Roasted Quince and Apple Pie


Quinces and apples are cousins, so not surprisingly they complement each other. Here we roast the fruit with ginger and spices until it's lightly caramelized, which intensifies the flavors. Be sure to use firm, crisp apples, or they'll fall apart during the roasting step.

Try our Sweet Pastry Crust for an easy dough that works beautifully for this pie.

A layer of sweet pastry cream forms a bed for the fruit filling. As the pie bakes it puffs up around the fruit, adding a luscious richness to the dessert. Serve warm with a scoop of ice cream or a dollop of whipped cream and enjoy!


1 1/4 pounds quince, 2 large (peeled, cored and cut into 3/4-inch dice)
1 pound firm, crisp apples, such as Fuji or Granny Smith (peeled, cored and cut into 1-inch dice)
1/2 cup Sugar
1/3 cup finely minced crystallized ginger
2 tablespoons fresh lemon juice
1 cinnamon stick (3 inches long)
1 star anise pod (broken into several pieces)
3 whole cloves
1/4 cup apple cider or juice
  Sweet pastry crust (Sweet Pie Dough for a single 10-inch crust)
  Flour (for dusting the work surface)
8 tablespoons unsalted butter (softened)
1/2 cup powdered sugar
1/2 cup (packed) light brown sugar
2 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1/4 cup unbleached all-purpose flour
1/8 teaspoon salt
  Vanilla ice cream or whipped cream (for serving, optional)


Position a rack in the center of the oven and preheat to 375 degrees F.

Place the quinces and apples in a large bowl and add the sugar, crystallized ginger, cinnamon stick, star anise, cloves and apple cider. Stir to combine, then transfer the mixture to a rimmed baking sheet. Roast the fruit, stirring occasionally, until it’s very soft and the juices have caramelized, 25 to 30 minutes.

Remove the pan from the oven. Discard the cinnamon stick, star anise and cloves. Using a spatula, loosen and scrape up the caramelized juices that have formed on the bottom of the pan, and set the pan aside to cool.

While the fruit is roasting, lightly dust a clean work surface with flour and roll out the pastry dough into a 13-inch circle. Transfer to a standard 10-inch pie pan. Turn the overhanging dough under to form a rim and pleat to create a decorative edge. Refrigerate the pastry shell while you prepare the pastry cream.

Place a rimmed baking sheet in the middle of the oven and preheat it to 375 degrees F.

To make the pastry cream, place the butter, powdered sugar and brown sugar in the bowl of an electric mixer. Beat at medium speed until combined, then increase the speed to high and beat until the mixture is light-colored and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl once or twice. Reduce the speed to medium and add one of the eggs. Beat until combined, and then add the remaining egg, beating to blend. On low speed, add the vanilla, flour and salt, mixing just until combined. Spread the pastry cream evenly in the pastry shell.

Scatter the roasted fruit and any accumulated juices evenly over the layer of pastry cream. Transfer the pie to the preheated baking sheet. Bake until the filling is puffed and set, and the pastry is golden brown, 35 to 45 minutes. Let the pie rest on a wire rack for at least 15 minutes before cutting into wedges. Serve with vanilla ice cream or whipped cream, if you like.

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