I made this pie last week; it was quite relaxing to just spend time making all the small and tiny leaves for the top crust. I made the filling by poaching quince, pear & ginger, and then adding ginger syrup & ginger jam.
This recipe is enough for one 23cm pie and 2 mini pies.
For the pie crust:
3 ¾ cups of all-purpose flour
2 tablespoons of granulated sugar
¾ teaspoon of salt
340gr of cold butter, chopped into pieces (I used salted butter, but you can use unsalted butter)
10 tablespoons of cold water
For the filling:
700gr of quince (peeled, cored and chopped into big pieces)
700gr of pears like Bosc (peeled, cored and chopped into big pieces)
1 piece of ginger, peeled and chopped (total of about 3 tablespoons)
½ cup of sugar
2 cinnamon sticks
Rest of the filling:
2 tablespoons of ginger syrup
Zest of 1 lemon
2 tablespoons of ginger jam
Juice of 1 lemon
1 ½ teaspoon of cornstarch
To finish the pie:
Granulated sugar for sprinkling on top of the pie crust
Start by making the pie crust, you can make it in the food processor, or in the stand mixer. I used my stand mixer fitted with the flat beater. Place the flour, sugar and salt in the bowl of the stand mixer. Add the cold butter pieces, mix it with a spatula. Then mix on low speed for about 2 minutes. Then add the cold water. Mix on low speed for a couple of minutes until you have an even dough.
Divide the dough into 3 parts, one part a bit larger than the other 2. Pat them down with your hands, forming a circle with each piece. Keep the larger piece on a floured working area. Wrap the 2 remaining pieces with plastic wrap and place them in the freezer for 1 hour.
Roll out the piece of dough that you left on your working area. Dust with enough flour so it doesn’t stick. Roll it big enough to cover the bottom of the large pie mold. Place the dough on the bottom of the pie mold, press with your fingers so the sides stick and trim the edges. Repeat for the mini pie molds, if you make them. Refrigerate them until the time for the other pieces of the dough that you placed in the freezer is up.
In the meanwhile, start making the filling. Poach the quince, pears and ginger with the sugar and cinnamon sticks until tender. About 20 to 30 minutes.
Then discard the ginger and cinnamon sticks. Chop the quince and ginger into smaller pieces, I prefer them very small, especially since I also made mini pies.
Place the chopped quince and pear in a large bowl; add the ginger syrup, ginger jam, lemon zest, lemon juice and cornstarch. Mix well and set it aside.
Once the hour is up for the dough in the freezer, take the pie molds out of the fridge. Spoon the filling into the pie crusts.
Remove the dough from the freezer and start by rolling one out on your floured working area. This is where you can be creative and make any design that you want. You have enough dough to play around. I really wanted to make leaves. Since I didn’t have any leaf shaped cookie cutters, I just used a paring knife to make them. For 1 mini pie, I made a tree design by making the tree trunk first and then adding small leaves to the branches.
Once you are done decorating your pies, place them in the fridge for 20 minutes.
Preheat your oven to 180/350F.
Once the 20 minutes are up, remove the pies from the fridge. Brush the dough with some of the egg wash and sprinkle some granulated sugar. Bake for 45 to 50 minutes, until the dough is golden. For the mini pies, it took from 35 to 45 minutes.
I like to eat this pie warm with some vanilla ice cream. Enjoy!
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