QUINCE-APPLE PIE

Quince-Apple Pie image

Yield makes one 8-inch pie

Number Of Ingredients 11

4 quinces, peeled and halved, peels reserved
1 bottle (375 ml) sweet dessert wine, such as Muscat
1 vanilla bean, halved lengthwise and scraped, pod and seeds reserved
1 cup sugar, plus more for sprinkling
1/2 cup raisins
4 tart, firm apples, such as Granny Smith
Fresh juice of 1 lemon
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1/2 recipe Pâte Brisée (page 322)
1 tablespoon unsalted butter, cut into small pieces

Steps:

In a saucepan, combine quinces with reserved peel, wine, vanilla pod and seeds, 1/4 cup sugar, and enough water to cover. Place cheesecloth or a round of parchment over fruit to keep it submerged; bring to a boil. Reduce heat, and simmer until quinces are tender when pierced with the tip of a paring knife, 25 to 35 minutes. Remove fruit with a slotted spoon. Continue cooking liquid until syrupy and reduced by two-thirds, about 30 minutes.
Preheat oven to 375°F. In a medium bowl, cover raisins with reduced poaching liquid. Let cool.
Peel and core apples, and cut into 3/4-inch-thick wedges. Transfer to a large bowl with lemon juice, and toss to coat. Add remaining 3/4 cup sugar, the flour, and cinnamon; toss to combine. Drain raisins (reserve poaching liquid), and add to apple mixture. Using a melon baller, remove core from poached quinces, cut fruit into 3/4-inch-thick wedges, and add to apple mixture.
On a lightly floured surface, roll out dough to a 14-inch round, 1/8 inch thick, and fit into an 8-inch cast-iron skillet, leaving overhang. Fill with apple-quince mixture, dot with butter, and fold edges over fruit, overlapping as needed and leaving center open. Brush dough with water, and sprinkle with sugar.
Bake until crust is golden brown and juices bubble over, about 1 hour, 25 minutes. If fruit in center appears dry, brush with reserved poaching liquid. (If fruit or crust browns too quickly, tent with foil.) Transfer to a wire rack and let cool completely.