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Quince And Apple Pie

  • 6-8
Quince And Apple Pie

These flavours are deliciously complementary. If you feel like being bold, add a few drips of rosewater to the filling.


  • 3-4 large cooking apples (Granny Smith or Ballarat work well)
  • 380 ml jar poached quinces, drained and syrup reserved
  • ¼ cup reserved quince syrup
  • ¼ cup honey
  • 1 egg, beaten to glaze

Crunchy Short Pastry

  • 1¼ cups flour
  • ¼ cup icing sugar
  • ¼ cup semolina
  • 150 grams chilled butter, diced
  • about 5 tablespoons cold water


  1. Make the crunchy short pastry, wrap and refrigerate for 20 minutes.
  2. Peel, core and finely slice the apples. Place in a lidded saucepan with the quince syrup. Poach gently for 10-12 minutes or until just tender. Stir in the honey. Remove from the heat and cool.
  3. Slice the quinces and layer with the cooled apples and syrup in a deep 24cm dish with a pie funnel placed in the centre.
  4. Roll the pastry out on a floured surface to 3mm thick. Cut a 24cm diameter circle of pastry for the pie top and set aside. Re-roll the remaining pastry to the same width, then cut several long, 3-4cm wide strips. Brush the edges of the dish with water or beaten egg, then press the pastry strips onto the edges of the dish. Roll the remaining pastry out to about 2mm thick, then cut out star shapes in different sizes.
  5. Brush the pastry edging with beaten egg, then gently roll on the pie top, making a small hole in the centre for the funnel. Press the edges together firmly. Brush stars on one side with beaten egg and arrange on top of the pie. Glaze with beaten egg.
  6. Bake in the middle of a 200ºC oven for 30-35 minutes until the pastry is crisp, golden and cooked through.

Crunchy Short Pastry

  1. To make the pastry, sift the flour and icing sugar into a bowl. Stir in the semolina and rub in the butter until the mixture resembles fine breadcrumbs.
  2. Stir in enough cold water (about 5 tablespoons) to form a stiff dough, then knead on a floured surface until smooth.

Cooks Tips

Look out for Ludbrook House poached quinces in syrup at your deli or order at Alternatively, use canned pears.

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