Medieval Apple Pie

England's first recorded apple pie (c. 1390): hot water crust filled with mashed apples and pears, dried fruit, and medieval spices.

prepPreheat oven to 375°F / 190°C
8 to 10 threads saffron	Soak saffron in water	Mix fruit mush with saffron water, raisins & figs	Mix in sugar and spices	Line pan with 3/4 dough, fill with fruit mixture	Top with 1/4 dough, crimp edges, vent	Brush with egg wash (optional)	Bake 375°F / 190°C, 45–50 min until filling bubbles
A few tablespoons water
1.3 kg apples, a mix of sweet and tart, cored and roughly chopped	Mash apples and pears
450 g pears, cored and roughly chopped
80 g raisins
60 g chopped dried figs
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/8 teaspoon cloves
235 ml water	Boil water, melt suet & salt	Mix hot fat into flour, knead until smooth
225 g suet or lard
500 g flour
1 teaspoon salt
1 egg for egg wash (optional)

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