Instructions
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Preheat the oven to 425 °F (220 °C). Line a nine‑inch pie dish with the prepared pie crust.
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Peel the pumpkin, remove the stem and seeds, then quarter it. Slice the pumpkin into ¼‑inch thick pieces. Core and slice the apples similarly.
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Heat 2 Tablespoons of butter in a skillet over medium heat (add more butter or oil as needed for later batches). Combine the fresh herbs with the beaten eggs, then dip the pumpkin slices in the egg mixture, coating lightly. Fry the pumpkin slices for about 10 minutes, turning as needed, until soft. Work in batches so the pan never holds more than three layers of pumpkin.
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While the pumpkin fries, arrange the apple slices on the bottom of the lined pie crust.
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Transfer the cooked pumpkin to a bowl; add the remaining 2 Tablespoons butter, raisins, currants, sugar and sherry. Mix until everything is evenly coated. Spread this mixture over the apples in the crust, smoothing the top.
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Bake the pie at 425 °F for 20 minutes, then reduce the oven temperature to 375 °F (190 °C) and continue baking 40‑50 minutes, or until the top is bubbling and golden.
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Remove the pie, place it on a wire rack, and scatter the last 2 Tablespoons of butter over the hot surface to melt. Allow the pie to cool completely before slicing.
Video
“"Pumpion" Pie from 1670 | The History of Pumpkin Pie” by Tasting History with Max Miller, watch on YouTube.
About this recipe
This pumpkin pie follows a 17th‑century recipe, blending thinly sliced pumpkin and sharp apples with butter, raisins, currants, sugar and a splash of sherry. Fresh herbs mixed into beaten eggs give the filling a fragrant lift, while the buttery crust holds everything together. The result is a sweet‑savory pie that feels both rustic and refined. Serve it at room temperature, sliced, with a pat of melted butter on top for a classic presentation that highlights the historic flavors.
