Apple Quince Pie Recipe

Apple Quince Pie Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Quince adds a sweet harvest flavor to this luscious, old-fashioned apple pie from our Test Kitchen. It’s topped with a crumbly mix of oats, brown sugar, butter and cinnamon.

This recipe is:

Healthy

[X]

Rate Apple Quince Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Apple Quince Pie Recipe

Prep: 40 min. Bake: 50 min. + cooling

Yield: 8 Servings

40 50 90

Ingredients

3 cups thinly sliced peeled quinces (about 2 medium)
1 can (5-1/2 ounces) unsweetened apple juice
1 teaspoon whole cloves
Pastry for single-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup quick-cooking oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

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. Yield: 8 servings.

Nutritional Facts 1 piece equals 287 calories, 9 g fat (4 g saturated fat), 9 mg cholesterol, 191 mg sodium, 51 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Apple Quince Pie in Light & Tasty October/November 2007, p58