Pear & apple pie

A spicy pear & apple pie spiced with medieval spices and dotted with figs and raisins.

The recipe I based this on is from Forme of Cury from circa 1390:

For To Make Tartys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.1

Or in understandable readable english: “Take good apples and good spices, figs, raisins, and pears, and when they are well ground up, color with saffron, put it in a pie crust, and bake.”2

If you need a recipe for Powder douce you can find it at

Find a recipe for a good pie crust here

Pear & apple postej

My version of a renaissance/medieval pear and apple pie made with puff pastry with medieval spices. It can also be made with a regular pie crust.
Course Cakes, Desert, Pie & postej
Cuisine Historical cooking, Medieval, Renaissance
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 pie


  • 1 apples
  • 2 pears
  • 60 milliliters raisins
  • 60 milliliters dried figs
  • 1 tablespoon butter
  • 1 teaspoon powder douce
  • pie crust Puff pastry or regular unsweetened pie crust


  1. Preheat the oven to 200 C
  2. Core the apple and pears and cut them into pieces. Cut the figs as well.
  3. Mix fruit, spices, and butter in a bowl until well combined.
  4. Place filling in a pie crust. I used a 20 cm form.
  5. Bake for 30 minutes or until done. Keep an eye on it.

Recipe Notes

How to make Powder douce you can find it at

Source: “Forme of Cury" c. 1390 @

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