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.