The Unofficial Downton Abbey Cookbook (48 page)
Read The Unofficial Downton Abbey Cookbook Online
Authors: Emily Ansara Baines
This pie, a particular favorite of those residing in Northern England, would likely be greatly appreciated by William on his last days. Whether he is well enough to enjoy this sweet concoction of bilberries — found in North and West England and also known as European blueberries — is unlikely, but perhaps Daisy would appreciate the comfort food.
For Pastry
2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1
⁄
2
cup shortening
1
⁄
2
cup lard
1
⁄
3
cup water
1 large egg yolk
1
1
⁄
2
teaspoons vanilla extract
1 teaspoon distilled white vinegar
1
⁄
2
cup plus 2 tablespoons finely grated white sugar
1 pound tart cooking apples, peeled, cored, and quartered
2
⁄
3
cup unsalted butter
1
1
⁄
4
cups bilberries (or blueberries for American chefs)
1 large egg, lightly beaten
- In a medium-sized bowl, mix together flour, sugar, salt, and baking powder. Cut in shortening and lard until mixture resembles coarse bread crumbs.
- In a small bowl, whisk together water, egg yolk, vanilla extract, and white vinegar. Slowly pour into dry ingredients, then knead dough briefly until just smooth. Allow to rest for 15 minutes at room temperature.
- Preheat oven to 400°F.
- Divide dough in half, then roll out one-half of the pastry dough into a circle to line a 9-inch pie dish. Place in pie dish, then cover and chill for 15 minutes. Meanwhile, roll out other pastry dough half so it is large enough to cover pie dish. Set aside.
- To make filling, place
1
⁄
2
cup sugar in a large mixing bowl. Thinly slice apple quarters and add to sugar. Mix apples and sugar together well. - In a large saucepan over medium-heat, melt butter. Add the sugar-apple mixture and cook for 5–7 minutes, then stir in bilberries and cook for an additional 5 minutes. Remove from heat and let cool.
- Fill pie dish with bilberry mixture. Lay the pastry circle on top of bilberry pie and seal by crimping edges together. Cut a tiny circle in the center of pie to let steam escape.
- Brush pastry with lightly beaten egg, then sprinkle with remaining 2 tablespoons sugar. Bake pie for 20–25 minutes or until pie top is golden brown and the fruit tender.
Just like the Treacle Tart (see recipe in this chapter), no Bilberry Pie is complete without a hefty side of Clotted Cream (see
Chapter 8
).
Dating back to the thirteenth century, Meatless Mince Pie is a traditional Christmas dish enjoyed by both lower- and middle-class British. During the Christmas ball held for Downton Abbey’s servants, it is likely that at some point the staff would find the time to enjoy this delicious dessert. Originally made with meat, Mince Pies were gradually made with the more palatable mincemeat — a combination of dried fruits, sugar, spices, and brandy.
For Crust
1
⁄
2
cup cold unsalted butter, cut into
1
⁄
2
-inch cubes
1
1
⁄
2
cups all-purpose flour
1 teaspoon kosher salt
1
⁄
2
cup cold water
1
1
⁄
2
cups raisins
6 red apples, peeled, cored, and chopped
1
⁄
3
cup orange juice
1
⁄
2
cup apple cider
1
⁄
2
cup white sugar
1
⁄
2
cup packed brown sugar
1 teaspoon cinnamon
1
⁄
4
teaspoon ground ginger
1
⁄
2
teaspoon ground nutmeg
1 graham cracker, crushed
1
⁄
2
cup white sugar
3
⁄
4
cup all-purpose flour
6 tablespoons unsalted butter, cut into
1
⁄
2
-inch cubes
1 graham cracker, crushed
- Preheat oven to 400°F.
- To make crust:
In a large bowl, mix together the cold butter, flour, and salt with a fork until the mixture resembles bread crumbs. Mix in the cold water, a little at a time, until the mixture just holds together. Mix again, then turn out onto a lightly floured surface. Roll into a 10-inch circle, and invert a 9-inch pie dish onto the dough. Flip the dough over. Fold the dough over the edge of the pastry dish and set aside. - To make filling:
In a large saucepan, combine raisins, apples, orange juice, and apple cider, and bring to a simmer over medium heat, stirring occasionally, until the apple pieces are soft, about 20 minutes. Stir in white and brown sugars, cinnamon, ginger, nutmeg, and crushed graham cracker. Mix well, then pour into prepared pie crust. - To make topping:
Mix together
1
⁄
2
cup white sugar, flour, butter, and graham cracker in a large bowl until the mixture resembles bread crumbs. Sprinkle over mince pie. - Bake pie in the preheated oven for 15 minutes, then lower temperature to 350° F and bake until pie topping is lightly browned, about 35 more minutes. Cool before serving.
Mince pies were originally made in an oval shape to represent the manger that Jesus slept in as an infant, with the toppings symbolizing his swaddling clothes. A custom from the Middle Ages had it that if you ate a mince pie every day from Christmas to Twelfth Night, you would have good luck and happiness for the whole year.
It’s likely that Mrs. Hughes and Mr. Carson were raised on this popular Victorian dessert, and Mrs. Patmore would have no problem reintroducing this to her staff. It’s likely that, when enjoying this dish, Mrs. Hughes and Mr. Carson, usually so stoic, would experience intense nostalgia for their childhoods. Of course, they’d be careful to shield their intense feelings from the rest of the staff!
4 tablespoons unsalted butter
1 cup dried currants
2 tablespoons candied mixed fruit peel, chopped
1
⁄
2
cup white sugar, plus extra for decoration
1
⁄
2
cup dark brown sugar
1
⁄
2
teaspoon allspice
1
⁄
4
teaspoon nutmeg
1
⁄
4
teaspoon cinnamon
1
⁄
2
(17.5-ounce) package frozen puff pastry, thawed
1
⁄
4
cup whole milk
1 large egg, beaten
- Preheat oven to 400°F. Thoroughly grease a large baking sheet.
- Melt butter in a small saucepan over medium heat. Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.
- Roll out thawed pastry on a clean, lightly floured surface until it is
1
⁄
4
-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal. - Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.
- Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.
- Bake pastries in preheated oven for 15–20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.
English Eccles Cake is named for the town of Eccles in Lancashire, and was a popular pastry in the seventeenth century. However, these cakes were banned — along with mince pies — by the Puritans in 1650. In fact, Oliver Cromwell decreed in an act of Parliament that anyone found eating a currant pie would be imprisoned. Luckily, by the time of the Restoration, the cakes were once again popular.