchini involved, so no need to worry about peeling it! We’re focusing on delicious dried fruits and spices here.

Can I make this as muffins instead?

That’s a fantastic idea! You absolutely can adapt this recipe to make gluten-free fruit mince muffins. You would prepare the pastry as usual and press it into the base and up the sides of a greased muffin tin, similar to how we make the pies. Then, you’d fill them with the fruit mince filling and top them either with a small circle of pastry, or even just leave them open-faced if you prefer. Baking time might be slightly shorter, so start checking them around 15-18 minutes. They’ll likely get a lovely crisp edge from the pastry. It’s a great way to use up leftover pastry or filling too!

How can I adjust the sweetness level?

The sweetness in this recipe comes primarily from the dried fruits and the brown sugar in the filling. If you prefer them less sweet, you can reduce the brown sugar by 10-20g. You could also use slightly less sweet dried fruits, or perhaps add a small amount of unsweetened cranberries or apple chunks to the fruit mix. The pastry itself isn’t very sweet, so the balance is usually quite lovely. If you find them just right, but want a sweeter glaze, you can make a simple icing glaze by mixing icing sugar with a tiny bit of water or lemon juice until you get a drizzly consistency.

What can I use instead of the glaze?

The egg white glaze is mainly for a lovely golden sheen and a slightly crisp finish. If you prefer not to use it, or don’t have any, there are plenty of other options! A simple wash of milk will give a nice colour too. For a touch of sparkle and sweetness, you can sprinkle a little granulated or caster sugar over the tops before baking. Alternatively, after the pies have cooled, you can dust them generously with icing sugar for a snowy effect, or even drizzle them with a simple icing made from icing sugar and a little lemon juice or water. Some people also like to serve them with a side of brandy butter or cream, so the glaze isn’t essential.

Final Thoughts

And there you have it – my beloved recipe for Gluten Free Fruit Mince Pies! I truly hope you give these a try. They’re so much more than just a festive bake; they’re a little piece of holiday magic that’s accessible to everyone. The satisfaction of pulling a batch of these golden beauties out of the oven, filling your home with that incredible scent, is just unparalleled. Whether you’re gluten-free yourself or baking for someone who is, these pies are guaranteed to be a hit. They’re a testament to the fact that you don’t have to miss out on any of those cherished traditions. If you love these, you might also enjoy my Gluten Free Christmas Pudding recipe, or perhaps my Spiced Orange and Cranberry Scones. I can’t wait to hear how your Gluten Free Fruit Mince Pies turn out! Please leave a comment below to let me know, or share your own tips and variations. Happy baking, everyone!

Gluten Free Fruit Mince Pies

Delicious and festive gluten-free fruit mince pies, perfect for the holiday season. These pies are made with a tender gluten-free pastry and a rich, spiced fruit filling.

Prep : 10 Total : 25 minutes

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Ingredients

For the Gluten-Free Pastry

2.5 cups gluten-free all-purpose flour blend
1 teaspoon xanthan gum
0.5 teaspoon salt
0.75 cup cold unsalted butter, cut into cubes
0.33 cup ice water

For the Fruit Mince Filling

1.5 cups mixed dried fruit
0.5 cup raisins
0.33 cup brown sugar, packed
0.25 cup chopped candied peel
0.25 cup chopped apple
1 tablespoon orange zest
1 tablespoon lemon zest
0.5 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon ground cloves
2 tablespoons brandy or rum (optional)

Instructions

Preparation Steps

For the pastry: In a large bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the filling: In a medium bowl, combine the mixed dried fruit, raisins, brown sugar, candied peel, chopped apple, orange zest, lemon zest, cinnamon, nutmeg, and cloves. Stir in the brandy or rum, if using. Mix well. Let sit for at least 30 minutes to allow the flavors to meld.
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
On a lightly floured surface (use gluten-free flour), roll out one disc of dough to about 1/8-inch thickness. Use a round cutter to cut out 12 circles for the pie bases. Press the circles into the muffin tin cups.
Spoon the fruit mince filling into each pastry shell, filling them about two-thirds full.
Roll out the second disc of dough and cut out 12 smaller circles for the tops. You can also use cookie cutters for decorative shapes.
Place the top pastry pieces over the filling. Crimp the edges to seal.
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
Let the pies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a dusting of powdered sugar, a dollop of cream, or a scoop of vanilla ice cream. These are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.