This apple-and-pear pie comes from a royal cookbook of 14th C. England.
The use of saffron gives an interesting orange tint to the fruit.
Period Source
Forme of Cury, Master Cooks of King Richard II, c. 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.
Modern Redaction
Filling: 2 apples, 1 pear, ½ cup raisins, 1 tsp sweet spices (cinnamon, ginger, nutmeg), 1 Tbsp butter, ½ gram saffron.
Allow ground saffron to bloom in a small dish of melted butter.
Grate or dice the fruit and combine with other filling ingredients.
Crust: 1 ½ cups flour, ¼ lb butter, ½ tsp sugar, pinch salt, 3/8 cup water (plus an optional ½ tsp vinegar).
Combine flour, salt and sugar. Use a pastry cutter or food processor to cut in the butter until it is reduced to pea-sized lumps. Add the water and stir until a dough forms, but do not over-kneed it. Press into a flattened ball and cover snugly in plastic wrap. Refrigerate for at least 15 minutes.
Roll out the crust using a floured surface and rolling pin, then transfer to a pie plate.
Add the fillings and bake at 350° until crust is golden, around 45 minutes.
Sources
- Tartys In Applis (1) at medievalcookery.com
- Tartys In Applis (2) at medievalcookery.com