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Renaissance Pie Recipes

You Will Love Trying These Authentic Renaissance Recipes For Pie

Renaissance pie recipes often called for wine, nuts, herbs, fruits, and even minced meats. Renaissance pies were somewhat smaller and chewier than today's pies, spiced, and highly sweetened with sugar or honey.

The edges of the pies were often crimped and or festive occasions, their top crusts were decorated with comfits and molded sugar paste, and had flavored sugars strewn over them. Violet and rose flavored sugars were favored. Occasionally, the top crusts were extravagantly gilded with an edible gold leaf when served at royal banquets. You will enjoy trying these Renaissance pie recipes.

If you have difficulty reading the Early-Modern-English style of writing, or you need to shed light on any outdated ingredient names and cooking terms, please refer to The Renaissance Dessert Recipes Glossary.

Renaissance Pie Recipes

These authentic Renaissance pie recipes are taken from the second edition of "The Queen-like Clofet or Rich Cabinet" by Hannah Wolley, published by Richard Lowndes, London, in 1672.

Enjoy trying the early herb, minced meat, and pumpkin pie recipes from the time of Shakespeare.

To make good minced Pies
Take one pound and half of Veal parboiled, and as much Suet, fhred them very fine, then put in 2 pound of Raifins, 2 pound of Currans, 1 pound of Prunes, 6 Dates, fome beaten Spice, a few Caraway feeds, a little Salt, Verjuice, Rofewater, and Sugar, to fill your Pies, and let them ftand one hour in the Oven: When they go to Table ftrew on fine Sugar.

To make an Herb Pie
Take Spinage, hard Lettice, and a few fweet herbs, pick them, wafh them, and fhred them, and put them into your Pie with Butter, and Nutmeg, and Sugar, and a little Salt, fo clofe it and bake it, then draw it and open it, and put in Clouted Cream, Sack and Sugar, and ftir it well together, and ferve it in.

To make a Pumpion Pie
An early Renaissance recipe for pumpkin pie.

Take a Pumpion, pare it, and cut it in thin flices, dip it in beaten Eggs and Herbs fhred fmall, and fry it till it be enough, then lay it into a Pie with Butter, Raifins, Currans, Sugar and Sack, and in the bottom fome fharp Apples; when it is baked, butter it and ferve it in.

A Friday Pie without Fifh or Flefh
Wafh a good quantity of green Beets [tops], and pluck out the middle ftring, then chop them fmall, with two or three ripe Apples well relifhed, feafon it with Pepper, Salt, and Ginger, then add to it fome Currans, and having your Pie ready, and Butter in the bottom, put in thefe herbs, and with them a little Sugar, then put Butter on the top, and clofe it and bake it, then cut it up, and put in the juice of a Limon and Sugar.

Though the ingredients called for in the historic Renaissance pie recipes may seem a somewhat odd combination to our modern palettes, these early dessert pies are really quite delicious when judged on their own merits. Enjoy experimenting with these authentic Renaissance food recipes.

These historic pies are perfect for serving at an Elizabethan feast or Renaissance faire, and they would make a unique dessert for any occasion.

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