I try and avoid any pie that calls itself luxury,they always seem to be the worst in my extensive research
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I have already posted that.
This is our local independent baker’s offering (excuse the VILE plate):
Pros:
Not underbaked.
Not overdusted.
Not oversweet.
Moist, flavoursome filling.
No fucking nuts, cherries and all that other absolute bullshit.
Cheap as chips - £1 for 6 today.
Cons:
That stupid, idiot star-shaped hat.
Could still be baked more.
Is dusted at-all.
Still more sugar than I like.
Filling lacks real suet or brandy (it must be brandy) and is a bit too homogenous.
No glaze.
Needs a smidge of salt in the pastry.
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Good review there. Did you eat all six to ensure your review was consistent?
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You need to ask this thing - this thing that Any Fule Kno?
(((wubbles of larfter)))
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No chance that either of those can actually bring their own hands to their mouths. That’s probably why they feed in pairs.
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@Mrs_Maureen_OPinion You’ve slimmed down since I last saw you at Scalford. Well played!
You can all be Very Hurtful… 
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Mrs VB’s first batch of this year (after a few had been tested).
I am unable to be objective. They taste fine to me. Homemade mincemeat (not much sugar, for the sake of my DIY pancreas). She’s tried deeper than usual, which meant more mincemeat, which meant oozing, which meant quite a few came to grief as we tried to extract them from the baking tray. I had to put the worst ones out of their misery. She reckons the pastry’s too thin on the base (tastes all right to me). Let’s see how Batch 2 turn out.
VB
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Yes, I think I am going to be humbled when I try to make my own.
Those look properly Proper 
**On the matter of Cream.**
This question is infinitely grave (If you happen to live in Devon / Cornwall) In terms of mince pies, right thinking gentlemen understand the lesser offerings of brandied butter, whipped cream or worse, custard are retarded bedfellows for the masterful mince pie. The more acutely refined gentleman also notes clotted cream has no taste if served chilled. The full flavor of clotted cream flourishes only at room temperature.
*Guy and Stu are kings of the clot in terms of geography by virtue of the fact it was first served by the Benedictine monks of Tavistock Abbey in the 11th century (Initially ransacked by the Danish in 997 AD) The Cornish contend the ‘King of Creams’ came to Penzance in about 500BC through trade with Phoenicia…(A contentious bunch the Kernows)
**Summary**
Single / Double / Spray / Cold clotted creams along with ‘butters’ and or custard are perversions
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Times puts Waitrose MP’s top, Sainsbury’s bottom. Controversial stuff.
They’ve clearly not bothered tasting them then and used brown envelope evaluation criteria.
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Evens out because Sainsbury’s wins the Pigs in Blankets section. Phew. Commercial balance maintained.
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Cream or custard or nothing with a mince pie. I would go for either clotted cream or custard.
hot mince pie crumbled over vanilla ice cream is a delight.
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Hadn’t thought about ice cream, which flavour?