Dried-Fruit Mincemeat Pie with Lattice Cream Cheese Crust

Preparation info

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


    • Difficulty


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).