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Patchwork Orchard Pie

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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.

An autumn dessert with quince served in a pie dish
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.