Patchwork orchard pie

Name: Patchwork orchard pie
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 kgs mix of quince, cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced; 25 grams butter; 1 vanilla pod, split lengthways, seeds scraped out; 2 teaspoons ground cinnamon; 1 juice lemon; 100 grams golden caster sugar, plus extra for sprinkling; 1 Tbsp plain flour, plus extra for dusting; 375 grams pack sweet shortcrust pastry; 1 egg, beaten

Patchwork orchard pie requires around 1 hour and 40 minutes from start to finish. This dessert has 332 calories, 5g of protein, and 6g of fat per serving. This recipe serves 8. If you have mix of quince, pack shortcrust pastry, ground cinnamon, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Patchwork strawberry & gooseberry pie, King Orchard's Sour Cherry Pie, and Patchwork Cobbler.

Instructions

Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat.

Ingredients you will need

Vanilla Bean

Cinnamon

Quince

Butter

Seeds

Water

Equipment you will use

Sauce Pan

Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.

Ingredients you will need

Lemon Juice

Apple

Sugar

Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.

Ingredients you will need

All Purpose Flour

Fruit

Pear

Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.

Ingredients you will need

Vanilla Bean

Fruit

Equipment you will use

Pie Form

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Roll out the pastry on a lightly floured surface to the thickness of a 1 coin. Trim the edges, then cut into rough triangles or squares.

Ingredients you will need

Roll

Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar.

Ingredients you will need

Caster Sugar

Fruit

Egg

Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling.

Equipment you will use

Oven

Serve warm with custard, if you like.

Ingredients you will need

Custard

Equipment

Sauce Pan

Pie Form

Oven

Ingredients

Servings:

2kgs

mix of quince, cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced 25grams

butter 1

vanilla pod, split lengthways, seeds scraped out 2teaspoons

ground cinnamon 1

juice lemon 100grams

golden caster sugar, plus extra for sprinkling 1Tbsp

plain flour, plus extra for dusting 375grams

pack sweet shortcrust pastry 1

egg, beaten

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.