Apple and Currant Mince Pie with White Cheddar Crust | 1904 Biltmore Thanksgiving Menu Recreation
We asked one of our Biltmore Estate Chefs to create recipes inspired from the archival 1904 menu book for a modern Thanksgiving celebration. This recipe video details a mince pie inspired by the very same menu the Vanderbilt's enjoyed at their 1904 Thanksgiving Dinner at Biltmore House.
Wine Pairing: Enjoy with our elegant Vanderbilt Reserve Pinot Noir Russian River Valley. Strawberry, raspberry, vanilla, and well-integrated oak aromas give way to supple fruit flavors.
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RECIPE:
Mince Pie Dough
3 cups flour
½ pound butter, chopped and chilled
1½ teaspoon salt
2 tablespoons sugar
½ cup white cheddar, shredded
1 egg, beaten (egg wash for crust)
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 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon
2 bay leaves
1 cup light brown sugar
2 tablespoons 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 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” the crust in the oven for about 15 minutes until it is very light brown on the edges. Remove and cool.
Fill the bottom crust with pie filling. Place the other dough circle over the top and trim any excess. Crimp the edges with a fork, brush with egg wash, 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!
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Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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How To Make Cheddar Cheese Crust Apple Pie
Looking for a delicious apple pie recipe? imperialsugar.com. New Englanders know that a good, sharp cheddar cheese really brings out the flavors of baked apple. This iconic combination has been a staple in the East and Midwest since colonial times (and for good reason!) Chef Eddy studded this pie crust with sharp cheddar cheese and packed the pie with two different kinds of apples (Golden Delicious and Granny Smith) for a sweet, tart and savory combo that's sure to please any apple pie fan. Serve this dessert recipe for your Thanksgiving or Christmas holiday dinner. This is the perfect homemade, yummy sweet treat for any Fall season party or family gathering. #imperialsugar #dessert #recipe #applepie #pie #cheddarcheese
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The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup of water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Sohla Bakes an Apple Pie Recipe from 1796 America (& Medieval England!) | Ancient Recipes With Sohla
It's a culinary reenactment of the American Revolution as Sohla makes two historic versions of apple pie, pitting the US vs. the UK. First up, Sohla recreates the oldest known recipe for apple pie from 1390 England, then bakes up a 1796 recipe for apple pie from the first ever American cookbook.
RECIPES:
1796 American Apple Pie (from American Cookery):
For the pie crust:
- 1-2 egg whites
- 8 ounces all-purpose flour, plus more for rolling
- 6 ounces cold, salted, European-style butter
For the filling:
- 5 to 6 pounds of small, mixed, market apples
- zest of 1 lemon
- 1 tablespoon rose water
- granulated sugar to taste
Steps:
1. For the pie crust: Whisk the egg white until just frothy. (This is just to break it up so it’s easier to add to the dough.)
2. Add the flour to a medium bowl. Cut the butter into thin slices and add to flour. Using your hands, rub the flour into the dough until you have peas sized pieces of butter running throughout the flour.
3. Drizzle in the egg white a little bit at a time, stirring with a spoon until the mixture mostly comes together. Gently knead to bring together into a ball, cover with a towel, and set aside in a cool place to rest for 30 minutes.
4. Roll the dough out to ⅛-inch thick, dusting the surface with flour as needed. Use the dough to line a pie pan, trimming any excess dough so 1-inch of the dough hangs off the rim of the pan. Crimp the dough, cover with a towel, and set aside in a cool place to rest.
5. For the filling: Cut the apples into quarters, keeping the seeds and skins intact. Add to a medium pot and add enough water to come ½-inch up the side of the pot. Cover, bring to a simmer, and reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely tender. Cool slightly, then mash the apples through a coarse mesh strainer or colander. Add lemon zest, rose water, and sugar to taste. Set the filling aside to cool.
6. To bake: Scrape the filling into the prepared crust and bake at 375 until the crust is golden brown.
1390 English Apple Pie (from The Forme of Cury):
For the crust:
- 300 grams all-purpose flour
- 60 grams bread flour
- 150 grams lard, melted
- 150 mL boiling water
- 1 teaspoon kosher salt
For the filling:
- 4 pounds of small, mixed, market apples
- 3 medium pears
- ½ cup roughly chopped dried figs
- ½ cup raisins
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
Steps:
1. For the crust: In a medium bowl, stir together the all-purpose and bread flour. Add the melted lard, boiling water & salt to the flour mixture. Use a wooden spoon to stir until combined.
2. Tip the dough onto the counter and knead until smooth.
3. Cut off about ⅓ of the dough, cover, and set aside. (This will be for the top) Form the remaining dough into a ball, then flatten slightly. Using a pie dolly, jam jar or your hands, mold the still warm dough into a pie shell with straight sides. Try to make sure the dough is the same thickness on the sides, that the dough on the base is not too thick and that there are no holes. Flatten the reserved dough into a thin disk slightly wider than the top of the pie shell. Chill for at least 30 minutes or until really firm.
4. For the filling: Peel, quarter, and core the apples and pears. Add the apples and pears to a food processor and pulse to roughly chop. Add the dried figs, raisins, cinnamon, ginger, and nutmeg and process into a coarse puree. Or you can do it the medieval way & crush them all together in a large barrel.
5. Scrape the mixture into the chilled pie shell, top with crust and crimp. Use a dowel to poke a hole in the top of the dough to release steam while baking.
6. Bake at 400F until deeply browned.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
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A+E Signature Tracks
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