PATCHWORK ORCHARD PIE

Patchwork orchard pie image

Serve this lattice-topped, shortcrust pasty warm with custard - if you don't have quinces make up the weight with apples or pears

Provided by Good Food team

Time 1h40m

Number Of Ingredients 10

Ingredients

1 ½kg mix of quince , cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced
25g butter
1 vanilla pod , split lengthways, seeds scraped out
2 tsp ground cinnamon
juice 1 lemon
100g golden caster sugar , plus extra for sprinkling
1 tbsp plain flour , plus extra for dusting
375g pack sweet shortcrust pastry
1 egg , beaten
custard , to serve (optional)

Steps:

Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat. Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.
Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.
Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Trim the edges, then cut into rough triangles or squares. Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar. Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling. Serve warm with custard, if you like.

Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium