Imagine a culinary journey that bridges centuries, where every bite tells a story of medieval kitchens and royal banquets. The Fourteenth Century Pie is not just a recipe; it's a gastronomic time machine that brings the rich, complex flavors of medieval cuisine directly to your dining table. This extraordinary dish combines succulent meat, sweet dried fruits, and aromatic spices in a golden, flaky crust that will make you feel like a noble from the Middle Ages. Prepare to be amazed by a recipe that has survived hundreds of years and continues to delight food lovers today!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Medieval
Serves: 1 pie
Ingredients
- 1 pie crust
- 1 lb meat (beef or lamb)
- 1/2 cup dried fruits (raisins or currants)
- 1/2 cup spices (cinnamon, nutmeg)
- 1/4 cup honey
- 2 cups broth
- 1 egg (for egg wash)
Instructions
- Prepare the pie crust by rolling out the dough to fit a 9-inch pie dish. Carefully line the dish, ensuring the crust covers the bottom and sides evenly. Refrigerate the crust while preparing the filling.
- Cut the meat (beef or lamb) into small, uniform cubes approximately 1/2 inch in size. Pat the meat dry with paper towels to ensure proper browning.
- In a large skillet, brown the meat over medium-high heat until it develops a rich, golden-brown exterior. This process should take about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add the dried fruits (raisins or currants) to the browned meat. Sprinkle the spices - ground cinnamon and nutmeg - evenly over the mixture.
- Pour the honey and broth into the skillet, stirring to combine all ingredients. Reduce heat to low and simmer the mixture for 20-25 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Preheat the oven to 375°F (190°C). Remove the prepared pie crust from the refrigerator.
- Carefully transfer the meat and fruit mixture into the prepared pie crust, spreading it evenly. Ensure the filling reaches the edges of the crust.
- Create a top crust by rolling out the remaining dough and placing it over the filling. Trim the edges and crimp to seal, cutting a few small vents to allow steam to escape.
- Prepare the egg wash by whisking the egg with a tablespoon of water. Brush the entire surface of the pie crust with the egg wash to create a golden, glossy finish.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is a deep golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 15-20 minutes before serving. This allows the filling to set and makes cutting easier.
- Slice and serve the pie warm, presenting a traditional medieval culinary experience that blends sweet and savory flavors.
Tips
- Meat Selection Matters: Choose high-quality beef or lamb with good marbling for the most tender and flavorful filling.
- Spice Precision: Freshly ground cinnamon and nutmeg will elevate the flavor profile dramatically compared to pre-ground spices.
- Browning Technique: Take your time when browning the meat. A deep golden color means maximum flavor development.
- Moisture Control: Pat the meat dry before browning to ensure a perfect sear and prevent steaming.
- Resting is Crucial: Allow the pie to rest after baking. This helps the filling set and makes cutting much easier.
- Egg Wash Secrets: For an ultra-glossy crust, use a combination of egg yolk and a splash of milk instead of whole egg.
- Experiment with Fruits: While raisins and currants are traditional, try adding chopped dried apricots or dates for a unique twist.
- Serve with Authenticity: Pair your pie with a robust red wine or a hearty ale to complete the medieval dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
