Apple and Quince Pie

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I fixed this for a sunday pool party and everyone loved it --very easy to make also --I think i would add just a bit more quince next time

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I agree the recipe for this was a little lacking, but I have just scanned some old time recipes & this was very much like them. I have three quince trees (NW Ohio and they are prolific this year. Hard as rocks, but prolific. Have made jelly in the past so wanted to refresh my memory. Was looking for more than just jelly recipes, but think I may stick with just that. As for this recipe, it sounds much like ones I've read in my Mom's books...she's 93. So take heart and 'wing it' with your knowledge & that of the recipe. I read it three times & it made more sense each time. Or was I interjecting my knowledge of what I do with the recipe!!??? Try it! Good luck Note...quince is NOT an easy fruit to work with!

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This is the most confusing recipe I've ever read. Quantities of fruit should be in cups, not by weight. For someone making a recipe the first time, some clue as to how much sugar to use is mandatory, I mean, quinces are NOT sweet.
As for assembling, WHAT?
Roll out the dough. Cut off a thin strip and attach it to the rim of the pan, brushing the rim with water first. Brush the strip with water and cover the pan with the sheet of dough, cutting off all the overhanging bits. Crimp the edges, brush the top with eggwash, and strew over the demerara sugar. Bake for 20 minutes before turning the temperature down to 375 degrees F and cooking for a further 20 minutes. Eat warm or hot with heavy cream.

Where does it say to put the bottom shell in the pan? Or is it a single crust pie, then what is there to crimp? Where does it say, fill the pie pan with the filliing?
Is this a pie or a tart. Does the recipe make one or two pies?
All the pies I make have flavorings, for quince I add nutmeg, cinnamon, and allspice, and sometimes a little rum extract.

You really need an editor to review your recipes.