Mini Mince Pies

• 2.5 recipes pie pastry, chilled
• 2 Granny Smith apples, peeled and finely chopped
• 2/3 cup golden raisins
• 2/3 cup dark raisins
• 2/3 cup dried currants
• 1/2 cup packed dark brown sugar
• 4 tablespoons melted butter
• 1/4 cup brandy
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated fresh lemon zest
• 2 teaspoons finely grated fresh orange zest
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg

1. Stir together all mincemeat ingredients. Chill in an airtight container at least 3 days. (I didn't follow this step and it turned out fine.)
2. Grease and flour a tray of muffin tins. Pat a walnut-sized ball of pastry dough into each cup, creating the bottom crust of your pies.
3. Fill each cup with two spoonfuls of filling.
4. With another set of walnut-sized balls of pastry, cover each pie with a flat circle of dough, pressing each one down around its circumference onto the sides of the pie.
5. Bake at 350 degrees until golden brown on top--about 35 minutes.
6. Sprinkle with powdered sugar and serve!

recipes pie pastry, apples, golden raisins, dark raisins, currants, brown sugar, butter, brandy, lemon juice, lemon zest, orange zest, ground allspice, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/mini-mince-pies-51692801 (may not work)