Pear Tarte - Medieval Pear Pie
"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."
photo by COOKGIRl
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
directions
- 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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Reviews
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I've looked at this recipe and have planned to make it probably since the day it posted. Finally, today I prepared the pie and what a treat and adventure. I used d'Anjou pears and a white zinfandel. This crust recipe always works out well and it didn't fail me this time either: Recipe #187689. There was a good amount of liquid left over in the pie pan however. I also would increase the rose water to two tablespoons next time as I could barely detect it in the pie. Baked it in a ten inch cast iron skillet. A few family members thought it was an apple pie. PS It would be extra special to have seen some of the original recipe text in the introduction. ;) Reviewed for Afternoon Tea and Light Suppers February 2010. -
This was so delicious! I made it to bring to a friend's house tonight and it was a big hit. Everybody raved over the flavor. Even DH who never eats sugar had a small piece and loved it. This is a real keeper. Also, I added a bit more wine & spice to the syrup and served it hot in a mug like a cider. Also quite tasty. thanks! -
My husband planted 4 pear trees and for several years they didn't produce, however this year, we had pears out the wazoo. I stumbled on this recipe while searching for something to do with all of them. Boy was I glad. It was fabulous. My family was so surprised that a pear pie could taste so good! It was the first time any of us had tasted pear pie. I didn't have the rosewater so just brushed the crust with melted butter and sprinkled cinnamon sugar on top. Thanks Mysterygirl for translating this wonderful recipe. -
wonderul! i added whole allspice in with the cinnamon and cloves, and used white zinfindel because i had it lying around. also added more rosewater. have made it several times, and it never disappoints! -
Wow, this recipe is wonderful. Each of the ingredients complimented each other. Nothing was overpowering or oversweet as some recipes can get. I loved the hint of Rose. I didnt use White Wine but I substituted White Vermouth instead. EXCELLENT. Thankyou for sharing this recipe.
Tweaks
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Wow, this recipe is wonderful. Each of the ingredients complimented each other. Nothing was overpowering or oversweet as some recipes can get. I loved the hint of Rose. I didnt use White Wine but I substituted White Vermouth instead. EXCELLENT. Thankyou for sharing this recipe.
RECIPE SUBMITTED BY
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