This recipe is not in the original Le Viandier de Taillevent manuscripts, but appears to have been added a century later as the manuscript was recopied. One of our favorites, but we left it out of our Gothic Feast cookbook because of the late addition.
Ingredients:
3 oz onion
1/2 cup figs
1/2 cup raisins
1 lb apples
1 cup applesauce
3 tbsp. butter
1 1/2 pinch saffron (divided)
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp anise
2 pie crusts
Instructions
Heat oven to 350. Line an 8 inch pie pan with one crust, set aside
Soak raisins in warm water
Chop Onions finely, chop Figs into half inch slices/pieces
Put 1/2 pinch saffron in 2 tsp hot water and leave to soak
Mix applesauce with wine, ginger, cinnamon, anise and 1 pinch saffron
Peel apples and slice thinly
Melt 1 tbsp butter in a skillet and add onions. Saute until caramelized. Add the remaining butter to melt.
Drain raisins, mix apples, raisins, figs, onions and butter
Arrange apple mixture in pie dish, cover with applesauce mixture
Cover with top crust, seal edges, and slit or decorate top
Brush with Saffron water
Bake for 40 minutes or until pretty
Recipe ©2014 Madrone Culinary Guild