The main purpose of a pastry shell was to act as a baking dish or serving vessel, which was often too hard to actually eat. The first pies were mostly savory meat pies, a casserole with the crust acting as the pan.
Today, it is tradition to serve the fruits of the season in pie form - pumpkin at Thanksgiving, rhubarb in spring and peach during the August summer harvest.
We’re offering a daily selection of pies, baked fresh using the harvest’s ingredients.
Pies have been a longstanding tradition of the Ciancone family and the Ancaster Mill. Aunt Susan has been baking the pies on our Sunday Brunch for years. Most famous is her Pecan Pie! The Ciancone family holds amazing pie recipes that have been passed down through the generations. We look forward to sharing these celebrated pies throughout the year.
Our prix fixe lunch menu is available from Tuesday - Friday in the dining room. Choose any appetizer, entrée and dessert for only $40.00.
Gather at the table for seasonal, chef inspired dishes to share with family and friends. Every Sunday evening, served family-style.
A romantic location next to a waterfall, the natural serene and scenic ambience of Ancaster Mill paves the way for a perfect wedding.