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Brandy Fruit Mince Cream Pie

This Brandy Fruit Mince Cream Pie is filled with Christmas flavours. The Fruit Mince can be made up to 8 weeks in advance, or at a minimum left overnight, to enhance the boozy, spicy flavours.
Prep Time1 d
Cook Time20 mins
Total Time1 d 6 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Brandy Fruit Mince Cream Pie

    • Pie Crust and Cookies if making cookies make a double pie crust recipe
    • 1 Cup Fruit Mince
    • Brandy Fruit Mince Cream

    Pie Crust

    • make a double recipe if making shapes to go on top of your pie
    • 1/4 Cup Almond Meal
    • 1/2 Cup plus 2 tablespoons Coconut Flour
    • 1/4 teaspoon Salt
    • 1/4 teaspoon Baking Soda
    • 1/4 Cup Coconut Oil softened
    • 1/4 Cup Honey or Maple Syrup
    • 1 Egg
    • 1 teaspoon Vanilla Extract

    Brandy Fruit Mince Cream

    • 1 1/4 Cup Canned Coconut Cream 1 or 2 400ml cans opened and left in fridge overnight.
    • 150 grams Fruit Mince see recipe below
    • 1 Tablespoon Brandy optional
    • 2 teaspoons Vanilla Extract
    • 2 teaspoons Maple Syrup
    • 1 1/2 teaspoons Gelatine
    • 2 Tablespoons Water

    Fruit Mince

    • 500 g Mixed dried fruit I used Sunbeams Gourmet Dried Fruit Mix
    • 1 Apple grated
    • 50 grams Dates and 25 ml boiling water this can be replaced by 2 Tablespoons of Maple Syrup or Water
    • Dash of bicarb
    • 1 Tablespoon Marmalade
    • 1 teaspoon Ground Ginger
    • 1 teaspoon Cinnamon
    • 1 teaspoon Mixed Spice
    • 125 ml Port or Sherry
    • 125 Water
    • 65 ml Brandy

    Instructions

    INSTRUCTIONS

      Brandy Fruit Mince Cream Pie

      • Take the cooled pie crust and spread 1 Cup of fruit mince over the base of the pie.
      • Spread the Brandy Fruit Mince Cream (with the gelatine whisked in) over the fruit mince and place the pie in the fridge for 4 hours to set.
      • Place the cookies on top (if using) and serve.
      • The pie must be refridgerated between serves.

      Pie Crust

      • Pre-heat the oven to 175C/350F.
      • Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of a similar size).
      • Combine the dry ingredients in a kitchen blender and process on low until combined.
      • Add the wet ingredients and blend until the dough comes together.
      • Wrap the dough in plastic and place in the fridge for 20 minutes. This makes the dough easier to handle.
      • Roll the dough plat and lift into the pie dish or press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
      • This is also when the cookies can be cut out.
      • Pierce the bottom of the pastry 7-8 times.
      • Place in the oven for 15-18 minutes.
      • Remove from the oven and allow the pie crust to cool.
      • Remove the pie crust from the tin before filling.

      Brandy Fruit Mince Cream

      • Spoon thickened Coconut Cream from the can, keeping the watering remains to use with the Gelatin.
      • Place the Cream, Brandy, Vanilla and Maple Syrup in the bowl of a kitchen stand mixer with a whisk attachment.
      • Whisk on high until thickened. Add fruit mince and whisk on medium until combined.
      • Add the gelatine to the water in a small bowl and allow to sit and thicken for 4 minutes. Once thickened dissolve the mixture (either by placing the bowl over a bowl of hot water or over a low temp in a saucepan).
      • Add the dissolved mixture to the cream and whisk until combined.
      • Spread the cover over the fruit mince

      Fruit Mince

      • Place the dates in a bowl, cover with the boiling water and add the bicarb. Allow to sit for 20 minutes then blend until puréed.(If using another sweetener just move onto step 2 and add it in then)
      • Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
      • Bring to the boil over a medium heat, then turn to low and simmer for 1 hour. Stir regularly to prevent the fruit mince sticking to the bottom of the saucepan. If the fruit mince begins to get too dry add an extra tablespoon of water.
      • Allow to cool completely then store in glass jars.
      • If you want a smoother mince blend slightly using a hand mixer.
      • Keep the jars in a dark and cool cupboard, shaking occasionally.
      • The Fruit mince can keep for up to 6 weeks.