A Pear Pie
From De honesta voluptate et valetudine Book 8- Platina

#30 Mix and cook under ashes and coals almost all those things we described for gourds with rape and pears or quinces, well cooked and ground up. Glaucus will devour this because he is tortured by dysuria and compains that passion is deadened in him.

#29 Gourd Pie: Grind well-washed gourds as you are accustomed to do for cheese, then boil a little either in rich juice or in milk. When they have been half cooked and passed through a sieve into a bowl, mix, adding as much cheese as I described before, half a pound of sowbelly or very fat udder, boiled and pounded with a knife, or, in place of these, if it pleases you, add the same amount of butter or fat, half a pound of sugar, a little ginger some cinnamon, six eggs, a cup of milk, and a little saffron. Cook this in on oiled earthenware pot with an undercrust, under or over a slow fire. Some add pieces of pastry leaves which they call crepes in places of an upper crust. When it is cooked and transfer into a dish, sprinkle with sugar and rose water. Let Cassius not eat this because he suffers from collic and stone. It is likewise difficult to digest and nourishes badly.

3
15 oz can Pears in lite syrup - drained
1/2 lb
Ricotta cheese
1/4 lb
Butter
3
Eggs
1 T
Fresh Ginger - Minced
1 t
Cinnamon
10 threads
Saffron
1/2 C
Milk
2
Pie Shells
1/2 C
Sugar

Measure out milk & warm it slightly. Crush saffron and put in milk to steep (must steep until there is a significant change in the color of the milk). Drain pears well. Peel & mince ginger. Measure out all ingredients into a large bowl. Mix with a hand held wand type blender or with a food processor until smooth. Pre-heat oven to 350 degrees F. Pour mixture into blind baked pie shells and cook for 1 hour & 15 minutes.

Fresh pear option: Take 8 pears, peel, core and shred in a food processor. Put shredded pears into a saucepan and add 4 cups of milk (or enough to just cover). Cook over medium heat stirring almost constantly to avoid scorching until the pears are slightly tender (15 minutes or so). Drain pears well, saving milk. Use 1/2 C of this milk for steeping the saffron. After the pears have cooled - proceed as above.