Rated 5 out of 5 based on 4 votes
- 1 x quince
- 7 x apples
- 1/2 cup sun-muscat sultanas
- 1 tspn cinnamon
- 1 cup sugar
- 3 1/2 cups water
- 2 Tbls sugar
- 1 x egg white, lightly beaten
- 1 Tbls sugar, extra
- 2 1/2 cups plain flour
- 2/3 cups icing sugar
- 1/2 cup almond meal
- 250 g butter
- 2 x egg yolks
1. Make a sugar syrup by combining 1 cup of sugar and 2 cups of water in a saucepan. Cook over medium heat stirring until sugar is dissolved. Remove pan from heat.
2. Cut quince into quarters. Peel and take out core. Place quince into saucepan. Cover with lid. Place on stove and cook over low heat until quince has turned a deep red colour – this may take 2 – 3 hours.
3. Once quince is cooked remove it from the cooking liquid and place in a dish to cool down. Once quince is cool it will need to be cut into slices, approximately the same length and size as the apple.
4. Peel and core apple. Cut apple into quarters and then into thin slices. Place apple into a saucepan along with 1 1/2 cups of water and 2 tablespoons sugar. Put lid on saucepan and cook over medium heat on stove until apple has softened 5 – 10 minutes. Remove from heat, drain apples and place in a large dish to cool down.
5. While fruit is cooling down prepare pastry. Place plain flour, icing sugar, almond meal and butter into a food processor. Process until mixture has formed crumbs. Add egg yolks and process until combined. Remove dough from food processor and knead on a lightly floured board until mixture comes together. Cover dough with plastic wrap and refrigeate for 1/2 hour.
6. Preheat oven to 220 degrees. Grease pie tin. Roll out 3/4 dough between two sheets of lightly floured baking paper until 5 mm thick. Remove top baking paper sheet. Carefully ease pastry into pie tin. Rim excess pastry from top of pie tin. Prick pastry with fork. Cover pastry with baking paper filled with rice or beans and blind bake pastry for 10 minutes. Remove baking paper and rice/beans bake for a further 5 minutes. Remove from oven. Let cool.
7. Combine quince, apple, sultana and cinnamon in a large bowl. Be careful when mixing these together as the fruit is quite delicate and can break up easily.
8. Reduce oven temperature to 180 degrees.
9. Brush inside of baked pastry with beaten egg white. Place fruit mixture into pastry case.
10. Roll remaining pastry between two sheets of lightly floured baking paper until 5mm thick. Cut strips of pastry (1.5cm wide). Create a lattice effect on the top of the pie mxture.
11. Brush this pastry with egg yolk and sprinkle extra sugar on top.
12. Bake in oven for 30 minutes.
13. Enjoy with ice-cream and/or cream!
Leave a Review
Can’t wait for quince season! They can take quite a while to cook but so worth it when you see them transformed into their beautiful deep red colour. Hope you enjoy this recipe.
Yep, love it!
Apple pie is always yummy.Looks delicious.
Thank you Anna.
This look delicious.
Very yummy Carole!