Introduction to Tudor Cuisine and Pies
The Tudor dynasty (1485–1603) was a period of great social and culinary transformation in England. Thanks to expanding trade routes and the influence of continental Europe, English cooks began experimenting with new ingredients and complex recipes. Pies were especially popular as they were practical, portable, and versatile.
While modern pies tend to be strictly savory or sweet, Tudor pies often combined meat with fruit and spices in a delicious interplay of flavors. Chewit was a term sometimes used to describe such pies, derived from Middle English chawet or chewet, referring to a rich pie filled with minced meat and preserved fruits.
The Cultural Context of Meat and Fruit Pies
The combination of meat and fruit in a single dish might seem unusual today, but it was commonplace in medieval and Tudor kitchens. This pairing arose from multiple factors:
a. Preservation and Seasonality
Before refrigeration, cooks relied on spices, sugar, and fruits to preserve and enhance meats. Fruits such as raisins, currants, and apples added moisture and sweetness, balancing the richness of meat.
b. Influence of the Spice Trade
The Tudor period coincided with growing access to spices such as cinnamon, cloves, nutmeg, and pepper. These exotic spices were luxury items that symbolized wealth and sophistication, and they paired beautifully with both meat and fruit.
c. Religious and Festive Occasions
Pies like chewit were often served during banquets and festivals. The blending of flavors suited the celebratory mood, and meat-and-fruit pies were a way to impress guests with culinary complexity. shutdown123