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1904 Menu Recreation: Mince Pie

All Things Biltmore • 11/16/16

Written By Sharon Bell

We asked Biltmore Chef Spencer Hilgeman to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This final video on our three-part series details a mince pie inspired by the very same menu the Vanderbilt's enjoyed at their 1904 Thanksgiving Dinner.

Dessert: Apple and Currant Mince Pie with White Cheddar Crust

1904 Archival Biltmore Menu
Mince Pie Dough
3 cups AP flour
½ Pound Butter, Chopped and Chilled
½ Cup Water
1 ½ TSP Salt
2 TBSP Sugar
½ Cup Shredded White Cheddar

Combine all ingredients except water and knead until butter is incorporated into the flour. Add water and continue to knead. Wrap in plastic wrap and allow to rest in the refrigerator for at least 2 hours.

Mince Pie Filling
6-7 Granny Smith Apples
2 Cups Dried Currants 
1/8 TSP Ginger
¼ TSP Nutmeg
¼ TSP Ground Cinnamon 
2 Bay Leaves
1 Cup Light Brown Sugar
2 TBSP Honey
1 Cup Apple Cider

In a medium pot, combine all ingredients and bring to a boil. Reduce heat and simmer until apples are soft and apple cider has reduced. Allow to cool to at least room temperature. 

Mince Pie Finish

Roll out the pie dough large enough to cut two circles 1-2 inches larger than your pie pan. Cut out 2 circles with a knife. Place one in the bottom of your pie pan and trim off any excess. “Blind Bake” in oven for 15 minutes or until crust is very light brown on the edges. Remove and cool. 

Fill bottom crust with pie filling. Place other dough circle over the top and trim any excess. Crimp the edges with a fork, brush with egg wash (1 egg beaten) and score in the middle to allow steam to escape. Bake at 350F for 35-45 minutes or until crust is golden brown. Remove from oven, allow to cool for 30 minutes, and enjoy!

Vanderbilt Reserve Pinot Noir

Wine Pairing

Enjoy with Vanderbilt Reserve Pinot Noir. Strawberry, raspberry, vanilla, and well-integrated oak aromas give way to supple fruit flavors.

Find recipes and video instructions for Chef Spencer's inspired appetizer, Oysters on the 1/2 Shell with a Holiday Sauce Trio and his entree, Blood Orange Roast Turkey.

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