My favorite pie from the Harvest Raid Pie Feast was lamb and bacon pie that I based on the recipes for mutton pies from The Good Huswife’s Jewell, 1596, found here. Neither recipe I referenced called for bacon, but the combination of bacon, these spices, and fruits is a decadent one I love.
To boile pie meate.
Take a legge of mutton, and mince it very fine with sewet and seeth it in a litle pan or an earthen pot with butter, and season it with cloues, mace, great raysons, and prunes, and salt, and serue it in a dish, and if you will, put in some iuyce of Orenges and lay halfe an orenge vpon it.
For to make mutton pies.
Mince your Mutton and your white to-gether, and when it is minced, season it with pepper, cinamon & ginger, and Cloues and mace, and prunes, currants and dates, and reasons and harde egges boyled & chop-ped verie small, and throw them on the top.
16th Century Lamb Pies
Prepared pie crust and lid
1 1/2 lbs Lamb, ground
1/2 package Bacon, diced
1/2 c dried Prunes
1/2 c dried Currants
1/2 c dried Dates
1/2 c dried Raisins
4 slices Orange
Long pepper, ground
1. Preheat oven to 350F.
2. In a bowl, combine ground lamb, bacon, dried fruits, and spices. I always eyeball spices or add until it smells right to me, but would recommend roughly using equal parts of everything but less salt and long pepper than the rest. Par-cook mixture in a pan, until lamb is mostly cooked through, keeping all liquids and fats.
3. Press pie crust into pan (I used a springform pan), then fill with lamb mixture. Place the four orange slices ontop of the lamb mixture, then cover with pie lid. Cut a hole in the center of the lid.
4. Bake for ~40min, or until crust begins to brown.
5. Let cool, remove from form, and dust lightly with powdered sugar when plating.