Apple Quince Pie Recipe

5 4 5
Apple Quince Pie Recipe
Apple Quince Pie Recipe photo by Taste of Home
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Apple Quince Pie Recipe

Read Reviews
5 4 5
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + cooling

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

Nutritional Facts

1 piece: 287 calories, 9g fat (4g saturated fat), 9mg cholesterol, 191mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes.
  3. 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.
  4. For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling.
  5. 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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Reviews forApple Quince Pie

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kowa User ID: 5021457 74122
Reviewed Oct. 2, 2010

"This pie ROCKS!!! I whipped out 2 and got raves from my big family! I used to toss out my quinces, not anymore! Came in handy for our unexpected Balloon Fiesta guests! They loved it!"

MY REVIEW
dstandf User ID: 1727609 160981
Reviewed Dec. 24, 2009

"I'm not a great cook but this turned out great. I only needed 3 granny smith apples instead of the 5"

MY REVIEW
tjcorey User ID: 4616398 74119
Reviewed Nov. 23, 2009

"Wonderful recipe - I have made it 3 times. I tripled the topping and skipped the piecrust making it a crisp."

MY REVIEW
sauregurke User ID: 526415 161437
Reviewed Jul. 17, 2009

"I loves Quinces!I wished I could get some here in the US."

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