Why is it medieval?
Because there’s no sugar in it!
I know, I know: this recipe called for at least 2/3rds of a cup, and I realized about five minutes ago that I had forgotten to add any. I am cheerfully dreading how tart and/or nasty this thing’s gonna taste in two hours. On the bright side? At least I’m cutting my processed sugar intake, right?
Right?
To quote the late, great Judge Smails: “Well!!?!?!? We’re waiting!!!”
It actually wasn’t bad. Not very sweet, obviously, but it should be fine with ice cream.
Wouldn’t a medieval pie use an alternate source of sweetener such as honey? Could see using a small amount maybe a 1/4-1/2 cup of honey to add a good flavour.