Tart de brymlent (a medieval lenten tart)

Dough; for 9 inch pie crust
  1 1/2 lb Salmon; cod, haddock or a
           -mixture
      2 tb Lemon juice
      2 tb butter
      2 ea Pears;peeled, cored & thinly
           -sliced
      2 ea Apples;peeled,cored & thinly
           -sliced
      1 c  White wine
      2 tb Lemon juice
      2 tb Brown sugar
      5 ea Cubebs:* , thinly crushed
    1/8 ts Cloves, ground
    1/8 ts Nutmeg
    1/4 ts Cinnamon
    1/2 c  Raisins
     10 ea Prunes; pitted & minced
      6 ea Dates; minced
      6 ea Figs, dried; minced
      3 tb Red currant jelly; or Damson
 
  *"The cubeb,an aromatic pepper commonly used in medieval times, can
  still be bought in many spice shops."
    Preheat the oven to 425F and bake the pie crust for 10 minutes. Let
  cool. Cut the fish into 1 1/2" chunks, salt lightly ands sprinkle with
  2 tbsp lemon juice. Set aside. Melt the butter in a large, heavy
  skillet and toss the pear and apple slices in it until they are
  lightly coated. Combine the wine, lemon juice, brown sugar, spices and
  dried fruits, and add to the mixture in the skillet. Cover and simmer
  about 15 minutes or until the fruit is soft but still firm. Check the
  flavoring, and drain off excess liquid. Paint jelly on the pie crust.
  Combine fish chunks with fruit and place the mixture in the crust.
  Bake at 375F for 15-25 minutes, or until the fish flakes easily.