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“Forme of Cury” c. 1390.

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.”2Translation: medievalcookery.com

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

Find a recipe for a good pie crust here

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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

Ingredients

• 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

Instructions

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 medievalcookery.com.

Source: “Forme of Cury" c. 1390 @ medievalcookery.com