Quince grows in abundance in the areas of the Caspian Sea and Black Sea. Like the apple and guava it produces a natural pectin when cooked in vinegar and honey, ideal for jelling. Quince preserves are available in specialty stores.
Cheers to the quince pie – it was a hit and my family loved it. I didn’t have to go far to purchase quince as the trees in my backyard are loaded with the fruit!
- 1 tbsp oil
- 2 1/4 cup all-purpose flour – maida (1/2 to 3/4 cup more required if decorative fold desired around the edges) – 2 1/4 cups for crust, top and bottom (full cover or weaved lattice cover) is sufficient
- 3/4 cup unsalted butter cubed and little more small pieces/dots over the filling
- 1/4 tsp sea salt
- 1/4 cup ice cold water
- 6 medium quince – core and thinly slice with skin – toss with lemon juice, rind and honey
- 1/2 to 3/4 cup berries – blue, black, rasp, straw (eye ball it and your choice of berries)
- 1 tbsp dried cranberries
- 3/4 cup brown sugar (use 1/2 cup brown and white sugar if less sweetness is desired)
- 3/4 cup white powdered sugar
- 1 tbsp granulated sugar (turbinado) to sprinkle and caramelize on top of crust
- 1/3 to 1/2 cup all-purpose flour (for thicker consistency add more flour between the range given)
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/4 tsp lemon zest
- 1 tsp cinnamon
- 1/4 tsp nutmeg powder
- 1/8 tsp allspice
- Toasted walnuts, pomegranate and chocolate ganache
- Or top it with whipping cream or your favorite ice cream.
-Preheat oven 375*F.
- Add oil and salt to the sifted flour- mix evenly with hand. Work the cubed butter into the flour quickly to make it crumbly, before the butter becomes soft. Then add ice water, little at a time, to make the mix like dough. Don’t over work it.
- Divide the dough into 2 and shape each into a disk – bottom crust disk is bigger than the top one. Saran wrap and put in the fridge for about twenty min.
- Mix flour, all sugar, cinnamon, nutmeg and allspice evenly. Fold in the quince mixture, cranberries and fresh berries.
- Spray with oil or butter 9″ pie dish.
- On a floured surface roll both disks into 10 to 11 inch circle. For some it may be easier to roll between plastic wrap.
- Line the bigger circle on the oiled pie dish by rolling it on the rolling pin and transferring it to the dish. Gently press to take the shape of the pie dish.
- Mound the quince mixture into the pie dish and dot it with butter.
- Cover the pie with the other circle and fold the over hangings around the edges.
- Make slits in around the pie and a hole in the center.
- Spray oil and sprinkle sugar on top of the crust.
- Cover the edges with foil for the first 25 min.
- Place on the center rack and bake pie for 50 min at 375*F. Slice pie after 15 min cool down.
- Next time try it with basil (ribbon cut) in the filling.
- Add sugar in the crust, then use less in the filling.
- Vegan option – Can use 1/2 to 3/4 cup olive oil, 1/4 tsp baking soda to make the dough.