Quince Apple Pie Recipes

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.

Steps:

• Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
• Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
• Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
• Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.
• Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
• Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.

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.

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.

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.

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.