MAKE THE ORANGE-CINNAMON PASTRY:
In food processor, pulse all-purpose flour, powdered sugar, ground cinnamon, salt, and orange zest until well combined and zest is evenly distributed.

Add cold cubed butter and pulse until mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pieces create flaky texture.

In small bowl, whisk together egg yolk, 3 tablespoons ice water, and vanilla extract until combined.

Add liquid mixture to flour mixture and pulse just until dough begins to come together in clumps. If dough seems too dry, add more ice water 1 teaspoon at a time. Critical adjustment: Egg yolk adds structure and binding to prevent pastry being too short (overly crumbly) - Paul's main critique while maintaining the delicious flavor he praised.

Turn dough onto work surface and gently knead 2-3 times just to bring together into cohesive mass. Don't overwork or pastry will be tough. Form into flat disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour or up to 2 days.

MAKE THE FESTIVE MINCEMEAT:
In medium saucepan, combine dried mixed fruit, chopped dried cherries, roughly chopped pistachios, light brown sugar, orange zest and juice, lemon zest and juice, almond liqueur, brandy, ground cinnamon, ground nutmeg, and ground allspice.

Bring mixture to simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and cook, stirring occasionally, until fruit is plump and softened and liquid is mostly absorbed, about 10 minutes. Mixture should be moist but not swimming in liquid.

Remove from heat and stir in melted butter until incorporated. Let cool completely before using. George's innovation: Almond liqueur, cherry, and pistachio additions elevate traditional mincemeat with festive complexity and sophistication while maintaining classic character.

MAKE THE CHERRY ALMOND FRANGIPANE:
In medium bowl or stand mixer, beat softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color, about 2 minutes.

Add eggs one at a time, beating well after each addition until fully incorporated. Mixture may look slightly curdled - this is normal.

Add almond flour, all-purpose flour, almond liqueur, and almond extract. Fold together with spatula or mix on low speed just until smooth and uniform. Don't overmix.

Fold in finely chopped dried cherries until evenly distributed. Prue praised the cherry and almond flavors are strong, but perfectly balanced - this frangipane layer showcases combination beautifully with cherry pieces adding texture and concentrated fruit flavor.

ASSEMBLE THE MINCE PIES:
Preheat oven to 375°F (190°C). Generously grease 12-cup standard muffin tin, including tops of pan between cups.

Roll out chilled pastry on lightly floured surface to 1/8-inch thickness. Using 4-inch round cutter, cut twelve circles for bases. Gather scraps, re-roll, and cut twelve 3-inch rounds or use star cutter for decorative tops.

Gently press larger rounds into muffin cups, allowing pastry to come up sides with slight overhang at top. Don't stretch pastry or it will shrink during baking. Prick bottoms lightly with fork to prevent puffing.

Spoon about 1 tablespoon cooled mincemeat into each pastry case, spreading to cover bottom but not overfilling. Mincemeat should fill about half the depth.

Top mincemeat with about 1 tablespoon cherry almond frangipane, spreading gently to edges but leaving small gap at rim. Don't overfill or frangipane will overflow during baking.

Place smaller pastry rounds or stars on top of each pie. Press edges gently to seal pastry together, or leave open-topped for rustic appearance showing frangipane. If using full tops, cut small vent in center to allow steam to escape.

Brush tops with milk or beaten egg if desired for golden color. Optionally press few flaked almonds into top or place half glacé cherry in center for festive decoration.

BAKE THE MINCE PIES:
Bake 25-30 minutes until pastry is golden brown all over and frangipane is set, lightly colored, and springs back when gently touched. Pastry edges should be crisp.

Let pies cool in tin 10 minutes to set structure - improved pastry structure from egg yolk means pies hold together better while maintaining delicious tender texture Paul praised. Pies are fragile when hot.

Carefully run small offset spatula or knife around edges and lift pies out onto wire rack. Cool completely or serve slightly warm.

Dust generously with powdered sugar while still slightly warm for beautiful festive presentation.

UNDERSTANDING SHORT PASTRY:
Short pastry refers to tender, crumbly texture from high fat content. When Paul said the pastry was too short, he meant it was overly crumbly and fragile - it broke apart too easily and couldn't hold filling well or maintain structure. The solution is adding egg yolk for binding strength while maintaining tenderness and delicious flavor.

CHEF'S NOTES:
Paul Hollywood's critique addressed: The pastry is delicious but sadly too short - adding egg yolk and proper ratio of butter to flour creates pastry that's tender but not overly crumbly or fragile. Pies hold together for serving.

Prue Leith's praise preserved: The cherry and almond flavors are strong, but perfectly balanced - cherry almond frangipane layer and cherry-studded mincemeat with almond liqueur deliver this praised harmony throughout.

Festive innovation celebrated: Orange and cinnamon pastry, almond liqueur in both filling and frangipane, pistachios for texture and color, and frangipane layer transform traditional mince pies into sophisticated Christmas treats worthy of celebration.

Celebrity Bake Off context: George created these for Christmas special, bringing festive flair and creative twists to beloved British classic.

VARIATIONS:
Make traditional lattice tops or full pastry lids instead of open-faced pies.

Use all traditional mincemeat without cherry and pistachio additions for classic flavor.

Add thin marzipan layer between mincemeat and frangipane for extra almond intensity.

Top with royal icing drizzle instead of powdered sugar for elegant finish.

MAKE-AHEAD TIPS:
Pastry can be made 2 days ahead and refrigerated wrapped in plastic, or frozen for 3 months. Thaw in refrigerator before rolling.

Mincemeat can be made weeks ahead and stored in airtight container in cool place. Flavors improve with age.

Unbaked assembled pies can be frozen for up to 1 month. Freeze on baking sheet until solid, then transfer to freezer container. Bake from frozen, adding 5 minutes to baking time.

Baked pies store in airtight container at room temperature for 3 days. Reheat gently in 300°F oven 5-8 minutes before serving.

SERVING SUGGESTIONS:
Serve warm with brandy butter, whipped cream, or vanilla ice cream for traditional Christmas dessert.

Perfect for Christmas tea, festive gatherings, or holiday gift giving.

Dust with powdered sugar just before serving for fresh, festive appearance.