APPLE QUINCE PIE
Quince pie adds a sweet harvest flavor to this luscious, old-fashioned apple pie from our Test Kitchen. It's topped with a crumbly mix of oats, brown sugar, butter and cinnamon. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender., Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes., Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust. , For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 191mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
APPLE QUINCE PIE
Make and share this Apple Quince Pie recipe from Food.com.
Provided by ellie_
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450-degrees F.
- Roll out one half of the pastry and place in 9-inch pie dish.
- In a bowl, combine next 6 ingrediens (apples-vanilla).
- In another bowl combine dry ingredients (salt-flour). Add flour mixture to fruit and toss to combine.
- Spoon filling into pastry-lined pie dish. Drizzle with butter.
- Roll out remaining crust and place over filling. Crimp edges and cut slits in pastry. Place on cookie sheet.
- Bake for 10 minutes in preheated oven.
- Reduce oven temperature to 375-degrees F. Bake for an additional 45 minutes or until crust is golden.
Nutrition Facts : Calories 587.9, Fat 36.3, SaturatedFat 14.9, Cholesterol 40.7, Sodium 655.5, Carbohydrate 60, Fiber 3.2, Sugar 25.7, Protein 4.7
FIVE-SPICE APPLE QUINCE PIE
Steps:
- For crust:
- Blend flour and salt in processor 5 seconds. Add butter; using on/off turns, cut in until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Divide in half and shape into disks. Wrap each disk in plastic; chill at least 1 hour and up to 1 day.
- For filling:
- Combine first 5 ingredients in large pot. Bring to boil. Reduce heat to medium-low, cover, and simmer until fruit is tender, stirring occasionally, about 25 minutes. Transfer mixture to bowl. Mix in flour and spices. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Preheat oven to 400°F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Line 9-inch-diameter pie dish (not deep-dish) with dough. Spoon filling into crust; dot with butter. Roll out second dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Roll up overhang of both crusts together to form edge and crimp. Cut hole in center of crust to allow steam to escape; brush top (not edge) with glaze.
- Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake pie until crust is golden, about 55 minutes longer. Cool pie on rack 30 minutes. Serve warm or at room temperature with ice cream.
- *A blend of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns, sold in the supermarket's spice section.
APPLE AND QUINCE PIE
Quinces go beautifully with apple, adding another dimension to a pie, with their scented graininess and wonderful deep ruby color. This a perfect fall/early winter dessert. The quinces have to be grated, since even small chunks take eons longer to cook than the apple.
Provided by Food Network
Categories dessert
Time 2h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Peel, core and slice the apples, then peel, core and grate the quince. Fill a pie pan with the fruit, sprinkling sugar over each layer, and mounding it up toward the center of the pan. Pour the water into the pan to come halfway up to the fruit.
- Roll out the dough. Cut off a thin strip and attach it to the rim of the pan, brushing the rim with water first. Brush the strip with water and cover the pan with the sheet of dough, cutting off all the overhanging bits. Crimp the edges, brush the top with eggwash, and strew over the demerara sugar. Bake for 20 minutes before turning the temperature down to 375 degrees F and cooking for a further 20 minutes. Eat warm or hot with heavy cream.
- Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard.
- Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
- If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough.
- If you're making a double-crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, turning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
- Preheat the oven to 375 to 400 degrees F.
- Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it.
- Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart.
- Sift the flour and salt into a mixing bowl. Rub in 2 tablespoons of the butter, as for shortcrust pastry dough, or use a food processor. Mix in the water and then gently knead the dough on a floured surface, preferably marble. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Keep the rest of the butter out so that it softens, then flatten it into a rectangle 1 inch thick. On a lightly floured surface, roll out the dough into the same size as the butter. Place the butter in the center of the pastry and then fold over the top and bottom of the dough to cover the butter.
- With the rolling pie, press down on the edges to seal in the butter, then give the dough a quarter turn clockwise. Now roll the dough out so that it returns to it's original length. Fold over the ends again, press them together with the rolling pin, and give a further quarter turn clockwise. Repeat the process once more, then rest the dough in the fridge for at least 30 minutes, remembering which way it is facing.
- Repeat the rolling and turning process twice more, then refrigerate for a final 30 minutes before using or freezing. If the dough gets warm and buttery at any stage during the process, put it in the fridge to chill.
- If you prefer not to make your own, you can buy ready-made puff pastry, but try to find the very best available.
