Mincemeat, custard, and walnuts.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Custard Crunch Mince Pie
1 (9″) unbaked pie shell
1 c. sugar
2 Tbsp. flour
1/8 tsp. salt
3 eggs, slightly beaten
1/4 c. butter, melted
1/2 c. chopped walnuts
1 c. mincemeat
Blend dry ingredients and slowly add to eggs. Add remaining ingredients; mix well. Pour into pastry and bake in hot oven 400 degrees 15 minutes. Reduce heat to 325 degrees and bake 30 minutes.