 |
Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Quince adds a sweet harvest flavor to this luscious, old-fashioned apple pie from our Test Kitchen. Itâs topped with a crumbly mix of oats, brown sugar, butter and cinnamon. Ingredients:
3 cups thinly sliced peeled quinces (about 2 medium) |
1 can (5-1/2 ounces) unsweetened apple juice |
1 teaspoon whole cloves |
pastry for single-crust pie (9 inches) |
5 cups thinly sliced peeled tart apples (about 5 medium) |
1/2 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
topping: |
1/3 cup quick-cooking oats |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender.
2. Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes.
3. Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust.
4. For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling.
5. Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Yield: 8 servings.
|
|