Home
Recipes
Pies & Tarts
Fruit Pies
Quince Pie Recipe

Quince Pie Recipe

Learn how to make the best homemade quince pie with this easy baking recipe. Featuring a buttery, flaky crust and delicately spiced quince filling, this pie showcases the unique floral-apple flavor of this often overlooked fruit. The secret is in pre-cooking the quince until tender before baking.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
1 hour 15 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic quince pie with a beautifully latticed golden-brown top crust, revealing glimpses of the amber-hued quince filling through the gaps. Soft natural light highlights the glistening sugar crystals sprinkled across the pastry's surface. A slice has been removed, exposing the tender quince pieces suspended in their own naturally thickened syrup. The pie rests on a weathered wooden board, accompanied by a small pitcher of cream and a scattering of fresh quince slices and cinnamon sticks. Steam rises gently from the cut section, emphasizing the warm, spiced aroma of this seasonal treat.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg quinces (about 4-5 medium fruits)</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">80g light brown sugar</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cloves</li><li class="ingredients-single-item">Zest and juice of 1 lemon</li><li class="ingredients-single-item">25g cornflour (cornstarch)</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li><li class="ingredients-single-item">2 tbsp demerara sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Vegetable peeler</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Pastry cutter (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and sugar in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter is crucial as it creates steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually add the ice water, one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough as this develops gluten, making your pastry tough rather than tender. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the quinces. Peel, quarter and core the fruits (they're quite hard, so work carefully). Slice each quarter into 1cm thick pieces. Quinces discolor quickly, so place them in a bowl of cold water with a squeeze of lemon juice as you work.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large heavy-bottomed saucepan, combine the sliced quinces, both sugars, vanilla, spices, lemon zest, and 200ml water. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally, until the quinces are tender but still hold their shape. They should turn a beautiful rosy-amber color – this is completely natural and shows they're perfectly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the whole spices. Mix the cornflour with the lemon juice to create a slurry, then stir this into the hot quince mixture. Simmer for another 2-3 minutes until thickened. The filling should coat the back of a spoon. Remove from heat and allow to cool completely – hot filling would melt your pastry before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (170°C fan/375°F). Remove the chilled pastry from the refrigerator and divide it into two portions, one slightly larger than the other (approximately 60% for the base, 40% for the top).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll out the larger piece of pastry to a circle about 3-4mm thick and large enough to line your pie dish with some overhang. Gently lift the pastry into the dish, pressing it into the corners without stretching. Trim the excess, leaving a small overhang which helps prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fill the pastry case with the cooled quince mixture, mounding it slightly higher in the center. Roll out the remaining pastry for the top. You can either cover completely with a solid piece (cutting steam vents) or create a lattice pattern for a more decorative finish. If making a lattice, cut the rolled pastry into 2cm strips and weave them over the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the rim of the bottom pastry with beaten egg to help seal the layers. Place your top crust or lattice over the filling, pressing gently around the edges to seal. Trim any excess and crimp the edges decoratively using your fingers or a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top pastry with the egg and milk mixture, which creates a beautiful golden color during baking. Sprinkle with demerara sugar for a crunchy, caramelized finish. If using a solid top crust, cut a few slits in the center to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 45-50 minutes until the pastry is deep golden and the filling is bubbling. If the edges start to brown too quickly, cover them loosely with foil. The bottom of the pie should sound hollow when tapped, indicating it's fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool for at least 2 hours before slicing – this crucial resting period allows the filling to set properly. Serve warm or at room temperature with a dollop of crème fraîche or vanilla ice cream. The pie will keep for 2-3 days covered at room temperature, though the pastry is at its flakiest on the day of baking.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Quince Pie Recipe?

The main ingredients include quinces, plain flour, butter, caster sugar, brown sugar, warming spices (cinnamon, star anise, cloves), lemon, cornflour, eggs, and demerara sugar for finishing. This creates a perfect balance of floral-apple flavours with buttery pastry.

How to cook Quince Pie Recipe at home?

