Quince pie

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Ingredients:

250 gr flour

2 teaspoons baking powder

1 egg

75 gr sugar

2 tablespoons vanilla sugar

pinch salt

125 gr butter or margarine

750 gr quinces

100 gr sugar

2 cloves

1 glass cognac

1 package cake jelly (tartina)

1 cup cherries on juice

extra: baking oven 

springform Ø 22-24 cm

Preparation:

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Sift flour and baking powder on a work area, make a hole and break the egg in the middle. Mix the egg with a little flour. Sprinkle the sugar and the salt over. Cut the cold butter in small pieces into the flour and knead with cold hands rapidly to a dough. Wrap the dough and let rest for 30 minutes in the fridge.

Prepare:

Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).

Line bottom and sides of a greased springform pan with the dough. Bake the pie in 15-20 minutes brown.

Peel and slice the quinces. Simmer with sugar and cloves in 2.5 dl water till soft. Let cool well and drain the quinces.

Sprinkle cognac over the quinces and arrange on the pie bottom.

Divide the drained cherries along the edge.

Make the jelly according the directions on the package and brush it over the pie.