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4 Apples 3/4 c Sugar
4 Pears 1 tb Lemon juice
1 c Water 1/2 ts Nutmeg
1 tb Sugar 1/2 ts Ginger
2 tb Flour 1/4 ts Saffron
1/2 c Chopped dried figs A little red wine or rum
1/2 c Raisins 1 1/2 lb (9″) flaky pastry
1 ts Cinnamon
“Peel and core the apples and pears and slice them thinly. Put the
cores and skins in a saucepan with the water and a little sugar Leave
to boil until reduced by about a third. Meanwhile, make the pastry.
“Toss the fresh fruit in a bowl with the flour, then add the sugar
and the dried fruits and dates, steeped with the lemon juice and
spices in a little red wine or rum. Roll out the pastry and line a
9-inch pie dish with it, reserving enough for the lid. Fill the pie
with the mixed fruit and strain over [the filling] the juice from the
cores and skins. Cover with the pastry lid and bake at 350f for about
30 minutes.”
From _Ancient Cookery,_ (1381): “For to make Tartys in Apples: Take
good apples and good spices & Figs and raisins and Pears and when
they are well braid colour it with safron well and do it in a coffin
and do it forth to bake well.”
_Seven Centuries of English Cooking_ Compiled and updated by Maxime
de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett.
Yields
9 -in pie
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