Monday, July 1, 2013

Fruit and Fish Pie

The last voice heard from the house was an 18th Century ancestor's blood-curdling screams in the dark of night. What was it about the "house" that made people tremble? Why had no one dared venture near it since 1789?

18th Century Fruit and Fish Pie

  • Figs, minced
  • Raisins
  • Apples, peeled, cored, & minced
  • Pears, peeled, cored, & minced
  • White wine
  • Sugar
  • Cooked Salmon, Cod, or Haddock meat, minced or shredded (leftovers are fine)
  • White Pepper
  • Whole spices - Cinnamon Sticks, Black Peppercorns, Cloves, Ginger, etc. - wrapped up in cheesecloth
  • Salt
  • One nine-inch deep dish pie shell with pastry lid
  • Pitted Prunes
  • Dates, quartered
DIRECTIONS: Place the figs, raisins, apples, & pears in a large pot; cover with wine and add sugar to taste - it should be just slightly sweet, but not overly so. Add fish, spices, & salt to taste. Bring to a boil, then reduce heat to a simmer. Allow the mixture to cook until it has reduced and thickened. Remove the spices in cheesecloth. Remove the pot from the heat and let cool. Place the filling in the pie shell and arrange the prunes and dates on top. Cover with the pastry lid. Bake until pastry is a golden brown. Serve forth!

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