Apple Pie

Medieval cooks were adept at finding substitutes for sugar, which was an expensive import. Here wine and dried fruits are used to sweeten apples. Purslane, a common herb in medieval times, has large leaves and a sharp taste like sorrel. If you want to use it in this apple pie recipe, add 3 tablespoons chopped sorrel or spinach to the chopped apple mixture, with the spices.

Cut up each apple and add figs and put in well-cleaned raisins and mix them together, and put in onion fried in