To Make a Close Tart of Green Peas
but I really liked the simpler and alliterative name of Pease Pie.
A bit of history: What we call a "pea" (plural: peas) was once called a "pease" with the plural of "peasen". Somewhere in the transition from Middle English to modern English, the singular became plural and that sounds right to us today.
It is spring and I have been a whirling dervish in my garden. My thoughts turned to fresh vegetables and herbs and interesting ways to prepare them. My thoughts also noted that I have one pie crust in the refrigerator that needs to be used.
So I explored my books and found this recipe mixed in with a variety of fruit pies recipes:
Take half a peck of green peas, sheal them, and seethe them, and cast them into a collander, and let the water go from them. Then put them into a tart whole. Season them with pepper, saffron, and salt, and a dish of sweet butter. Close and bake him almost one hour. Then draw him and put to him a little verjuice, and shake them and let them into the oven again, and so serve it.
A pie made with peas as the primary ingredient? I'm not sure how I feel about it but, since I like peas, I thought I would give it a try. A peck is about 8 quarts.
By the way, the book I found it in is The Good Housewife's Jewel by Thomas Dawson. It was originally published in 1596. The recipe is on page 76.
I needed to make some changes based on my modern ingredients. I'll admit it: the green grocer's had fresh peas in the pod in stock but I just flat out did not want to shell them. Not even the less-than-half-a-peck I expected to fit in my single pie crust. So I took the easy route and bought a 1 pound bag of frozen peas. (Do I get extra credit for them being organic?)
I also have discovered, through this blog and from my demonstrations, that I am not fond of saffron. I'm not sure if that is a blessing or a curse, considering how people rave about the flavor but complain about the cost. My first decision for a substitute was nutmeg -- it just seemed like it would be good. That is what you see in the picture. What I decided on after the picture was taken was to include about a tablespoon of fresh spearmint from my garden. Peas and mint are a special flavor combination!
Finally, I don't have verjuice, an acidic juice of crab apples or unripened grapes, but the standard substitute is a mild vinegar. I used red wine vinegar.
|I hadn't thought of the mint yet|
After they were drained, I poured about 2 tablespoons of melted butter over the peas and stirred. Then I added a little bit of pepper and salt, a little bit of nutmeg, (less than 1/8 tsp of each), and the tablespoon of finely chopped mint and stirred again.
I agreed that this pie needed a cover but with only one crust at hand, I decided to make it more of a turnover. I used a pie pan to help hold the ingredients and only filled half of the crust. My impression was that it was too full but I went ahead and used all of the filling.
Then I folded it over, crimped the edges, and cut a hole in the top for venting. After I took this picture, I put a dab of butter on top of the hole and put it in a 375 degree F oven for 25 minutes.
The result? The crust broke open and spilled some of the liquid into the pan. I didn't want to cook it longer to brown the crust more because I worried about scorching the exposed peas. I was beginning to think this recipe was a failure!
Thus I so served it.
The Verdict Wow, I really liked it! The peas rolled out onto the plate, of course, but it actually made the pie look more appealing to me. The flavor was amazing -- peas and mint and the slight bite of vinegar was an excellent combination. The pepper, salt, and nutmeg were definitely in the background, playing a very subtle role.
I have to be honest: I felt as I was making the pie that the crust might be a waste of time. Why not just eat the pea filling "as is"? I was wrong. The crust added a neat counter flavor and texture to the peas and their minty-ness. It made me think of how it is fun to embed peas in mashed potatoes before eating them, but the flavor was shifted to slightly sweet. Plus the crust was just crunchy enough to make it interesting. I went back for seconds. I'll have the rest tomorrow!
If (when!) I make it again, I'll use two crusts so there is less chance of a break. I will also consider adding some sauteed onions to the mix.
I recommend it as a different take on serving peas for dinner. I would pair it with a roast to add both the veggie and the starch components. Yum!