Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple-Quince Pie with Honey
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- Level: Intermediate
- Total: 4 hr (plus cooling)
- Active: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 925
- Total Fat
- 42 g
- Saturated Fat
- 22 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 9 g
- Sugar
- 47 g
- Protein
- 9 g
- Cholesterol
- 122 mg
- Sodium
- 584 mg
Quince adds an intensity of flavor, floral aroma and textural difference to this apple pie. The addition of honey amplifies the floral qualities of the quince even further. This recipe is designed so you can make every element ahead of your Thanksgiving dinner. Simply assemble and bake the pre-made components the morning of your feast. Leave to cool until the family is ready for pie!
- Level: Intermediate
- Total: 4 hr (plus cooling)
- Active: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 925
- Total Fat
- 42 g
- Saturated Fat
- 22 g
- Carbohydrates
- 134 g
- Dietary Fiber
- 9 g
- Sugar
- 47 g
- Protein
- 9 g
- Cholesterol
- 122 mg
- Sodium
- 584 mg
Ingredients
For the Dough:
For the Filling:
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Directions
- Make the dough: Pulse the flour, granulated sugar, salt and 4 tablespoons butter in a food processor until it’s the consistency of fine meal. Pulse in the remaining 12 tablespoons butter until pea-size bits form. Pulse in the vinegar and 6 tablespoons ice water until the dough just comes together; pulse in more water, 1 teaspoon at a time, if needed. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap in the plastic and refrigerate until firm, at least 1 hour.
- Meanwhile, make the filling: Stir together the quince, apples, turbinado sugar and honey in a large pot. Cover and let stand until the sugar has dissolved, about 1 hour. Bring to a boil over medium-high heat and cook, covered, until the fruit is tender but intact, 8 to 12 minutes. Meanwhile, whisk together the flour, cornstarch, salt and spices in a bowl, then whisk in the cider and cider vinegar. Stir into the apple mixture and cook until thickened, about 2 minutes; transfer to a large bowl. Stir in the butter until combined; let the filling cool completely. At this point, you can refrigerate the filling in an airtight container for up to 3 days.
- Preheat the oven to 400 degrees F. Roll out 1 dough disk on a floured surface into a 13-inch round; ease into a 9-inch pie plate coated with cooking spray, then trim any overhang. Refrigerate until firm, 30 minutes. Line with parchment and fill with pie weights or dried beans. Bake, rotating halfway through, until the edges are light golden and the center is dry, about 40 minutes. Reduce the oven temperature to 350 degrees F, remove the parchment and weights and bake until the crust is light golden all over, 20 to 30 more minutes. Whisk the egg with 2 tablespoons water; remove the crust from the oven and brush with some of the egg wash. Bake to set the egg, about 3 minutes. Remove from the oven and cool completely. At this point, the crust can be wrapped in plastic and stored at room temperature for up to 3 days.
- Line a large plate with a sheet of parchment. Roll out the second dough disk on a floured surface into a 14-inch round; slice into 1/2-inch-thick strips. Arrange parallel strips, evenly spaced, across the plate; weave through the remaining strips to make a lattice. Wrap the lattice and any excess scraps in plastic and refrigerate until firm, at least 1 hour and up to overnight, or freeze the lattice for up to 2 months.
- To bake, preheat the oven to 400 degrees F. Put the crust on a foil-lined baking sheet and add the filling. Brush the crust with more egg wash. Unwrap the lattice; flip onto the filling. Brush the strips touching the crust with egg wash, then fold in to build up the crust; cover any thin or exposed crust spots with the reserved scraps. Brush the lattice and edge with egg wash; sprinkle the edge with turbinado sugar. Chill until the lattice is firm, about 20 minutes.
- Bake the pie until the edges are golden, about 40 minutes. Reduce the temperature to 350 degrees F and bake until golden brown and bubbly, 40 to 50 more minutes. (Tent the edges with foil if browning too quickly.) Transfer to a rack to cool before serving.
Cook’s Note
Make-Ahead Plan: Bake the bottom crust up to 3 days ahead; store at room temperature. Make the filling up to 3 days in advance and refrigerate. To assemble, fill the crust, add the lattice top and bake.
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