Learn how to cook Quince Pie Recipe by first making a buttery pastry, then gently simmering quinces with spices until tender and amber-coloured. Once cooled, the filling is placed in the pastry case, topped with a decorative lattice or solid crust, and baked until golden and bubbling. The pie needs to rest for 2 hours before serving.

Why do quinces turn pink when cooked?

Quinces contain compounds called tannins that react with heat and acid during cooking. This chemical reaction transforms the fruit from pale yellow to a beautiful rosy-amber colour. This natural process indicates the fruit is properly cooked and has developed its signature sweet, floral flavour.

Can I make this fruit pie with apples instead of quinces?

Yes, you can substitute apples, though you'll lose the unique floral notes of quince. Use tart cooking apples like Bramley or Granny Smith, reduce the sugar by about 25%, and shorten the initial cooking time to 15-20 minutes as apples soften more quickly than quinces.

What's the secret to keeping a pie crust from getting soggy?

To prevent a soggy bottom, ensure your quince filling is completely cooled before adding it to the pastry case. Pre-cooking the fruit until thickened also helps. For extra insurance, you can blind bake the bottom crust for 15 minutes before adding the filling.

Want to try something else in ...

Fruit Pies

Try following recommended recipes

View all
An overhead shot of the fig pie showcases its rustic beauty, with a golden lattice crust revealing glimpses of the deeply jammy fig filling beneath. In natural window light, the pie sits on a weathered wooden board dusted with flour, surrounded by fresh figs cut in half to display their luscious ruby interiors. A drizzle of honey catches the light as it falls across one corner, while a small bowl of crème fraîche waits nearby. The cross-section view reveals distinct layers of flaky pastry and the glistening, seed-studded fig filling with its characteristic purple-red hue, steam still rising gently from the warm slice.
Pies & Tarts
Fruit Pies

Fig Pie Recipe

Rich, caramelized figs nestled in buttery pastry with hints of honey and warming spices create a sophisticated dessert that balances sweet depth with delicate floral notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly baked lemon meringue pie with dramatic peaks of golden-brown meringue creating a textural landscape atop the vibrant yellow filling. A slice has been removed, revealing the distinct layers of crisp pastry, sunshine-yellow lemon curd, and pillowy meringue. Soft natural light streams across the scene, highlighting the glossy sheen of the meringue peaks and the delicate beads of lemon filling clinging to the knife. The pie rests on a vintage blue ceramic plate with scattered lemon slices and fresh mint leaves artfully arranged alongside, providing a color contrast against a rustic wooden table dusted with a light sprinkling of powdered sugar.
Pies & Tarts
Fruit Pies

Lemon Meringue Pie Recipe

A buttery, flaky pastry crust filled with tangy lemon curd and crowned with a cloud of sweet, toasted meringue creates the perfect balance of sharp citrus and marshmallowy sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a rustic Apple Raspberry Pie with golden-brown lattice crust revealing bubbling ruby-red filling peeking through the gaps. A slice has been removed, displaying perfect layers of tender apple slices interspersed with vibrant red raspberries in a clear-set filling that holds its shape without being runny. The pie rests on a weathered wooden board dusted with flour, alongside a vintage silver server. Natural window light highlights the sugar-sparkled crust edges and glistening fruit, while a small bowl of fresh raspberries and a sliced Granny Smith apple create context in the background, emphasizing the pie's farm-fresh ingredients.
Pies & Tarts
Fruit Pies

Apple Raspberry Pie Recipe

This golden-crusted Apple Raspberry Pie balances sweet-tart apple slices with bursts of ruby raspberries beneath a buttery lattice top for the perfect marriage of classic comfort and berry brightness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
Overhead shot of a golden-brown Pear Custard Pie with sliced pears arranged in a beautiful pattern, their caramelized edges peeking through the custard's perfectly set surface. Captured in soft natural light streaming through a kitchen window, the pie rests on a weathered wooden board dusted with cinnamon. A cross-section slice reveals the luscious vanilla-flecked custard gently embracing tender pear slices, with the flaky, buttery crust providing a perfect contrast. A small pitcher of cream and a scattered arrangement of fresh pears with green leaves frame the composition, emphasizing the rustic elegance of this seasonal dessert.
Pies & Tarts
Fruit Pies

