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.
- 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
- 1/3 cup quick-cooking oats
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cold butter
- 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.
Originally published as Apple Quince Pie in Light & Tasty October/November 2007, p58
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