Original Recipe:
From "The Good Huswifes Jewell" by Thomas Dawson (1596)

To make fine paste
Take faire flower and wheat, & the yolkes of egges with
sweet Butter, melted, mixing all these together with
your hands, til it be brought down paste, & then make
your coffins whether it be for pyes or tartes, then you
may put Saffron and suger if you wil have it a sweet
paste, having respect to the true seasoning some use
to put to their paste Beefe or Mutton broth, and some

A tart of proines
Make your Coffine two inches deepe round about, then
take ten or twelve good apples, pare then and slice
them, and put them into the Paste with two dishes of
butter among the apples then cover your tart close with
the Paste, and breake a dishe of butter in peeces, and
lay it upon the cover because of burning in the Panne.
And when the apples be tender, take it forth and cut
of the cover, & beate the apples together till they be
softe, and they be dry put the more butter into them
and so season them with Sinamon, Ginger and Suger, then
must you cut your cover after the fashion, leaving it
upon your Tarts, serve it with blaunch pouder.

Cariadoc and Elizabeth have written that the only period pie crust recipe 
they have found was in "A Proper Newe Book" and consisted only of a list of 
ingredients: 3/4c white flour, 1/4c wheat flour, 1/3c salted butter, 
2-1/2T water. I used this to approximate amounts after doubling the recipe.

1 cup white flour
1 cup wheat flour
2 egg yolks
2/3 c. butter
12 apples
1/2 t. cinnamon
1/4 t. ginger
1/4 t. sugar
sprinkle cinnamon & sugar

Pre-heat oven to 400* Blend flours, butter egg yolks into dough. The process 
goes quicker if you use a wooden spoon and your hands instead of a blender. 
Core and slice a dozen apples. The process goes quicker if you use an apple 
corer and don't bother peeling the apples. Roll out the dough and use half of 
it to line a pie pan. Fill with apple slices. Sprinkle with cinnamon, ginger 
and sugar. Use the other half of the dough to cover the pie. Sprinkle lid 
with additional cinnamon and sugar. Bake at 400* for 50 min. Serve hot.

For a first attempt, it was edible, but that's it's only saving grace. It 
came out as baked apple chunks mixed with cracker pieces. The pie crust 
didn't hold together at all. I need to make a couple more pies using mundane 
recipes to figure out where I went wrong.