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| Still Life with Pies (17th c.) |
"To make a Pompion-Pie. Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your pie with sharp Apples, and a little Pepper, and a little salt, then close it, and bake it, then butter it, and serve it in hot to the Table."
Hannah Woolley, The Queen-Like Closet, or Rich Cabinet (1670)Paraphrase: prepare your pan, pare your pompion, put it in paste with pepper.
Sounds good. I assume they mean a paste made with flour/oil thinly spread on the pan to form a crust. Then adding sliced apples and pumpkins, a little salt (I would add some sugar but it would be ok without) then bake it until everything inside turns soft, add whipped cream instead of butter and serve.
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