Mince Pies

1. Stage

Cut oranges and lemons into segments. Carefully run your knife between pith and flesh of fruit until you’re left with clean peels. Reserve remaining fruit for juice or another use.

2. Stage

Slice peels into 1/4"-thick ribbons, then add to a large pot of boiling water. Reduce heat to medium and cook until peels are very tender, about 30 minutes.

3. Stage

Strain peels; wipe out pot. In same pot, combine 2 cups granulated sugar and 2 cups water and bring to a boil. Add peels, reduce heat to medium-low, and bring to a simmer. Cook until peels are slightly translucent, about 20 minutes. Strain again and transfer to a wire rack. Let cool to room temperature.

4. Stage

Transfer peels to an airtight container and toss with remaining 1/4 cup granulated sugar. Let sit until ready to use or up to 6 weeks.

5. Stage

In a large bowl, combine apple, brown sugar, raisins, suet, currants, orange juice, lemon juice, brandy, nutmeg, and 1/3 cup finely chopped peels. Transfer to an airtight container or cover with plastic wrap and refrigerate overnight.

6. Stage

Roll out dough to 2 (13"-wide) rounds. Using a 4" to 5" cookie or biscuit cutter, cut out 12 rounds. Using a star-shaped cookie cutter or a smaller biscuit cutter that fits the size of your muffin tin, cut out 12 matching tops.

7. Stage

Press 12 rounds into bottom and up sides of a standard 12-cup muffin tin. Prick bottom of rounds a few times with a fork. Arrange tops on a plate or a sheet pan. Refrigerate tops and rounds until cold, about 30 minutes, or freeze 10 minutes.

8. Stage

Preheat oven to 400º. Fill rounds about two-thirds up the sides with filling. Arrange tops over (if using rounds, press them into bottom rounds and cut slits for venting). Brush with egg.

9. Stage

Bake pies until crusts are golden brown and mixture is bubbling underneath, 20 to 25 minutes.

10. Stage

Let cool until slightly warm. Transfer to a platter and lightly dust with powdered sugar.