Chestnut pie has been documented back to the
Middle Ages in French cookbooks[7] and to the 15th century in Italy, in the book De honesta voluptate et valetudine ("On honourable pleasure and health") written by the
gastronomistBartolomeo Platina.[8] Platina's recipe, titled torta ex castaneís, called for the use of boiled and ground chestnuts in the pie.[8] The chestnuts were ground using a
mortar and pestle, milk was added and then the mixture was strained.[8] After this step, the ingredients for a
spelttart were added.[8] The use of
saffron was recommended to add coloration to the dish.[8]
In the 16th century, the pie was prepared and documented by
Bartolomeo Scappi in his 1570 book Opera dell'arte del cucinare, which was focused upon Italian
Renaissancecuisine.[8] The recipe included the use of dried and fresh chestnuts in the pie.[8] Scappi's recipe recommended using chestnuts that were not entirely ripened, gathered in August.[8]
An 1858 recipe for sweet chestnut pie uses chestnuts
glazed with orange flowers, in the dish's preparation, which are placed inside the pie.[9]
A 1908 recipe for a savory chestnut pie uses shelled chestnuts, Spanish onion,
haricotstock, salt and pepper.[10]
Savory chestnut pie
Savory chestnut pie may be prepared with various additional ingredients such as mushrooms, garlic[6] onion, celery,[11]leeks and
butternut squash,[5] among others. A 1915 recipe uses boiled and shelled chestnuts,
canned mushrooms, a
white sauce and a
biscuit dough in preparation of the dish.[12]
Sweet chestnut pie
Sweet chestnut pie may be prepared as a
cream pie.[a][3][14] Chocolate may be used as an ingredient in sweet chestnut pie.[4][15] It may be served topped with whipped cream.[3]