Quince pie 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. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Apple Quince Pie
Apple Quince Pie
Prep Time
40 min
Cook Time
50 min
Yield
8 servings
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.
Nutrition Facts
1 piece: 287 calories, 9g fat (4g saturated fat), 9mg cholesterol, 191mg sodium, 51g carbohydrate (30g sugars, 2g fiber), 2g protein.
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