Pear Custard Pie Recipe

A delicate dessert of tender pears nestled in creamy vanilla custard, baked to golden perfection in a buttery crust that balances fruity sweetness with rich, silky texture.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a rustic star fruit pie with a lattice top crust, capturing the distinctive star-shaped fruit slices arranged in a spiral pattern beneath the golden-brown pastry. Natural window light casts a warm glow across the crisp, sugar-dusted crust that's baked to perfection. A cross-section view reveals layers of translucent caramelized star fruit nestled in a buttery crust, with a subtle syrupy glaze pooling at the edges. The pie sits on a weathered wooden serving board garnished with fresh mint leaves and a few raw star fruit slices nearby, highlighting the fruit's unique ridged shape. Fine grains of demerara sugar catch the light atop the pastry's flaky, multilayered surface.
Pies & Tarts
Fruit Pies

Star Fruit Pie Recipe

Tropical star fruit slices nestled in buttery pastry create a stunning golden pie with the perfect balance of sweet-tart flavor and flaky texture.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-crusted Banana Butterscotch Pie with one slice being lifted to reveal a perfect cross-section of creamy layers. The filling glows amber in soft natural light, showing distinct strata of butterscotch custard studded with banana slices. The top features artful swirls of lightly browned whipped cream dusted with cinnamon, with a slow-motion caramel drizzle cascading down the sides. The pie rests on a weathered wooden cake stand surrounded by scattered whole bananas, cinnamon sticks, and shards of butterscotch candy that catch the light with their crystalline structure.
Pies & Tarts
Fruit Pies

Banana Butterscotch Pie Recipe

A decadent banana custard pie with rich butterscotch undertones, topped with clouds of whipped cream and a delicate caramel drizzle that balances sweet fruit with deep toffee notes.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown lattice-topped sour cherry pie, with vibrant red cherry filling bubbling through the woven pastry strips. Captured in soft natural light streaming through a kitchen window, the pie rests on a vintage blue ceramic plate atop a rustic wooden table. A cross-section view reveals the perfect ratio of fruit to pastry, with plump cherries glistening in their ruby syrup. The crust's edge is perfectly crimped with a slight sprinkle of coarse sugar crystals that catch the light. A small bowl of fresh sour cherries and a scoop of melting vanilla ice cream sit alongside, suggesting the perfect serving suggestion.
Pies & Tarts
Fruit Pies

Sour Cherry Pie Recipe

A buttery, flaky crust cradles a ruby-red filling of tart sour cherries suspended in a perfectly balanced sweet-tart syrup that bursts with flavor in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers: the golden brown flaky crust, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.
Pies & Tarts
Fruit Pies

Coconut Cream Pie Recipe

A tropical paradise of silky coconut custard nestled in buttery pastry, crowned with clouds of whipped cream and toasted coconut flakes.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a rustic ceramic pie dish containing the Pomegranate Pie with its golden-brown lattice crust revealing glimpses of the glossy, deep crimson filling bubbling through the gaps. Soft natural light highlights the sugar-dusted lattice work, while the cross-section reveals layers of jewel-toned pomegranate filling. The pie sits on a weathered wooden board, accompanied by scattered fresh pomegranate arils and a small vintage pitcher of cream. A fork pierces the corner revealing the perfect balance between the flaky crust and the luscious, slightly thickened fruit filling that maintains its shape without being runny.
Pies & Tarts
Fruit Pies

Pomegranate Pie Recipe

A vibrant, sweet-tart pomegranate filling nestled in a buttery crust, offering juicy bursts of ruby-red flavor beneath a delicate lattice top.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown rhubarb pie with a beautifully crimped lattice top, revealing vibrant ruby-red filling bubbling through the gaps. Soft natural light illuminates the glistening sugar-sprinkled crust, highlighting its perfectly baked flaky texture. The pie rests on a rustic wooden serving board, with a slice being lifted to showcase the bright pink filling studded with tender pieces of rhubarb. Fresh rhubarb stalks and a small bowl of vanilla ice cream melting slightly at the edges are artfully arranged alongside, while a dusting of icing sugar catches the light, creating a homey yet elegant presentation.
Pies & Tarts
Fruit Pies

