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.
A romantic location next to a waterfall, the natural serene and scenic ambience of Ancaster Mill paves the way for a perfect wedding.
Earth To Table Every Day is the newest cookbook written by Bread Bar's Jeff Crump & Bettina Schormann. Pre-order now!
The Farm is thrilled to once again welcome guests on October 19 to eat, laugh, dance and celebrate a bountiful Autumn harvest.
905 648 1828
Tuesday - Friday:
Lunch 11:30am - 4pm
Dinner 5pm - 9pm
Dinner 5pm - 10pm
9:30am - 2:30pm
5:30pm - 8pm
Reservations recommended. Our restaurant hours may change, or we may be closed due to weddings/events.
Ancaster Mill © 2015. All rights reserved. Ancaster Mill is a part of Pearle Hospitality.