Spiced apple pie with quince jelly recipe
Spiced apple pie with quince jelly recipe
Put a Spanish twist on this traditional British apple dessert recipe with quince jelly
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6 to 8
500g (1lb 2oz) Bramley apples (approx 2 large), peeled and cored
330g (11oz) Cox’s apples (approx 4), peeled and cored
125g (41/2oz) golden caster sugar
75g (3oz) quince jelly
1/2tsp ground cinnamon
3 whole cloves
375g (13oz) all butter shortcrust pastry, such as Dorset Organic Pastry or Jus-Rol
a little milk to glaze the top of the pie
You will need a 23cm (9in) metal pie dish
1 Preheat oven to 200 C, 180 C fan, 400 F, gas 6. Slice the apples, place in a large bowl with 100g (4oz) of the caster sugar, reserving the rest to sprinkle on top. Add the quince jelly – cut into very small cubes, the cinnamon and cloves. Toss everything together with your hands and leave on one side while you roll out the pastry.
2 Divide the pastry in half and roll out 1 piece on a lightly floured board to line the tart tin. Make sure that there is plenty of pastry overhanging the sides. Dampen the edges with a little water. Place the apple mixture in the pastry-lined dish.
3 Roll the remaining pastry to cover the top of the pie. Press down the edges well, trim the excess pastry with a sharp knife and knock up (see page 170 for details).
4 Make a couple of small holes in the top of the pastry with a sharp knife, so that the steam can escape.
5 Brush the top of the pie with a little milk and sprinkle over the remaining sugar. Bake in the oven for 25 minutes or until the pastry is a gorgeous golden brown. Serve with vanilla custard or ice cream.
Per serving: 442-332cals, 17-13g fat, 5-4g saturated fat, 71-53g carbohydrates
Essential know-how for perfect pies:
It’s really easy to make a pie, and it will always be better than a bought one, as you can roll the pastry out much thinner for a more delicate finish.
Always buy all-butter pastry – you can definitely taste the difference. We love Dorset Organic Pastry and Jus-Rol, which are widely available.
Bake in metal pie dishes to conduct the heat efficiently, so you don’t get cooler spots and soggy pastry.
A good tip is to put your pie dish on to a preheated baking sheet to give a quick blast of heat.
Instead of the quince jelly, try adding a walnut-sized cube of Lancashire or Cheshire cheese to the apples – traditional, unusual and delicious.
