Shakespeare Pear Pie Recipe

Even today, Shakespeare is widely read in school and university syllabuses, by scholars as well as by the general hoi polloi. Most of his themes that deal with love, friendship, greed, fear and revenge are still relevant today. In the month of April, the buzz round Shakespeare’s works is even greater, as April is the month of both his birth and his death.

The Bard and His Food

In many of his plays, Shakespeare makes various references to feast or to some sort of food. Scholars estimate that there are 2000 culinary references in the Bard’s work and that the word ‘feast’ appears 100 times.

One particular reference that stuck with us was a grocery list that the Clown in The Winter’s Tale carries with him for the sheep-shearing feast; on the list are five pounds of currants, seven nutmegs, ginger, four pounds of prunes and raisins and saffron, to color warden pies.

Warden Pies

The warden pie was a popular pie in the Tudor period, made using warden pears and spices. Warden pears are found in Warden Abbey in Berks.

To commemorate the month of the Bard’s birth, we’re sharing a pear pie recipe with you; it may be a little difficult to get hold of warden pears here in India, so you may substitute them with fresh pears. Serve the pie as a dessert or snack.

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Servings

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Ingredients

• 1 inch packet pastry for 9double crust pie
• 1/2 cup white sugar
• 3 tbsp all purpose flour
• 1/4 tsp Salt
• 1 tsp ground cinnamon
• 1 tsp lemon zest
• 5 cups pears peeled and sliced
• 1 tbsp butter
• 1 tbsp Lemon juice

Servings MetricUS Imperial Ingredients 1 inch packet pastry for 9double crust pie 1/2 cup white sugar 3 tbsp all purpose flour 1/4 tsp Salt 1 tsp ground cinnamon 1 tsp lemon zest 5 cups pears peeled and sliced 1 tbsp butter 1 tbsp Lemon juice

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Instructions

1. Preheat an oven to 450 degrees F.
2. Mix together the sugar, salt, cinnamon and lemon zest.
3. Line a 9 inch pie pan with half the pastry.
4. Layer the slices of pears in multiple layers in the crust, alternating each layer with the sugar, salt and cinnamon mixture.
5. Once the pie crust is full, place the top half of the crust and flute the edges.
6. Cut slits in the top crust and bake for ten minutes.
7. Then, reduce the temperature to 350 degrees F and bake until the crust is golden, for 35-40 minutes.
8. Take the pie out of the oven and allow it to cool.
9. Serve.