INGREDIENTS
- 411g jar Co-op mincemeat
- 1 green apple, peeled and coarsely grated (we used Granny Smith)
- Finely grated zest of 1 orange
- 100g Co-op unsalted butter, softened, plus extra for greasing
- 100g Fairtrade golden caster sugar
- 3 Co-op British free range eggs
- 100g Co-op ground almonds
- 20g Co-op plain flour, plus extra for dusting
- 1 tsp ground cinnamon
- 375g pack Co-op shortcrust pastry
- Co-op Irresistible spiced salted caramel ice cream, to serve (optional)
METHOD
- Mix the mincemeat with the grated apple and orange zest, then set aside
- Next, make a frangipane: beat the butter and sugar together until light and fluffy
- Add 1 egg, beat well, then beat in another
- Fold in the ground almonds, flour and cinnamon
- Grease a 20cm pie dish. Unroll the pastry onto a surface dusted with flour, then cut out a 26cm circle
- Carefully transfer to the tin and line it
- Trim the edge using a sharp knife and reserve the excess for the stars
- Spread the frangipane over the base, then top with the mincemeat
- Cut stars of varying sizes out of the excess pastry, then use to decorate the pie, overlapping slightly as you go
- Beat the remaining egg and brush over the stars, then chill for 30 mins
- Preheat the oven to 190°C/fan 170°C/ Gas 5
- Bake the pie for 1 hour, covering loosely with foil after 20 mins
- Allow to cool for 15 mins, then serve warm with the ice cream, if you like
