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 Creame. 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. Comments: 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. Redaction: 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. Evaluation: 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.