QUINCE-APPLE PIE
Steps:
- In a saucepan, combine quinces with reserved peel, wine, vanilla pod and seeds, 1/4 cup sugar, and enough water to cover. Place cheesecloth or a round of parchment over fruit to keep it submerged; bring to a boil. Reduce heat, and simmer until quinces are tender when pierced with the tip of a paring knife, 25 to 35 minutes. Remove fruit with a slotted spoon. Continue cooking liquid until syrupy and reduced by two-thirds, about 30 minutes.
- Preheat oven to 375°F. In a medium bowl, cover raisins with reduced poaching liquid. Let cool.
- Peel and core apples, and cut into 3/4-inch-thick wedges. Transfer to a large bowl with lemon juice, and toss to coat. Add remaining 3/4 cup sugar, the flour, and cinnamon; toss to combine. Drain raisins (reserve poaching liquid), and add to apple mixture. Using a melon baller, remove core from poached quinces, cut fruit into 3/4-inch-thick wedges, and add to apple mixture.
- On a lightly floured surface, roll out dough to a 14-inch round, 1/8 inch thick, and fit into an 8-inch cast-iron skillet, leaving overhang. Fill with apple-quince mixture, dot with butter, and fold edges over fruit, overlapping as needed and leaving center open. Brush dough with water, and sprinkle with sugar.
- Bake until crust is golden brown and juices bubble over, about 1 hour, 25 minutes. If fruit in center appears dry, brush with reserved poaching liquid. (If fruit or crust browns too quickly, tent with foil.) Transfer to a wire rack and let cool completely.
APPLE AND QUINCE TART
Provided by Holly Brubach
Categories dessert
Time P2DT3h30m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Make the shell: in a large bowl, combine the flour, sugar and salt. Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour. Add 4 to 5 tablespoons ice water and toss lightly with a fork. The dough will not come together at this point. Transfer the crumbly dough to the counter and, using the heel of your hand, smear the dough to marble the butter into it. Scrape up the dough and repeat this process one or two times until the dough comes together. Once the dough forms a ball, wrap it tightly with plastic wrap and press into a flattened disk. Refrigerate for 2 hours or up to 2 days.
- On a surface lightly dusted with flour, roll the dough into a 14-inch circle, 116-inch thick. Line an 1112-inch round tart pan with a removable bottom with the dough and place in the freezer.
- Prepare the filling by combining the quince, 4 tablespoons butter and 12 cup sugar in a heavy-bottomed medium saucepan set over medium heat. Cover and cook for 20 minutes, stirring every 3 to 5 minutes. Uncover, reduce the heat to low and cook until all the liquid has evaporated and the quince is tender and darker in color, about 40 minutes. Remove from the heat and cool to room temperature.
- Adjust the rack to the bottom third of the oven. Preheat to 375 degrees. Peel, core and quarter the apples. Using a mandoline or a very sharp knife, slice the apples as thinly as possible and set aside.
- Remove the tart shell from the freezer. Scrape the cooked quince into the shell and distribute it evenly. Layer the apples over the quince around the outermost edge of the tart with about 15 of the apple hanging over the rim of the pan. Each slice should overlap the preceding by half. Once you have made a full circle of apples around the outer edge, make a new circle closer to the center, overlapping the outer circle with about 14 of the apple slice. Continue layering until the quince is completely covered with apples.
- Make a brown butter by melting the remaining 4 tablespoons butter in a small saucepan set over medium heat, stirring constantly, until golden brown and nutty-smelling. Drizzle the brown butter over the apples and sprinkle with the remaining sugar.
- Place the tart on a sheet pan and cook for 70 minutes. Lower the oven to 350 degrees and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes. Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan. Serve warm with vanilla ice cream or creme fraiche.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 102 milligrams, Sugar 19 grams, TransFat 1 gram
HELEN KENT'S APPLE PIE WITH QUINCE
Provided by Molly O'Neill
Categories project, dessert
Time 1h30m
Yield 2 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Place the quinces in a saucepan, cover with water and place over high heat. Boil until they begin to soften, 10 to 15 minutes. Drain. When cool, core and cut them into thin slices.
- In a large bowl, combine the flour, salt and 1 teaspoon of the sugar. Using a fork, gently blend the shortening into the flour mixture until it resembles coarse meal. Combine the egg white, water and vinegar and add to the mixture. Blend gently with a fork until the ingredients just hold together.
- Divide the dough into 4 equal balls. On a floured surface, roll out one ball of the dough to about 16 -inch thick. Ease the crust into a 9-inch dish and trim the edge with scissors. Repeat with another ball of dough and a second pie dish. Refrigerate the remaining dough.
