Quince and cinnamon pie

Try this closed quince pie recipe that combines the sweet tang of quince with a hint of cinnamon, all wrapped in a flaky pastry. It’s a flavorful mix of fruity sweetness and comforting spices, giving you a delicious treat with every bite.

https://youtu.be/wgGI5OW_FM8?feature=shared

Making quince and cinnamon pie

Quince, often overlooked, is a fruit that’s both fascinating and versatile. Its firm texture and fragrant aroma lend a unique character to this dessert. Beyond its culinary allure, quince packs a nutritional punch, high levels of vitamin C, fiber and antioxidants. When cooked, the fruit’s flesh transforms into a beautiful rosy hue, enhancing its natural sweetness and making it a perfect star ingredient for this delectable pie.

Serves:

1 pie (ø 22 cm/8.6 in)

Time to Prepare:

40 min

Time to cook:

45 min

Skills:

Baking

Serves:

1 pie (ø 22 cm/8.6 in)

Time to prepare:

40 min

Time to cook:

45 min

Skills:

Baking

Ingredients & Tools

Ingredients for quince and cinnamon pie

Flaky Pastry

315 g flour
210 g butter
1 tsp salt
2 tsp sugar
120 ml ice water
Small handful of oats
1 egg

Filing

5 medium sized quinces
½ tsp cinnamon
8 tbsp sugar
Pinch of salt
1 tsp flour
1 tbsp water

Tools

Knife
Peeler
Food processor
Pot
2 small bowls
Cling film
Rolling pin
Pie dish (ø 22 cm/8.6 in)

Useful guidelines

Working the dough

The trick to get a super flaky pastry for this quince and cinnamon pie is to work with cold ingredients. Make sure the butter and water are ice-cold.

When working with your hands instead of a food processor, dip your hands in cold water in case you tend to have very warm hands and work the dough as quick as possible to avoid it from getting hot.

If the dough is worked for too long, it’ll increase in temperature and the gluten will start to develop (a process, that is desired for bread making).

Decorating the quince and cinnamon pie

Use a little brush and some egg or water to make your decorations stick better on your pie.

Directions

Simply follow these steps in order to make quince and cinnamon pie:

Step 1:

Weigh out the ingredients for the pastry.

Step 2:

Add flour, sugar, salt and the cold butter to a food processor. Mix the ingredients using the pulse-function until you get a sand like texture. This will take about 10-15 seconds.

Step 3:

Slowly pour in the ice-cold water while pulsing until the dough comes together. Don’t work it too much as this will create gluten that you don’t want in this type of pastry.

Step 4:

Divide the dough into two pieces, shape each one into a little disk and wrap in cling film. Set into the fridge and let it rest for one hour.

Step 5:

Peel the quinces, cut them into quarters and take out the seeds. If you are working with large quinces, cut the fruit into eights to end up with slices of about 3 cm wide.

Step 6:

Fill the pot with the quinces and add a bit of water. The bottom of the pot should be covered. Set the pot on the stove and turn on the heat.

Step 7:

After simmering for about 10 minutes, add in the sugar, cinnamon and a pinch of salt.

Step 8:

In a small bowl, mix 1 tsp flour with 1 tbsp of cold water.

Step 9:

Turn off the fire and stir in the flour-water-mixture to thicken up the liquid a slight bit. Set aside and let the filling cool down to room temperature.

Step 10:

Cover the pie dish with butter to prevent the pie sticking to it after baking.

Step 11:

Take out the pastry and use a rolling pin to roll the first disk into a sheet with 3 mm thickness. You can either do that on a surface that’s been lightly dusted with some flour, or you could use to sheets of baking paper and roll out the dough in between.

Step 12:

Place your pie dish upside down on the dough and cut by tracing the shape 1 cm away from the edge of the pie dish.

Flip the pastry into the pie dish and carefully press it into the pie dish. Start from the center and work towards the edges to get rid of any air bubbles. Once that is done, slice away any access dough that is hanging over the edge of your pie dish. This can be used for decoration later on.