Elizabethan Era recipes - Herring and fruit pie
Click here to view a printable version - requires PDF viewer8 inch unbaked pie pastry shell and lid.
1 pound of pickled herring, boned and cut into chunks
A supply of cold water
1 and half quarts of boiling water
1 large pear, peeled, cored and sliced
1 tablespoon of currants
1 Tablespoon of raisins
2 tablespoons of pitted minced dates
A pinch of sugar
Pinch of Salt
Quarter of a teaspoon of Cinnamon
2 tablespoons of dry white wine
1 tablespoon of Butter cut into small pieces
1 Teaspoon of Sugar
1) Bake the pie shell at 425 degrees for 10 minutes. Allow to cool.
2) Rinse pickled Herring in cold water.
3) Plunge Herring into the boiling water, cook for around a minute remove and drain.
4) in a bowl, combine remaining ingredients except Butter and the teaspoon of sugar. Add the Herring
5) using a slotted spoon to strain off the excess liquid transfer the mixture from bowl to the pie shell.
6) Dot the mixture with butter
7) Cover pastry lid and crimp edges. Slash the lid in a few places to allow the steam to escape.
8) Sprinkle lid with Sugar
9) Bake at 375 degrees for 1 hour.
Serves 6 people.