- In a bowl, combine the sliced apples with the remaining sugar and the cinnamon. Place the apples into the pie crusts. Lay the slices of one quince on top of the apples of each pie. Roll out the 2 remaining balls into 10-inch circles for the top crusts and cover the apple mixture, pinching along the perimeter to seal the edge. With a sharp knife make 8 small cuts in the top crusts. Bake for 35 to 40 minutes in the middle of the oven until the crust is golden and the apples are bubbly. Serve warm with cheddar cheese.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 18 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 104 milligrams, Sugar 17 grams, TransFat 3 grams
APPLE QUINCE CRISP
I couldn't believe how wonderful the two fruits taste together. It wasn't easy to peel quince, but well worth it.
Provided by Debbie R.
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine first nine ingredients. Toss well to coat. Put mixture in sprayed 9x13-inch pan.
- Mix oats, flour, 1/4 cup sugar and margarine. Sprinkle over apple mixture.
- Cover with foil (or lid if you have one). Bake at 400 degrees for 30 minutes. Uncover and bake 20 minutes more or until fruit is tender and topping crisp.
- Serve warm or at room temperature.
Nutrition Facts : Calories 166.7, Fat 2.7, SaturatedFat 0.5, Sodium 30.5, Carbohydrate 35.8, Fiber 2.9, Sugar 25.3, Protein 1.8
More about "applequincepie recipes"
EASY QUINCE PIE BEST RECIPES
From cookingtoday.net
THE BEST APPLE STREUSEL PIE RECIPE - THE MOM 100
From themom100.com
APPLE AND QUINCE PIE – RECIPES NETWORK
From recipenet.org
QUINCE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APPLE QUINCE PIE RECIPE | CHAMPSDIET.COM
From champsdiet.com
APPLE QUINCE PIE RECIPE
From crecipe.com
22 APPLES AND QUINCE IDEAS | FOOD, RECIPES, QUINCE
From pinterest.com
WHOLESOME APPLE-QUINCE PIE - FAITH MIDDLETON'S FOOD SCHMOOZE
From foodschmooze.org
APPLE-QUINCE PIE RECIPE - LOS ANGELES TIMES
From latimes.com
APPLE RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
APPLE QUINCE PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WHAT IS QUINCE? - THE SPRUCE EATS
From thespruceeats.com
APPLE AND QUINCE PIE | PUNCHFORK
From punchfork.com
APPLE QUINCE PIE
From crecipe.com
APPLE QUINCE PIE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
TRADITIONAL ONTARIO APPLE PIE | FOODLAND ONTARIO
From ontario.ca
APPLE AND QUINCE TART RECIPE - FOOD NEWS
From foodnewsnews.com
APPLE QUINCE PIE - THERESCIPES.INFO
From therecipes.info
APPLE AND QUINCE PIE TASTY RECIPE - LIGHT TASTY RECIPES
From lighttastyrecipes.com
APPLE (CANADA)
From apple.com
APPLE AND QUINCE PIE RECIPE | KITCHEN INFINITY RECIPES ...
From kitcheninfinity.com
PIN ON FOOD I WANT TO EAT
From pinterest.nz
APPLE PIE - HOME & FAMILY
From homefamily.net
QUINCE PIE FILLING BEST RECIPES
From cookingtoday.net
APPLE & QUINCE PIE | QUINCE PIE, APPLE, QUINCE
From pinterest.ca
APPLE QUINCE PIE | COOKSTR.COM
From cookstr.com
APPLE & QUINCE PIE | SWEET PIE, DESSERT RECIPES, QUINCE PIE
From pinterest.ca
APPLE QUINCE - THERESCIPES.INFO
From therecipes.info
APPLE QUINCE PIE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
APPLE PIE (THE BEST) - RICARDO
From ricardocuisine.com
WHAT’S THE TRICK TO A GREAT APPLE PIE ... - THE GLOBE AND MAIL
From theglobeandmail.com
EMERGENCY FOOD PROGRAMS IN WARRENTON, VA | FINDHELP.ORG
From findhelp.org
10 BEST CHINESE APPLE RECIPES | YUMMLY
From yummly.com
APPLE AND QUINCE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
QUINCE PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST APPLES FOR APPLE PIE | READER'S DIGEST CANADA
From readersdigest.ca
APPLE-QUINCE PIE - RECIPES LIST
From recipes-list.com
WHAT IS QUINCE, AND WHAT CAN I COOK WITH IT? - TASTE OF …
From tasteofhome.com
QUINCE AND APPLE SPONGE-CRUMBLE - FAMILY-FRIENDS-FOOD
From family-friends-food.com
APPLE AND QUINCE PIE : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
You'll also love