Blue Corn Anise Seed Pie Crust
Makes 1 crust. Double the recipe for top and bottom crusts.
1 1/4 cup flour
1/2 cup atole (blue cornmeal)
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter, diced
1 egg yolk, beaten
1 tablespoon anise seed, lightly crushed
1/4 cup ice water, or more, as needed
Whisk dry ingredients together. Cut in butter until crumbly. Add the egg yolk and stir with a fork. Add ice water and stir until mixture just holds together when squeezed. Form into a ball, flatten into a disk, and chill at least 2 hours. Bring to room temperature before rolling.
Apple Quince Pie with Blue Corn Anise Seed Crust
Apple Quince Pie Filling
4 small quince, peeled, cored, and sliced
6 medium apples, peeled, cored, and sliced
3/4 cup sugar, divided
3 tablespoons tapioca flour
1/4 teaspoon salt
2 teaspoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon ginger
1 pinch each, ground nutmeg, clove
Make double recipe of Blue-Corn Anise Seed Pie Crust dough.
Roast quince in 350° F oven for 2 hours in 2 cups water and 1/4 cup sugar, covered.
Stir every 30 minutes. Add water as needed.
Meanwhile, sprinkle 1/4 cup sugar over apples and let macerate for 1 hour. Drain juice from apples and quince and put in saucepan to reduce to 2–3 tablespoons.
In large bowl, stir together the fruit and remaining ingredients.
Set out both piecrusts, about an hour into preparing the fruit, to bring them to room temperature, then roll into 10-inch circles. Once the fruit has been prepared, arrange the mixture in bottom crust. Cover the pie with the top crust and crimp edges together. Cut slits in the top crust, then brush with juice reduction syrup.
Bake on the lowest rack at 425° F for 10 minutes. Cover with foil and bake at 350° F for 40 minutes or until the apples have softened and the crust has lightly browned.
Cool at room temperature at least an hour before serving.