Patchwork Orchard PieRead More
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The perfect autumnal dessert. Serve with warm custard to heat you up in these colder days. If you don't have quince you can simply add more pears and apples.
|A delicious autumnal quince orchard pie.|
- 1½kg mix of quince, cooking apples and pears, peeled, cored and sliced (e.g. 5 bramley apples, 2 pears and 2 quinces or for a little colour add some berries)
- 25g margarine (you can use butter if you wish)
- 1 vanilla pod, split lenthways and seeds scraped out
- 2 tsp ground cinnamon
- Juice of 1 lemon
- 100g golden caster sugar, plus some for sprinkling
- 1 tbsp plain flour, plus extra for dusting
- 375g packet of sweet shortcrust pastry
- Some almond milk (or alternative) to brush the top of the pie with.
- Put the quinces in a large saucepan with the margarine, vanilla pod and seeds, cinnamon and 2 tbsp of water. Cover and cook for 5 minutes over a medium heat. Add the apples, lemon juice and sugar. Cover again and cook for another 10 minutes.
- Add the pears and flour and cook with the lid off for 5 minutes, stirring occasionally to stop the flour from sticking. The fruit should be soft by now, but still keeping its shape.
- Remove the vanilla pod and transfer the fruit into a deep pie dish (22cm). Leave to cool.
- Heat the oven to 180C/160 fan/gas mark 4. Roll the pastry onto a lightly floured surface until it is about as thick as a £1 coin. Trim the edges then cut into rough triangles or squares. Brush a little milk around the edge of the dish and all over the pastry shapes. Starting from the outside, layer the pastry in a patchwork style. You can leave little gaps for the fruit to poke through when cooked. Trim overhanging edges and sprinkle with a generous amount of caster sugar (the pastry should be wet from the milk for the milk to stick to).
- Bake for 45-50 minutes until golden brown and juices bubbling over, then serve.