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Christmas pie

Christmas pie


The star-studded pastry lid is easy with the right cutters, and the frangipane tastes amazing with the mincemeat – it's like a giant mince pie

  • Feeds 8 Feeds 8
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    2642kj 628kcal
  • Fat
    High 50%
  • Saturates
    High 69%
  • Sugar
    High 52%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 68g

Bring Co-op to your front door

Big Bag Option


  • 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)


  1. Mix the mincemeat with the grated apple and orange zest, then set aside
  2. Next, make a frangipane: beat the butter and sugar together until light and fluffy
  3. Add 1 egg, beat well, then beat in another
  4. Fold in the ground almonds, flour and cinnamon
  5. Grease a 20cm pie dish. Unroll the pastry onto a surface dusted with flour, then cut out a 26cm circle
  6. Carefully transfer to the tin and line it
  7. Trim the edge using a sharp knife and reserve the excess for the stars
  8. Spread the frangipane over the base, then top with the mincemeat
  9. Cut stars of varying sizes out of the excess pastry, then use to decorate the pie, overlapping slightly as you go
  10. Beat the remaining egg and brush over the stars, then chill for 30 mins
  11. Preheat the oven to 190°C/fan 170°C/ Gas 5
  12. Bake the pie for 1 hour, covering loosely with foil after 20 mins
  13. Allow to cool for 15 mins, then serve warm with the ice cream, if you like

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