Quince, Pear & Ginger Pie


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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:

For poaching:

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:

Egg wash

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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Celeriac & Pear Soup with Roasted Pumpkin seeds, Pear chips and Chives

Celeriac pear soup

This was my lunch today. A creamy soup which is subtle in taste. I guess I was not done making fruit chips since now I made them with pears.

This recipe serves 2.


For the pumpkin seeds:

4 tablespoons of pumpkin seeds

Pinch of salt

Pinch of paprika powder


1 tablespoon of olive oil

For the soup:

1 medium white onion, chopped

1 garlic clove, minced

1 celeriac, peeled and chopped

3 Bosc pears (peeled, cored and chopped)

1 ½ litters of vegetable stock

Salt to taste

2 tablespoons of olive oil

1/4 cup of cream

For the pear chips:

1 Bosc pear, thinly sliced with a mandoline

1 cup of water

1 cup of sugar


Chives for decoration


Start by making the pear chips. Preheat the oven to 110C/230F. Line a baking sheet with parchment paper. Make a simple syrup by mixing the water with the sugar in a saucepan over medium heat. Stir until the sugar has dissolved. Then transfer it to a bowl. Dip the pear slices in the syrup and then shake off any excess liquid. Spread them on the prepared baking sheet. Bake them for 1 1/2 hours. About 1 hour into the baking, lift each chip so they are not sticking to the parchment paper.

To roast the pumpkin seeds, mix them with the paprika powder, salt, pepper and olive oil in a small bowl. Spread the seeds in an oven sheet lined with parchment paper. Roast them for 15 minutes at 180C/350F. Set them aside.

Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac, pears and stock. Let it simmer for 20 minutes.

Once the 20 minutes are up, blend it until smooth. I used an immersion blender.

Add the cream and let it cook for another 5 minutes while stirring.

Taste for salt. Divide the soup into two bowls. Top them with the roasted pumpkin seeds, pear chips and chopped chives. Enjoy!

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Speculoos (Cookie Butter) & Pear Buns


Speculoos is a spiced cookie that it is usually eaten around December here. It is delicious and luckily it also comes in butter form. I really felt like baking last week so I thought of making a different version of the traditional Swedish buns. So I just filled these with cookie butter, pears and then sprinkled some pistachios on top. A delicious fall/winter treat!

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This recipe makes 24 small buns.


For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

½ cup of warm water

½ cup of milk

1 tablespoon of vanilla extract

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

10 tablespoons of speculoos

3 pears, grated & squeezed (use the ones that are better for cooking like Bosc)

For the egg wash:

2 eggs

2 tablespoon of water


1/3 cup of chopped pistachios


Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

Place the remaining ingredients for the dough in the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover it with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line a baking tray with parchment paper. Cut a large piece of plastic wrap, enough to cover the baking tray and brush it with vegetable oil to prevent it from sticking to the buns later on.

Place the dough in your lightly floured working area. Divide the dough into 2 equal pieces.

Microwave the Speculoos for 30 seconds so it is easier to spread. Have the grated and squeezed pears ready.

Roll out one piece into a rectangle of about 30x23cm. Using a pizza cutter or a knife, cut out the uneven edges.


Spread evenly half of the cookie butter all over the dough, you can leave a little space on the edges. Sprinkle half of the grated pears.

Grab the top 2 edges of the dough and fold it towards you. Roll it a bit with the rolling pin just to seal it. Then slice it into 12 pieces. Grab one piece and twist it. Then wrap it around your finger making two rounds and then make a knot, tucking one end through the middle. Don’t worry if they are not perfect. They will look better once baked. Repeat for the remaining pieces and the other half of the dough.

Place the buns on the prepared baking tray, bush them with some egg wash (then keep the egg wash in the fridge because you are going to use it again). Cover the buns with the previously oiled piece of plastic wrap.

Let them rise in a warm place for 1 hour.  About 15 minutes before the time is up, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap and brush them again with the egg wash. Sprinkle some pistachios on top of each bun. Bake for 15 minutes or until golden. Enjoy!

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