Apple Pie ‘From Taillevent’

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.


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


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

Comments are closed.