Quince Apple Pie Recipes

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APPLE QUINCE PIE



Apple Quince Pie image

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

3 cups thinly sliced peeled quinces (about 2 medium)
1 can (5-1/2 ounces) unsweetened apple juice
1 teaspoon whole cloves
Pastry for single-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup quick-cooking oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

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.

HONEY-POACHED QUINCE PIE



Honey-Poached Quince Pie image

Quince is a very aromatic, almost floral-tasting fruit that resembles a cross between an apple and a pear. It's quite tart, and when cooked it turns a lovely blushing pink. Quince needs to be cooked before you use it, so this recipe takes a little longer to prepare than other fruit pies. This recipe also works well using half apples, half quince: just add sliced raw apples to the cooked quince before baking. Serve with whipped cream or ice cream, if desired.

Provided by Doughgirl8

Categories     Desserts     Pies     Fruit Pie Recipes

Time 4h40m

Yield 8

Number Of Ingredients 10

3 pounds quince, peeled, cored and sliced
½ cup honey
1 ½ cups water
1 pinch salt
1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons butter

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.

Nutrition Facts : Calories 498 calories, Carbohydrate 85.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 428 mg, Sugar 36.2 g

APPLE QUINCE PIE



Apple Quince Pie image

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

1 pastry for double-crust pie (or use Pillsbury ready-made crusts)
4 cups apples, peeled and sliced
2 cups quinces, peeled and sliced
1/2 cup sugar (or use 1/4 cup brown sugar and 1/4 cup white sugar)
2 tablespoons green chili peppers, chopped
2 tablespoons dark rum
1 teaspoon vanilla
1/2 teaspoon salt
3 tablespoons flour
1/2 cup butter, melted

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

QUINCE-APPLE PIE



Quince-Apple Pie image

Categories     Dessert     Bake     Apple     Quince     Simmer     Boil

Yield makes one 8-inch pie

Number Of Ingredients 11

4 quinces, peeled and halved, peels reserved
1 bottle (375 ml) sweet dessert wine, such as Muscat
1 vanilla bean, halved lengthwise and scraped, pod and seeds reserved
1 cup sugar, plus more for sprinkling
1/2 cup raisins
4 tart, firm apples, such as Granny Smith
Fresh juice of 1 lemon
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1/2 recipe Pâte Brisée (page 322)
1 tablespoon unsalted butter, cut into small pieces

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 PIE



Apple and Quince Pie image

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

1 1/4 pounds Granny Smith, Jonathan or other cooking apples
1 large quince
Raw granulated sugar, as needed
About 1 1/4 cups water
A sheet of Puff Pastry or 1/2 pound Shortcrust Pastry Dough, recipes follows
Sprinkling demerara sugar
1 1/2 cups all-purpose flour
Pinch salt
3/4 cup unsalted butter
2/3 cup cold water

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.

FIVE-SPICE APPLE QUINCE PIE



Five-Spice Apple Quince Pie image

Categories     Milk/Cream     Fruit     Dessert     Bake     Lemon     Apple     Quince     Spring     Winter     Birthday     Cinnamon     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 17

Crust
2 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (or more) ice water
Filling
3 3/4 pounds Golden Delicious apples, peeled, halved, cored, thinly sliced
2 1/4 pounds quinces, peeled, halved, cored, thinly sliced
1 cup sugar
1/2 cup apple cider
1 teaspoon fresh lemon juice
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon Chinese five-spice powder*
2 tablespoons (1/4 stick) chilled unsalted butter, diced
1 tablespoon sugar blended with 2 teaspoons whole milk (for glaze)
Vanilla ice cream

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.

HELEN KENT'S APPLE PIE WITH QUINCE



Helen Kent's Apple Pie With Quince image

Provided by Molly O'Neill

Categories     project, dessert

Time 1h30m

Yield 2 pies

Number Of Ingredients 10

2 quinces, peeled
3 cups flour, plus more for dusting the board
1/2 teaspoon salt
1/3 cup plus 1 teaspoon sugar
1 1/2 cups vegetable shortening
1 egg white, lightly beaten
4 tablespoons cold water
1 tablespoon cider vinegar
6 to 8 medium apples, peeled, cored and cut in 1/4-inch-thick slices
1/2 teaspoon cinnamon

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

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