Apple and quince pie

Apple and quince pie

Emilie Guelpa

Custard powder has an interesting effect on pastry. The golden colour it imparts makes for a more aesthetically pleasing dessert, and it adds a flakiness that is lighter than traditional pastry.


Quantity Ingredient
345g caster sugar, plus extra for sprinkling
1 vanilla bean
1 lemon, halved
3 quinces
3 granny smith apples
1/2 teaspoon ground cinnamon
300g plain flour
40g custard powder
100g icing sugar
200g unsalted butter, diced
1 egg


  1. Put 1 litre water, 230 g of the caster sugar, the vanilla bean and lemon halves in a saucepan and bring to a rolling boil. Peel, quarter and core the quinces before immediately transferring them to the poaching liquid to prevent discolouration. Reduce the heat and simmer for 11/2 hours, or until the quinces are tender and ruby-red coloured. Drain and set aside.
  2. Peel, core and thinly slice the apples. Put in a saucepan with the remaining caster sugar, the cinnamon and 125 ml water. Bring to the boil over high heat, then reduce the heat and simmer for 5–10 minutes, until the apples are tender but still hold their shape. Slice the quinces into a similar size and mix the two together.
  3. To make the pastry, sift the flour, custard powder and icing sugar together. Rub in the butter to produce a texture resembling breadcrumbs. Add enough water to bring the pastry together and knead briefly. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Divide the pastry in half and roll one half on a lightly floured work surface to a 3 mm thickness. Line either a greased 23 cm pie dish or shallow flan (tart) tin with the pastry, making sure the pastry is pushed down into the corners. Trim any excess pastry using a small knife and return the pastry to the refrigerator for another 30 minutes. Roll the remaining pastry to the same thickness and refrigerate until needed.
  5. Preheat the oven to 180°C.
  6. Once chilled, prick the pastry shell with a fork. Line the pastry shell with baking paper and fill it with pastry weights or uncooked rice. Blind bake for 15 minutes before removing the paper and pastry weights or rice and baking for a further 5 minutes to crisp the pastry.
  7. Fill the pastry base with the fruit. Top with the remaining pastry, pressing down the edges and then trimming the excess. Lightly whisk the egg with 2 tablespoons water. Brush the top of the pie with the egg mixture and sprinkle with caster sugar. Bake for 30–40 minutes, or until the pastry is cooked and golden brown.
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