Quince pie
Greek apple pie
- 1 KG QUINCES, cleaned and cubed
- 175 GRAM WHOLEMEAL FLOUR
- 75 GRAM FLOUR
- 150 GRAM SUGAR
- 175 GRAM COLD BUTTER, cubed
- 1 TSP BISCUIT SPICES
- 1 EGG
- 4 APPLES, peeled and in thin slices
- 100 GRAM RAISINS
- 100 GRAM SUGAR
- 1/2 TSP CINNAMON
- 100 GRAM WALNUTS, chopped
- 100 GRAM BUTTER
- 3 EGGS
- RIND FROM 1/2 LEMON
- 125 GRAM SELF RAISING FLOUR
- 200 GRAM PHYLLO DOUGH
Mix both flours with half of the sugar, the butter and the egg and knead this well. Take 2/3 and roll it out; line a greased pie form with this dough. Mix the quinces with the remaining sugar and the spices and put this in the pie. Roll out the remaining dough and cut it in strips. Decorate the top of the pie with these strips. Bake the pie in the oven for 50 minutes at 165 degrees Celsius.
The quince is tasty very aromatic but does not taste very well if you eat it raw. The quince contain a lot of pectin and are therefore very suitable to prepare jams and marmalade. The word is actually derived from the Portuguese word for quince, "marmelo". The fruit has been used for many centuries, the Romans would prepare it with honey. In the Oriental cuisine, the quince is also used in savoury dishes.
For more recipes with quinces, see also quince jam, quince liqueur and baked quinces.
Mix the apples with the raisins, the walnuts, 30 gram sugar, the lemon rind and the cinnamon. Beat the butter and flour with 2 eggs and the remaining sugar together. Put the phyllo dough in layers on the bottom and sides of a greased pie form, brush each layer with the remaining egg. Put the batter on the dough and then the apple mixture on the batter. Bake the pie 1 hour at 165 degrees Celsius and allow it to cool down completely.
