Pear Tarte - Medieval Pear Pie Recipe #108169
I have translated this from The English Huswife by Gervase Markham 1615 AD. It's unusual in that before this time pies were almost always made with a single crust while this one has two. Often a two crusted pie was called a coffin in that time period. Rosewater can be found in most healthfood stores or Middle Eastern groceries in the US.
by Mysterygirl
1 hour | 10 min prep
SERVES 8
- 3 cups dry white wine
- 1 cup sugar
- 1 cinnamon stick
- 4-5 whole cloves
- 3 lbs firm ripe pears, bosc work well
- 1/4 cup sugar
- 1 teaspoon rose water
- double crust pie crust
Topping
- 1 tablespoon butter
- 1/2 teaspoon rose water
- 1 tablespoon sugar
- Preheat oven to 400 degrees.
- Combine wine and 1 cup sugar in large heavy pot over medium heat.
- Stir until sugar dissolved.
- Add cinnamon and cloves.
- Peel pears, cut in half from top to bottom and remove core.
- Add pears to wine mixture and cook for about 5-7 minutes or until pears are just tender.
- Remove pears from syrup.
- Turn up heat on wine and bring to a rolling boil.
- Place bottom crust into pie pan.
- Top with sliced pears.
- Sprinkle pears with ¼ Cup sugar.
- Remove spices from wine syrup.
- Add 1 Tsp rose water to wine syrup mix well.
- Take 1/3 C of wine syrup and pour over pears.
- Place top crust on pie sealing edges by folding crust over edge of the bottom crust and pressing.
- Cut vent hole into center of pie and place pie on center rack in oven.
- Bake for 20 minutes then remove from oven.
- Melt 1 Tbsp butter and ½ tsp rose water then brush this mixture on top of pie.
- Sprinkle with tablespoon of sugar and return to oven.
- Bake for another 20 minutes or until pie is golden brown.
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