More Quintessential Quince
with
Quince and Pear Double Crust Pie
More Quintessential Quince with Old Fashioned Quince and Pear Double Crust Pie – A lovely seasonal pie using fresh quince and pears from my garden.
(Sara Paston-Williams Published by The National Trust)
I have the whole set of National Trust cookery books, and this one, Good Old Fashioned Puddings is a favourite of mine, especially once the cooler weather arrives. And, pies are a passion of mine ~ I LOVE them, savoury or sweet, yes I know they are bad for you with all that pastry, but now and then must be good for the Pie Soul surely? And, if that pie happens to have quince inside as a filling it HAS to be good for you ~ seems logical in my (cook) book.
The book delivers on its title, there are good old fashioned puddings from all over the British Isles ~ light and creamy delights rub shoulders with steamed and syrupy sponges, and the recipe names are a patchwork of pure nostalgia with the odd quirky one thrown into the pudding mix. Hollygog pudding leaps to mind, I have made this pudding many times and love its name…….in fact I only made it initially I think due to it’s lovable name.
This is what the publishers have to say about the book:
…”Naughty? Yes, but oh so nice. The great British pudding is alive and well and this book demonstrates exactly why. The traditional pudding has evolved to become an integral part of Britain’s culinary heritage. This collection of established favourites and little-known but great recipes traces the history of the pudding from the earliest medieval spiced jellies through the elaborate pies of the Elizabethans and Stuarts, the elegant syllabubs and custards of the Georgians, to the substantial puddings of the Victorians. All the best recipes that have stood the test of time are provided here with great photography. Indulge in ‘tum-tickling puds’ such as Roly-Poly pudding and Damson Cobbler or savour elegant and delicate dessert recipes like Marbled Rose Cream and Blackcurrant and mint fool. Bursting with delicious puddings, pies, tansies and tarts that have been served over the centuries, this book will tempt anyone who enjoys a healthy dose of great British puddings”…
Amongst the pages I discovered a gem, a pie that captivated my imagination, an old fashioned “Pye” that summed up our rich and exotic culinary food heritage, and made with quinces, pears and vanilla ~ how sublime is that? Now, as regular readers will know, I have a quince and pear tree so that was the fruit sorted ~ as for puff pastry, I always keep a packet tucked away in the freezer for “emergency” pie making, so the plan was hatched and the pie was baked, and whilst it baked I flicked through the pudding book…….
Mind you, I had a terrible struggle to get past the Spotted Dick page………
…………….and the rich chocolate pudding had me in a sweat too….so I grabbed a handful of Maltesers. (They don’t have many calories in them…)
O-M-G! Who doesn’t love a towering Lemon Meringue pie too!
Then I spied the Apple Hat and Steamed Syrup Pudding and needed to a cuppa to calm my nerves. But help was at hand, the Quince and Pear Double Crust pie was about to come out of the oven, and what a BEAUTIFUL looking pie it was……..it is a free~form pie too, so very easy to make.
The filling is poached beforehand and is drained over a sieve ~ so the fruit is dry when you add it to the pie; therefore, you don’t get a soggy puff pastry bottom, which we all know is very uncomfortable! The delicious vanilla and quince juices are saved, then reduced and whisked with redcurrant jelly to be served as a sauce alongside the pie, what a great idea that is.
Anyway, time to share the recipe, which I can thoroughly recommend ~ this would make a elegantly rustic dessert for any Autumn dinner party, and once the fruit is poached it is easy to assemble and can be baked at a convenient time. It is best served lukewarm, with the sauce and a good splodge of cream or even ice cream.
Old Fashioned Quince and Pear Double-Crust Pie
Printable Recipe Here
Quinces, apples and pears were once put into pies with wine and spices and baked for 4 hours ~ I promise you this recipe is much quicker.
Ingredients:
300g (12oz) Puff Pastry
1 egg
1 tablespoon milkFilling:
500ml (18fl oz) water
100g (4oz) caster sugar
1 vanilla pod, spit in half lengthways
3 quinces
juice of 1 lemon
3 ripe pears
1 tablespoon redcurrant jellyMethod:
Bring the water, sugar and vanilla pod to the boil in a pan and then simmer gently for 15 minutes.
Peel and core the quinces and then cut into small slices, then roll them in the lemon juice to stop them discolouring.
Add the quince slices to the vanilla sugar syrup and poach for 45 minutes or until the quinces have turned pink and are tender. Allow them to cool in the liquid.
Roll the pastry out and cut out two circles, 30cm (12″) in diameter and chill for 30 minutes.
Drain the quinces in a colander or sieve and reserve the liquor for later.
Peel, core and slice the pears to the same size as the quince and mix them with the cooked quince slices.
Lay one of the pastry discs on a buttered and lined baking tray/sheet and pile on the fruit leaving a border of 2.5cm (1″) all around the edge.
Beat the egg with the milk and brush the border of the pastry edges with it.
Now lay the second disk of pastry over the fruit and press the edges of the pastry together well. Crimp the edges and make a tight seal.
Make a small hole in the top of the pie and glaze with the remaining milk and egg mixture.
Bake in a pre-heated oven 200C/400F/Gas Mark 6 for about 35 minutes, or until golden brown and crispy.Do not allow to burn.
