From the Good Huswives Handmaid

"Blanch almonds and beat them, and strain them fine with good thicke Creame. Then put in Sugar and Rosewater, and boyle it thicke. Then make your paste with butter, fair water, and the yolks of two or three Egs, and so soone as ye have driven your paste, cast on a little sugar, and rosewater, and harden your paste afore in the oven. Then take it out, and fill it, and set it againe, and let it bake till it be wet, and so serve it".

8-inch pie pastry shell
1 1\2 cups blanched almonds, ground
1 1\2 cups heavy (double) cream
1 tablespoon + 1 teaspoon sugar
4 teaspoons rosewater
1\4 to 1\2 cup sugar

Bake the pie shell at 220 (425F) for 10 minutes, then reduce the temperature to 175 (350F) and bake for another 5 minutes. Cool. Combine the rest of the ingredients in a heavy saucepan and boil
gently for about 10 minutes, stirring occasionally until the mixture is thickened to the consistency of pudding. Pour into the pie shell and bake at 175 (350F) for half an hour or until the top is golden. Cool to room temperature on a rack and refrigerate for at least 2 hours before serving.

The modernised recipe calls for sugar twice, but that is a mistake in the reduction since we are only called to use it once, in the cream, whereas the original uses sugar in the crust as well. Therefore, if we are using a commercial pie crust, one of the references to sugar can be ommited, probably the
spoonfulls. The recipe calls for rosewater. I have tried it with flowerwater (not the same, I know) and the flavor is quite overpowering, unless you really like flowerwater. I substituted it for some spices (cinnamon, nutmeg and cloves) and the result was very tasty.

If you would like to make your own pastry, here is a recipe from "The Medieval Kitchen" p225

Rich Pastry Dough or Pate Brisee
1 3\4 cups flour (250 gr)
9 tbsp cold butter (250 gr)
1\3 cup water (10 cl)
1 scant tsp salt

Cut the butter into small pieces and rub or cut it into the flour until the mixture has the consistency of sawdust. Dissolve the salt in half of the water and add to the flour mixture. Combine quickly with your fingertips, without overworking, just until the dough comes together. If necessary, add more water as required. Form into a thick disc, wrap in plastic wrap or wax paper and leave to rest in the refrigerator at least two hours before using.