Viking Pie" Redaction by THL Dagonell From "The Closet Opened" by Sir Kenelme Digbie (1669) [pg. 192] A HERRING-PYE Put great store of sliced Onions, with Currants and Raisins of the Sun both above and under the Herrings, and store of Butter, and so bake them. From The English Hous-wife by Gervase Markham (1615) "A Herring Pye Take white pickled Herrings of one nights watering, and boyl them a little. Then take off the skin, and take onely the backs of them, and pick the fish clean from the bones. Then take good store of Raisins of the Sun, and stone them, and put them to the fish. Then take a warden or two, and pare it, and slice it in small slices from the core, and put it likewise to the fish. Then with a very sharp shredding knife shred all as small and fine as may be; then put to it good store of Currants, Sugar, Cinamon, slic't Dates, and so put it into the coffin, with good store of very sweet Butter, and so cover it, and leave onely a round vent-hole on the Top of the lid, and so bake it like pies of that nature: When it is sufficiently bak't, draw it out and take Claret Wine, and a little Verjuyce, Sugar, Cinamon, and sweet Butter, and boyl them together: then put it in at the vent-hole, and shake the pye a little, and put it againe into the Oven for a little space, and so serve it up, the lid being candied over with Sugar, and the sides of the dish trimmed with Sugar. 1 pie shell with lid 1 quart jar of pickled herrings with onions in wine sauce 1 large pear 2 tablespoons raisins 2 tablespoons currants 2 tablespoons chopped dates 2 tablespoons butter 1-1/2 teaspoon sugar, separated 1/2 teaspoon cinnamon I used frozen pie shells which I found to be a bother getting them to seal together properly. The next time I make this, I'm going to make my own pie crust. Separate the herrings and onions from the wine sauce they come in. DO NOT throw out the wine sauce, set it aside. Put a pot of water on to boil. While the water is heating, dice a large pear and put the diced fruit in a large mixing bowl. When the water is at full boil, dump in the onions and herring and let boil for two minutes. Strain the water. If a piece of herring disintegrates in your fingers when you try to pick it up, it's ready. Add the boiled herring and onions to the mixing bowl. Add the raisins, currants, dates, butter, 1/2 teaspoon sugar, 1/2 teaspoon cinnamon, and the wine sauce to the mixture and blend everything together. The verjuice mentioned in the original recipe is sour grape juice. The wine sauce along with the pickling spices in it, makes a perfect substitute for claret wine and verjuice. Pour the mixture into the pie shell and spread it out evenly. Cover the pie with the lid and crimp the edges to seal them. Poke holes with a fork to release any steam from the fruit. Bake in a pre-heated oven at 375* for one hour. Serve hot. The ingredients sound like a strange combination, but if you like herring, you will love this pie. My wife and I made an entire meal of just this pie. We christened it "Viking Pie" because of the pickled herring, even though the recipe is actually early 17th century English.