Reduce the reserved cooking liquor in a pan to about 6 tablespoons and then whisk in the redcurrant jelly.
Serve the pie lukewarm with the redcurrant and vanilla sauce. Eat with custard, ice cream or cream.
(Serves 8)
300g (12oz) Puff Pastry
1 egg
1 tablespoon milkFilling:
500ml (18fl oz) water
100g (4oz) caster sugar
1 vanilla pod, spit in half lengthways
3 quinces
juice of 1 lemon
3 ripe pears
1 tablespoon redcurrant jellyMethod:
Bring the water, sugar and vanilla pod to the boil in a pan and then simmer gently for 15 minutes.
Peel and core the quinces and then cut into small slices, then roll them in the lemon juice to stop them discolouring.
Add the quince slices to the vanilla sugar syrup and poach for 45 minutes or until the quinces have turned pink and are tender. Allow them to cool in the liquid.
Roll the pastry out and cut out two circles, 30cm (12″) in diameter and chill for 30 minutes.
Drain the quinces in a colander or sieve and reserve the liquor for later.
Peel, core and slice the pears to the same size as the quince and mix them with the cooked quince slices.
Lay one of the pastry discs on a buttered and lined baking tray/sheet and pile on the fruit leaving a border of 2.5cm (1″) all around the edge.
Beat the egg with the milk and brush the border of the pastry edges with it.
Now lay the second disk of pastry over the fruit and press the edges of the pastry together well. Crimp the edges and make a tight seal.
Make a small hole in the top of the pie and glaze with the remaining milk and egg mixture.
Bake in a pre-heated oven 200C/400F/Gas Mark 6 for about 35 minutes, or until golden brown and crispy.Do not allow to burn.
Reduce the reserved cooking liquor in a pan to about 6 tablespoons and then whisk in the redcurrant jelly.
Serve the pie lukewarm with the redcurrant and vanilla sauce. Eat with custard, ice cream or cream.
(Serves 8)
That’s all for today, the weather has changed here and it is has been blustery and wet, I feel some casserole dishes coming on or something on toast in front of the fire. See you tomorrow.
Karen
Dom at Belleau Kitchen says
Karen it's a stunner of a pie. I love the crust it looks so beautiful!!! That book looks great too. I work at a National Trust property so I must see if we have a copy. Great photos too btw.
Zoe says
I love the way you crafted your pie crust. It's very beautiful.
Liz says
Don't think I've ever tasted quince – but that pie looks amazing!
Liz @ Shortbread & Ginger
Marie says
Love your pie Karen. It's so pretty! I have all the National Trust books as well. They're a wonderful resource, especially when wanting to bake something that is traditional! I think I need to buy a quince tree! xxoo
millefeuilles says
Don't you think it is amazing we have featured the same beautiful cookery book on our blogs in the same week? There is magic in the autumnal air!
Stephanie
Karin@yumandmore says
another amazing recipe for quinces, a beautiful pie and a lovely post with so much additional thoughts and information and pretty pictures – inspiring Karen!
Annie says
First Stephanie, now you … ok, I'm entirely convinced … I definitely need a copy of this book! And a slice of that pie!!
Thrifty Household says
Ooooh, more quince recipes…I've never tried them with pears but will now. Thank you!
Karen S Booth says
Thanks Dom ~ check out your local National Trust shop for the books, or you can order them at Amazon!
Karen S Booth says
Thanks Zoe ~ I love playing with dough!
Karen S Booth says
Thanks Liz ~ it is amazing, cross between an apple and a pear and fragrant.
Karen S Booth says
Thanks Marie! Yes, I love my collection too!
La Table De Nana says
That pie is a work of art Karen.. Wow:) So pretty..The recipes in the book look grand..
Karen S Booth says
Merci Stephanie ~ yes magic is in the Autumn air, I must have subconsciously remembered that I had seen the book on your blog….and then as I am cooking with quince now, thought of pies!
Karen S Booth says
Thanks Karin! Not too bad for an early morning ramble!
Karen S Booth says
Annie ~ the book is the current "Le Must Have"!
Karen S Booth says
Thanks Thrifty ~ they are wonderful with pears!
Karen S Booth says
Thanks Monique ~ the pie is nearly finished now, I served it for dessert for friends yesterday evening.
Karen
Heather says
Oh! Not only does this look SO good, but the crust! It's beautiful! I love all the detail. I bet it makes it taste extra good!
A Trifle Rushed says
a Truly Beautiful Pie Karen. I must look out for the book, it sounds just the kind I would love.
I am searching out Quinces at the moment, as they are readily available in Richmond!
Karen S Booth says
Thanks Heather, it tasted delicious and I love messing around with dough!
Karen S Booth says
Great plan Jude, get quincing!
Karen
Kentish Keg-Meg says
Thank you for reminding me how wonderful quinces are. We use to have them growing in the garden and wished we still did. Love the recipes from both your post about quinces and the photos of those other desserts . All I can say is Mmmmmm.
Kentish Keg-Meg says
Did I see Cherry batter in one of the photos? I love that dessert.
Selena Ze Arteest says
Karen, You are my favorite cookbook. Cooking with you seems to be easy and delicious. Love the quince pie and the crust decirations