Dried-Fruit Mincemeat Pie with Lattice Cream Cheese Crust

Name: Dried-Fruit Mincemeat Pie with Lattice Cream Cheese Crust
Yield: Makes one 9- or 9½-inch pie; serves about 8
Cuisine: United States
Ingredients: ¾ teaspoon salt; 1 tablespoon cold unsalted butter, cut into pieces; ½ teaspoon ground allspice; ¼ teaspoon ground cloves; 1 teaspoon ground cinnamon; ½ teaspoon ground mace; ¼ cup brandy, or more as needed; 1 tablespoon dry white wine; Vanilla ice cream or whipped cream, for serving (optional); Sugar, for sprinkling; Vanilla ice cream or whipped cream, for serving (optional); 1 cup dried currants; 1 firm-ripe pear, peeled, cored and cut in ¼-inch dice; 2 tart apples, peeled, cored and cut in ¼-inch dice; 2 cups all-purpose flour; ½ teaspoon pure vanilla extract; Pinch salt; 3 tablespoons sugar; 8 ounces cream cheese, softened; 1 cup packed light brown sugar; 1 tablespoon fresh lemon juice; Grated zest and juice of 1 orange; 6 gingersnap cookies, coarsely crushed; 3 tablespoons chopped candied citron (optional); ½ cup golden raisins; ½ cup chopped dried figs; ½ cup chopped dates; 1 cup (2 sticks) unsalted butter, softened

Preparation info

Makes one 9- or 9½ inch pie; serves about
8

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

A modern adaptation of mincemeat with no meat at all, and no suet. Instead, the tender crust enfolds a lightened mixture of apples and dried fruits, gently spiced and liberally doused with spirits. This recipe is based on one in Marion Harland’s Common Sense in the Household (New York, 1871).

Ingredients

Americas
United States
Dessert
Vegetarian
New York
Pie

Ingredients

Method