Raised Pie

Ingredients

• Dough for raised pie
• Egg (for washing)
• Bran (for filling)
• Savory jelly (for topping)
• Meat or game (for filling)

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

1. Prepare the dough for raised pie and determine the size needed.

2. Cut the base of the pie to at least ½ inch thick and dock with a fork to prevent blistering. Set aside on a baking pan.

3. Prepare the oval bottom, wash it with egg, and place it in the center of the base.

4. Roll out dough to ½ inch thick in a narrow strip, long enough to wrap around the oval bottom. Cut it 1 inch wide.

5. Wet the ends and lower edge of the strip, then wrap it around the oval piece on the base, joining the ends securely.

6. Fill the case with bran to within ½ inch of the top, cover with a thin layer of dough (with a small hole in the center), and wash the outside with egg.

7. Bake in a moderate oven (350°F / 175°C) until golden brown.

8. Once cooled, cut out the top, remove the bran, and the shell is ready for filling.

9. To make cornucopias, fold the dough into a cone shape, fill with bran, and bake separately.

10. Fill the shell with meat or game, then top with savory jelly.