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and all remaining ingredients except nutmeg. Beat until smooth. Pour into prepared unbaked pie shell. Sprinkle lightly with nutmeg. Bake as described. The additional egg and substituted cream give a lighter and richer pie. Let cool at room temperature in pan. Makes 6 or more servings.
Today when we make mincemeat pie, generally we take the easy way out and use canned pie filling. For those who still enjoy making everything from scratch, “this recipe is from the cookbook of Catherine Richardson, the daughter of Marion McRinden, who was in charge of the family kitchen at Sunnyside, Washington Irving’s New York home.”
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