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.

Step 13:

Sprinkle the oats on the pastry base to soak up excess moisture from the filling. Add the quince filling and gently smooth out the top with a spoon.

Step 14:

Roll out the second half of the dough (3 mm thickness) and cover the pie. Press the edges of top and bottom layer together to close the pie.

Step 15:

You can now use the leftover dough to decorate the top of your pie. Get creative!

Step 16:

Whisk one egg in a small bowl and apply all over the pie using a little brush. This will create the beautiful golden pie crust.

Step 17:

Cut the pie top open in a few places to allow air to get out.

Step 18:

Set the pie in the oven and bake for 45 minutes at 200 °C/392 °F.