I’ve talked before about cooking dishes for “in lent” and alternative thickeners but I thought this pie, “A Frydayes Pye” was interesting because it deviates in instruction from what I expect from a herb and apple pie.
I have the recipe for “Tarts of Borrage” on page 229 of my Big Buttes Book, and its different from the recipe below because it wilts, or blanches the herbs, and softens the fruit before they are baked. They are also baked along with egg yolks, which this recipe also doesn’t have.
I’ve combined the ingredients, and I started making this using a closed pie instead of an open tart so the greens wouldn’t dry out, and I felt it was more “coffin” as described in the original.
Well after 45 minutes it was a soggy wet mess. I opened the lids and cooked them uncovered for another 30 minutes to try to salvage them.
The greens did dry out with the open lid but it wasn’t unpleasant. My husband had thirds, so not a complete disaster.
My dog keeps trying to steal it, which is weird. He isn’t a table surfer, but he seems strangely motivated.
I consider the pie a failure, but luckily I have a husband (or a dog) who will hide the evidence. When reading through historic recipes, we don’t have the author’s notes or reasoning behind their decisions. We just have to try it as written and see what happens.
I also think that if I’d cooked them as smaller hand pies and on a higher heat it might not be as soggy. Also blanching the veggies and squeezing out the liquid would go a long way.
A Fridayes Pye, without eyther Flesh or Fish. Wash greene Beetes cleane, picke out the middle string, and chop them small with two or three well relisht ripe Apples. Season it with Pepper, Salt, and Ginger: then take a good handfull of Razins of the Sunne, and put all in a Coffin of fine Paste, with a piece of sweet Butter, and so bake it: but before you serue it in, cut it vp, and wring in the iuyce of an Orenge, and Sugar. John Murrell A NEVV BOOKE of Cookerie (England, 1615)