Medieval Pilgrim Pie!
In English, 7D are enjoying their studies of Chaucer's Canterbury Tales. Taking on the role of a specific pilgrim for their Speaking and Listening assessment Daniel Claydon (as the Cook) went the extra mile and took away the recipe for a 14th Century Pie making it with all the correct ingredients. The rest of the class and the English Department teachers were very impressed, and needless to say there was none left at the end of the day!
A Medieval Recipe by Guillaume Tirel-Taillevent for a tarte aux pommes, circa 1375.
- 250g flour
- Half tsp salt
- 75g cold butter
- 2 tbsp cold lard
- 5 tbsp cold water
- 1 onion
- 2 tbsp oil or butter
- 5 dessert apples
- 3 chopped dried figs
- 75g raisins
- Large glass of port of sweet white wine
- 1 tsp ground cinnamon
- Half tsp ground ginger
- Half tsp crushed aniseed
- Pinch of saffron infused in tbsp. boiling water
Sift the flour with salt. Add the butter and lard. Rub in the mixture until it is crumbly. Stir in water to soften the pastry. It should not be sticky. Knead it until smooth. Wrap and leave for 30 mins.
- Fry the onion in butter or oil until it softens.
- Peel the apples core and chop two of them. Mix them with the onions, figs, raising and most of the wine.
- Grate the rest of the apples and mix them with the rest of the wine. Add about a third of this to the mixture of raisins and apples.
- Stir in the cinnamon, ginger, aniseed and half of the saffron liquid into the remainder of the grated apples.
- Roll out about half of the pastry and line a pie tin with it. Spread the raisin mixture in the bottom and put the spiced apple mixture on top. Press it down well.
- Roll out the rest of the pastry to make a lid. Put it on top and seal the edges.
- Brush the top of the pie with the rest of the saffron liquid.
Make a small hole in the centre of the pie to allow steam
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