A pie recipe from the fifitenth century found on Let Hem Boyle
Take Cream a good cupful & put it in a strainer; then take yolks of Eggs & put thereto, & a little milk; then strain it through a strainer into a bowl; then take Sugar enough & put thereto, or else honey for default of Sugar, then color it with Saffron; then take thine coffins & put in the oven empty & and let them be hardened; then take a dish fastened on the Baker’s peel’s end; & pour thine mixture into the dish & from the dish into the coffins & when they do rise well, take them out & serve them forth.
Take a thousand eggs or more, I Volume,
Harleian MS. 279, c. 1420
3 dl [0,6 pt] flour
1 teaspoon salt
100 g [3,5 oz] butter
1 egg yolk
3 dl [0,6 dl] cream
4 egg yolks
3 tablespoons honey (or sugar)
a pinch of saffron
Heat the oven to 200 C / 390 F. Mix flour, salt, butter and one egg yolk together. Add ice water as much as it takes to make a good dough (couple spoonful). If you want to colour the crust with saffron, add saffron to the ice water before adding ice water to the flour mixture. Beat together all the filling ingredients in a bowl. Butter the pie dish and put the dough in the dish. If you want you can pre-bake the crust about 10 minutes. Then add the filling and bake till the pie is golden brown, about 15-20 minutes.
Comments from Saara wgo runs Let Hem Boyle: I totally forget to buy dry peas or beans for the pre-baking. You should use foil and pea/beans if you want to pre-bake the crust before filling it. So I skipped the pre-baking. I also decide not to colour the crust with the saffron. The pie was very good!