Pumpion pie original 1670 recipe (from the queene-like closet)
Cook: 20 min at 425 deg. F Cook: 40-50min at 375 deg F Yield: 1 9-inch pie
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
1 pie dough crust - See: Pie Crust with Bisquick.
Set the oven to 425 deg. F and line a pie dish with your pie dough. (Optional: Pre-bake the crust before filling it.)
Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
Mix the herbs into the beaten eggs.
Put 2 tablespoons of the butter into a frying pan and set over medium heat. (Depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil.) Dip the pumpkin slices into the egg mixture, coating them lightly, place them into the frying pan and fry for about 10 minutes, or until the pumpkin is quite soft. (Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.)
While the pumpkin fries, line the bottom of your pie crust with the apples.
Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top.
Bake for 20 minutes at 425 deg. F
Reduce heat to 375 deg. F and bake 40-50 minutes longer, or until the top of the pie is bubbling.
Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in.
Cool completely before slicing.
$Source: /repo/per-bruce.cvs/com/doc/recipe/dessert-pumpion-pie.html,v $ $Revision: 1.4 $; $Date: 2024/03/28 06:14:56 $ GMT