Rhubarb Pie Recipe

Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Quince Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-16", "description": "Learn how to make the best homemade quince pie with this easy baking recipe. Featuring a buttery, flaky crust and delicately spiced quince filling, this pie showcases the unique floral-apple flavor of this often overlooked fruit. The secret is in pre-cooking the quince until tender before baking.", "prepTime": "PT45M", "cookTime": "PT1H15M", "totalTime": "PT2H", "keywords": "quince pie, autumn baking, seasonal fruit dessert, spiced quince, homemade pie", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "375 calories", "carbohydrateContent": "48 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "9 g", "cholesterolContent": "75 mg", "sodiumContent": "220 mg", "sugarContent": "26 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g plain flour", "150g cold unsalted butter, cubed", "1 tbsp caster sugar", "½ tsp salt", "1 egg, beaten", "2-3 tbsp ice-cold water", "1kg quinces (about 4-5 medium fruits)", "150g caster sugar", "80g light brown sugar", "1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)", "2 star anise", "1 cinnamon stick", "3 cloves", "Zest and juice of 1 lemon", "25g cornflour (cornstarch)", "1 egg, beaten with 1 tbsp milk for glazing", "2 tbsp demerara sugar for sprinkling" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pastry", "text": "Place the flour, salt, and sugar in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter is crucial as it creates steam pockets during baking, resulting in flaky layers." }, { "@type": "HowToStep", "name": "Form dough", "text": "Add the beaten egg and gradually add the ice water, one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough as this develops gluten, making your pastry tough rather than tender. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes." }, { "@type": "HowToStep", "name": "Prepare quinces", "text": "Peel, quarter and core the fruits (they're quite hard, so work carefully). Slice each quarter into 1cm thick pieces. Quinces discolor quickly, so place them in a bowl of cold water with a squeeze of lemon juice as you work." }, { "@type": "HowToStep", "name": "Cook quince filling", "text": "In a large heavy-bottomed saucepan, combine the sliced quinces, both sugars, vanilla, spices, lemon zest, and 200ml water. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally, until the quinces are tender but still hold their shape. They should turn a beautiful rosy-amber color – this is completely natural and shows they're perfectly cooked." }, { "@type": "HowToStep", "name": "Thicken filling", "text": "Remove the whole spices. Mix the cornflour with the lemon juice to create a slurry, then stir this into the hot quince mixture. Simmer for another 2-3 minutes until thickened. The filling should coat the back of a spoon. Remove from heat and allow to cool completely – hot filling would melt your pastry before baking." }, { "@type": "HowToStep", "name": "Prepare for assembly", "text": "Preheat your oven to 190°C (170°C fan/375°F). Remove the chilled pastry from the refrigerator and divide it into two portions, one slightly larger than the other (approximately 60% for the base, 40% for the top)." }, { "@type": "HowToStep", "name": "Line pie dish", "text": "On a lightly floured surface, roll out the larger piece of pastry to a circle about 3-4mm thick and large enough to line your pie dish with some overhang. Gently lift the pastry into the dish, pressing it into the corners without stretching. Trim the excess, leaving a small overhang which helps prevent shrinkage during baking." }, { "@type": "HowToStep", "name": "Fill and top pie", "text": "Fill the pastry case with the cooled quince mixture, mounding it slightly higher in the center. Roll out the remaining pastry for the top. You can either cover completely with a solid piece (cutting steam vents) or create a lattice pattern for a more decorative finish. If making a lattice, cut the rolled pastry into 2cm strips and weave them over the filling." }, { "@type": "HowToStep", "name": "Seal edges", "text": "Brush the rim of the bottom pastry with beaten egg to help seal the layers. Place your top crust or lattice over the filling, pressing gently around the edges to seal. Trim any excess and crimp the edges decoratively using your fingers or a fork." }, { "@type": "HowToStep", "name": "Finish and glaze", "text": "Brush the top pastry with the egg and milk mixture, which creates a beautiful golden color during baking. Sprinkle with demerara sugar for a crunchy, caramelized finish. If using a solid top crust, cut a few slits in the center to allow steam to escape." