Caramelized Quince
1–2 pounds quince, peeled and sliced thinly
2 cups simple syrup
1 teaspoon cardamom, ground
Cover quince with simple syrup and cardamom. Simmer for 1 hour at low temperature in a heavy bottomed pan. Remove excess syrup and reserve for the apple filling. Spread quinces on deep roasting pan and roast at 225° F for an hour. The color will darken and quinces will become more caramelized - do not over roast as they must finish caramelizing in the pie. Set aside and let filling cool.
Apple Filling
2–3 pounds of apples, peeled and thinly sliced
Remaining quince syrup to cover apples (add additional simple syrup if needed)
1 teaspoon of cinnamon
1/8 teaspoon of nutmeg
Juice of one large lemon (2 to 3 tablespoons)
Simmer all ingredients on low heat until the apples are tender. Consider using 2 varieties of apples for texture. Set aside and let filling cool.
Quince Candied Apple Pie
Pie Crust (Mother Palmer)
1 1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening (lard preferred)
4 to 5 tablespoons purified cold water
Pre-heat the oven to 425° F. Cut lard into flour and salt. Add water and mix only until the ingredients hold together. (A food processor is ideal for this.) Roll out the dough into a 14-inch circle, and place in a 10-inch pie pan. Pre-cook the crust for about 10 minutes prior to construction.
Pie Construction
Caramelized quince
Apple filling
2 tablespoons butter, cut into small pieces
Sea salt
Preheat the oven to 350° F. Sprinkle sea salt on bottom of crust. Spoon the apple filling into the crust, then dot with butter pieces. Top the pie with the caramelized quince. Bake 30 to 45 minutes or until the crust is brown and pie is set. Let cool for at least an hour before serving. Serve warm with crème fraîche or vanilla ice cream.