Quince Biscuit Pie Recipes

QUINCE SLAB PIE

Steps:

• Make the filling: Bring wine, water, granulated sugar, butter, cardamom, cinnamon sticks, ginger, and vanilla seeds and pod to a simmer in a large pot. Meanwhile, peel, core, and quarter quinces, adding them to pot as you work. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.
• Preheat oven to 400 degrees. Make the crust: Roll out puff pastry to a 12-by-15-inch rectangle on a floured piece of parchment; transfer to a baking sheet. Freeze until firm, about 30 minutes.
• Cut dough in half lengthwise to form two 6-by-15-inch rectangles. Using a slotted spoon, transfer quince onto puff pastry, leaving a 1-inch border. (There will be a small pool of liquid.) Brush border with egg wash. Top with remaining puff pastry, pressing edges to seal. Brush top with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
• Cut six 2-inch slits every 2 inches along the top for steam vents. Bake until pastry is puffed and golden, about 45 minutes. Cut slab pie into triangular pieces. Serve immediately.

QUINCE BISCUIT PIE

Steps:

• Make the filling: Bring water, maple syrup, granulated sugar, quinces, and vanilla seeds and pod to a simmer in a large pot over medium heat. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.
• Preheat oven to 375 degrees. Make the topping: Sift together flour, cornmeal, granulated sugar, baking powder, and 3/4 teaspoon salt, and then sift again. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse meal with some large pieces remaining. Make a well in the center. Pour in cream; stir until combined.
• Transfer quinces to a medium bowl using a slotted spoon. Add 1 cup poaching liquid and the cornstarch, and toss to combine. Pour quinces with juices into a 9-inch deep-dish pie plate. Arrange large spoonfuls of topping mixture around outer edge of pie, leaving a space in the center. Sprinkle almonds on top, and bake until liquid is bubbling and topping is golden, about 50 minutes. Let cool completely.
• Make the maple cream: Whisk cream with a mixer on medium speed until stiff peaks form. Fold in maple syrup. Garnish pie with confectioners' sugar. Serve with maple cream.

QUINCE CRUMBLE TART

Steps:

• To make the quince purée, put the quinces into a large pan with 350ml water. Cover with a lid and simmer for 1 hr or until the quinces change colour and are pulpy. Remove from the heat and allow to cool slightly, then whizz with a stick blender until smooth. Pass the quince purée through a sieve into a clean pan and stir in the sugar, lemon zest and juice, and cinnamon. Cook the purée until it is reduced by one-third, then mix the cornflour with a little water and stir into the purée until it's thick. Remove from the heat and allow to cool.
• Heat oven to 160C/140C fan/gas 3. To make the pastry, rub the butter into the flour and almonds. Add the sugar and zest, then the egg and the egg yolk. Bring everything together, wrap in cling film and chill for 15 mins.
• Roll out the pastry on a lightly floured surface to line a 22cm tart tin. Place in the tin, trim the edges of the pastry if required, and chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake blind for 20 mins. Remove the beans and paper, then cook for a further 15 mins until the base is biscuity. Remove from the oven and allow to cool slightly.
• Increase oven to 180C/160C fan/gas 4. Meanwhile, to make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix.
• To assemble the tart, pour the quince purée into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the quince is bubbling around the edges. Serve warm with cream or custard if you like.

HONEY-POACHED QUINCE PIE

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.

APPLE QUINCE PIE

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.