Recipe: Quince and Apple Pie

Following our recent interview with award winning winemaker Jean-Luc Colombo, during which the charismatic Frenchman revealed his favourite meal consisting of ‘stewed quinces from the garden and apple pie’, CellarVie Wines thought they would treat you to a delicious recipe for the aforementioned dessert.
A quince belongs to the same family as apples and pears and when ripe they exude an aromatic quality that makes them an ideal ingredient for desserts. Too hard to be eaten raw quinces go a pinkish shade when stewed, and when baked in small quarters, their juices become syrup.
While normally associated with early winter dishes, the scented graininess of quinces and their unique, somewhat floral taste makes it a lovely accompaniment to sweet dishes in early spring. 
They can actually be used to make cider and were commonly used to make wine during the nineteenth century when they were habitually grown. 
[ Ripe yellow Quince by Public Domain Photos ] 
Quince and Apple Pie Recipe
2½ pounds apples (Granny Smiths are ideal) peeled, cored, and cut into ¼-inch slices
2 quinces, peeled, cored, and cut into ¼-inch-thick slices
½ cup raisins
1 tsp finely grated lemon zest
3 tbs fresh lemon juice
¼ cup firmly packed dark brown sugar
¼ cup granulated sugar
¼ cup all-purpose flour
¼ tsp freshly ground cloves
½ tsp freshly grated nutmeg
1 tsp of cinnamon
3 tbs softened butter
1 vanilla bean, split and scraped, pod reserved
100ml Calvados (optional)
2 cups all-purpose flour
1 teaspoon salt
¾ cup butter
2 teaspoons cider vinegar
2 tablespoons granulated sugar
½ cup ice water
3 tbs sliced almonds
Preheat oven to 400 degrees F
To make the crust combine the flour, salt and butter and process in a food processor until the mixture is a grainy, coarse texture. Add the cider vinegar and sugar and process again.
Add the ice water and process until the mixture is malleable and a ball begins to form.
Remove, wrap in plastic film and refrigerate for three and a half hours.
Unwrap and let it stand until it becomes pliable. (Should take no longer than half an hour)
On a lightly floured work surface, divide the dough in two, rolling one larger piece into a circle ¼ inch thick and 12 inches in diameter.
Transfer the circular dough to a nine inch pie plate and refrigerate while you prepare the filling.
To make the filling, peel, core and slice the apples and quince.
Place the fruit in a large bowl and add lemon juice, lemon zest, brown sugar, cinnamon, nutmeg, raisins, cloves, vanilla seeds and pod, and the calvados (optional).
Simmer on a moderate heat until the quinces are a rosy pink colour. Stir carefully throughout ensuring to avoid breaking the fruit.
Cool, drain (reserve any remaining poaching liquid) and remove the vanilla bean.
Spoon the cooled quince and fruit filling into the pastry-lined pan.
Sprinkle the almonds on top and poor in any the remaining poaching liquid.
Add the top crust, crimp the edges to seal and lightly prick the crust with a fork to allow steam to escape. 
Put the pie on a baking tray and bake in the preheated oven until the edges of the crust are golden brown, (about half an hour).
Reduce the heat to 350 degrees F and bake until the juices are bubbling and the crust is brown, ensuring you do not burn it!
Cool for at least two hours before serving and serve at room temperature.
Serve with a dollop of ice-cream or crème fraîche, or just enjoy it on its own.
Wine suggestion:
For a real treat why not serve with a dessert wine such as a Château Solon 1998, Sauternes or a glass of Château du Seuil 2007, Cérons
[Main image courtesy of Bach Tran


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