Quince pie


250 gr flour convert conversion

2 teaspoons baking powder

1 egg

75 gr convert conversionsugar

2 tablespoons vanilla sugar

pinch salt

125 gr convert conversioncold butter

750 gr convert conversionquinces

100 gr convert conversionsugar

2 cloves

1 glass cognac

1 package cake jelly (tartina)

1 cup cherries on juice

extra: baking oven

springform 22-24 cm

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Preparation in advance:

Sift flour and baking powder on a work area, make a hole and break the egg in the middle. Combine the egg with little flour. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and let rest for 30 minutes in the fridge.

How to prepare:

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

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 convert conversionwater 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.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)