Quince Pie Recipe

<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>

<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>

<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>