SC - Pie Squared?

[lilinah at earthlink.net]

I'm making Crustade Lumbarde aka Lombard Custard for the feast. 
They're basically baked egg custard over cut up dates and prunes in a 
crust.

Question 1) Both recipes in "Two Fifteenth Century Cookery Books" 
seem a bit bland, containing no spices. Are there others for this 
version with some spices? (these do not contain beets and only one 
contains marrow, neither contains meat)

Question 2) Were period coffyns any particular shape? The modern 
redactions specify typically modern circular pie pans.

Question 3) Will a pastry for a 9" round pie fit an 8" square pan? I 
haven't baked in decades.

Anahita the questionable