📝 Ingredients (1 pie)

For the filling

• 5–6 tart apples (like Granny Smith), sliced thin

• ½ cup raisins or chopped dates

• 2–3 tbsp honey (to taste)

• 2 tbsp butter

• 1 tsp cinnamon

• ½ tsp ginger

• ⅛ tsp cloves

• A pinch of saffron steeped in 1 tbsp warm water (optional but traditional)

• 2 tbsp water or apple cider

• Pinch of salt

For the crust (modern, edible version)

• 2 cups all-purpose flour

• ½ cup cold butter

• ½ tsp salt

• 6–8 tbsp cold water

(If you want a truly medieval hard “coffin crust,” I can give that too.)

🍳 Instructions

1. Prepare the crust

1. Mix flour and salt.

2. Cut in cold butter until it resembles coarse crumbs.

3. Add cold water, a tablespoon at a time, until dough comes together.

4. Divide into bottom and top portions.

5. Chill for 30 minutes.

2. Prepare the filling

1. In a pan, melt butter.

2. Add apples, dried fruit, honey, spices, and saffron water.

3. Add 1–2 tbsp water or cider.

4. Cook on medium for 5–7 minutes until apples soften but don’t fall apart.

5. Let cool slightly.

3. Assemble

1. Roll out bottom crust into a pie pan.

2. Add filling.

3. Cover with top crust; seal edges and cut a few vents.

4. Bake

• Bake at 375°F (190°C) for 40–50 minutes, until golden.

5. Serve

Best warm. Medieval cooks ate it plain or with fresh cheese; modern option: a scoop of ice cream or whipped cream.