Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is a recipe for a pie from the famous collection of medieval "Forme of Cury" (Manner of Cuisine) recipe collection (around 1380). The taste is very mild and not too sugary as you don't add any extra. N.B. The recipe actually called for 1/2 teaspoon of red sandalwood powder and not cardamom. I didn't use red sandalwood powder because it isn't so easy to find; I replaced it with a bit of cardamom. You can see below that I didn't put sandalwood powder in the recipe below; that's because the website didn't recognize that spice and wouldn't let me save it. I also mixed a bit of arrowroot with the almond milk - mix some arrowroot into a about 2 tablespoons of cool almond milk; heat remaining almond milk gently and then stir in the cool almond milk into the heated.

Ingredients Nutrition

Directions

  1. Bake pie pastry at 425 degrees F. for about 8 minutes. Remove from oven.
  2. Put 2 tablespoons of cool almond milk into a shot-glass and dissolve arrowroot in it while gently heating the remaining milk.
  3. pour almond milk with arrowroot into the heated almond milk and stir. turn heat to low.
  4. Melt butter in a heavy skillet.
  5. Toss apple and pear slices in butter and fry for about 5 minutes.
  6. Stir in the dried fruit.
  7. Stir the red sandalwood powder into the almond milk (or cardamom), then stir it into the fruit mixture along with the remaining ingredients.
  8. Place the fruit mixture into pie pastry.
  9. Bake pie at 350 degrees F. about 35 minutes or until fruit is soft. I baked it for longer because it took about 50 minutes to get soft.