You are currently browsing articles tagged cookery.

While doing research for another project, I ran across this random little gem of a recipe. I had Scappi’s butter pie crust on hand and fresh pears, along with spices and dried fruit.  I thought to myself, why the hell not!  Let’s see what happens!  And a taste new dish is recreated.


  • A Winter’s Tale Pear Pie



    “…saffron to colour the warden pies (pears).  Mace, dates, non; that’s our of my note; nutmegs, seven, a race or two of ginger, but that I may beg; four pound of prunes, and as many raisins of the sun.” The Clown in A Winter’s Tale (Milton, pp. 20)



    Pinch of saffron

    4 pears

    1 tsp ea. ground mace, nutmeg, ginger

    20 dates (pitted and chopped)

    20 prunes

    1 C. raisins

  • ***Quick note before we get started, this pie is being made in a single serving pie mold.  I gave instructions for a full pie. If you want to do a single pie just cut everything down to 1/4. 



  • Gather your ingredients.  First things first!
  • Chop up your pears, dates, prunes.  Toss in the raisins and mix.


    Add your spices, mixing again.

  • Here I used a butter crust, because it is awesome! (and I love making it) along with the fact I had extra on hand.
  • Make a top for the pie.  I was pretty sloppy with this pie crust…a late night of cooking.   You can make a pretty pie topping with a little bit more effort.   If I were serving this to company, of course it would be much much nicer!

    An interesting note.  The Clown, in a The Winter’s Tale, didn’t ask for sugar.  The dried fruit and natural sweetness of the pear is supposed to cover the delicate flavors and natural sugars without any extra.

    Cutting into the pie…it just smells period.  That scent of spice and fruit that comes only with a real medieval cooking.

  • I hate to admit this, but I was skeptical about the no sugar thing.  Turns out the fruit pie is fabulous without.  Very tasty.

April 17, 2017 | No comments