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 45-50 minutes until the pastry is deep golden and the filling is bubbling. If the edges start to brown too quickly, cover them loosely with foil. The bottom of the pie should sound hollow when tapped, indicating it's fully cooked." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the pie to cool for at least 2 hours before slicing – this crucial resting period allows the filling to set properly. Serve warm or at room temperature with a dollop of crème fraîche or vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-02", "reviewBody": "This quince pie is absolutely divine! The balance of sweet and tart flavors is perfect, and the spices complement the fruit beautifully. The pre-cooking method for the quinces is genius - they turned that lovely amber color and were so tender.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Khalil", "datePublished": "2024-04-05", "reviewBody": "Best autumn dessert I've ever made! I was hesitant to try working with quinces as they're quite hard, but following this recipe made it straightforward. The pastry stayed crisp on the bottom even with the juicy filling, which is impressive.", "name": "Outstanding Autumn Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Eloise Dupont", "datePublished": "2024-04-10", "reviewBody": "My family literally begged for seconds! I had never baked with quince before, but this recipe made it approachable. The floral-apple flavor is unique and delightful. I'll definitely be making this again when quinces are in season.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajesh Patel", "datePublished": "2024-04-15", "reviewBody": "Absolutely worth tracking down quinces for this recipe! The detailed instructions on pre-cooking the fruit were spot on. The natural pectins in the quince created the perfect thickness for the filling without being gummy. This pie converted everyone at my dinner party into quince lovers!", "name": "Converted Quince Skeptics", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Heidi Jørgensen", "datePublished": "2024-04-20", "reviewBody": "This is genuinely better than my grandmother's recipe (don't tell her!). The vanilla, star anise, and cinnamon work harmoniously with the quince. I made a lattice top as suggested and it looked stunning - perfect for impressing guests. The pastry was perfectly flaky and buttery.", "name": "Better Than Heirloom Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Quince Pie Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "The main ingredients include quinces, plain flour, butter, caster sugar, brown sugar, warming spices (cinnamon, star anise, cloves), lemon, cornflour, eggs, and demerara sugar for finishing. This creates a perfect balance of floral-apple flavours with buttery pastry." } }, { "@type": "Question", "name": "How to cook Quince Pie Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Quince Pie Recipe by first making a buttery pastry, then gently simmering quinces with spices until tender and amber-coloured. Once cooled, the filling is placed in the pastry case, topped with a decorative lattice or solid crust, and baked until golden and bubbling. The pie needs to rest for 2 hours before serving." } }, { "@type": "Question", "name": "Why do quinces turn pink when cooked?", "acceptedAnswer": { "@type": "Answer", "text": "Quinces contain compounds called tannins that react with heat and acid during cooking. This chemical reaction transforms the fruit from pale yellow to a beautiful rosy-amber colour. This natural process indicates the fruit is properly cooked and has developed its signature sweet, floral flavour." } }, { "@type": "Question", "name": "Can I make this fruit pie with apples instead of quinces?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute apples, though you'll lose the unique floral notes of quince. Use tart cooking apples like Bramley or Granny Smith, reduce the sugar by about 25%, and shorten the initial cooking time to 15-20 minutes as apples soften more quickly than quinces." } }, { "@type": "Question", "name": "What's the secret to keeping a pie crust from getting soggy?", "acceptedAnswer": { "@type": "Answer", "text": "To prevent a soggy bottom, ensure your quince filling is completely cooled before adding it to the pastry case. Pre-cooking the fruit until thickened also helps. For extra insurance, you can blind bake the bottom crust for 15 minutes before adding the filling." } } ] }