- ¾ lb soft wheat flour
- 7 oz butter
- 7 oz sugar
- 2 eggs
- 7 oz milk
- 1 ¼ lb apples
- ⅝ lb pears
- lemon zest, grated
- 1/3 oz baking powder
Use a mixer or first a wooden spoon and then your hands to mix together the flour, egg, about 2,5 oz of melted butter, about 3,5 oz of sugar, baking powder, lemon zest and milk to make a soft to medium textured dough.
Roll out the dough into a layer about 1/2 inch thick. Place dough across a pie plate, either buttered and dusted with flour or lined with parchement paper. Wash and peel the apples and pears. Core the fruit and cut into slices.
Arrange the fruit on top of the dough and sprinkle with the remaining 3,5 oz of sugar and the 1 oz of butter broken into small flakes.
Bake at 400° F for 15 minutes, then lower to 350°F and bake for another 20 minutes or until the butter and sugar form a light, crisp crust on the fruit.
Pears, like any delicate and easily perishable fruit, were consided particularly valuable during both the Middle Ages and the Modern period. Their value came from their sweetness, something rare at the time, and because they were considered a special treat, something not needed to survive. Only the nobles were allowed to eat for pleaseure and not out of necessity. In the 17th century, pears became so popular among the nobles that various articles were written about how the fruit was cultivated, as well as how to peel and cut them. One of these texts was written by the gardener of Louis XIV, the Sun King, in which he claims to have selected 500 different types of pears that grow during different times of the year and allowing the king to always have pears on his table.
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