Blush­ing quince pie

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 8 PREP AND COOK TIME 1 HOUR 15 MIN­UTES (+ RE­FRIG­ER­A­TION TIME) 100g but­ter, chopped 2kg quince, peeled, cored, chopped coarsely ¾ cup (165g) caster sugar ½ cup (125ml) white wine 1 egg yolk, beaten lightly 1 tea­spoon sugar mixed with a lit­tle cin­na­mon 2 tea­spoons ic­ing sugar cus­tard, cream or ice-cream, to serve PAS­TRY 150g but­ter, soft­ened ¼ cup (55g) caster sugar 1 tea­spoon vanilla bean paste 1 egg 1¾ cups (260g) self-rais­ing flour 2 ta­ble­spoons cus­tard pow­der 1 Melt the but­ter in a large saucepan; add the quince and stir to coat. Add the caster sugar and wine; cook, cov­ered, for 25 min­utes. Re­move lid; cook for a fur­ther 20 min­utes or un­til the liq­uid has re­duced and the quince are ten­der. Drain the quince over a bowl; cool. 2 PAS­TRY Beat the but­ter and sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Add the vanilla and egg; beat un­til com­bined. Stir in sifted flour and cus­tard pow­der. Turn pas­try onto bench; knead lightly un­til smooth. Shape into two flat discs. Wrap in plas­tic wrap; re­frig­er­ate for 30 min­utes. 3 Pre­heat oven to 180°C (160°C fan-forced). 4 Roll one pas­try disc be­tween sheets of bak­ing pa­per un­til large enough to line a 22cm pie dish. Ease pas­try into dish; trim edge. Fill with the cooled quince (left). Brush pas­try edge lightly with water. 5 Roll the re­main­ing pas­try be­tween sheets of bak­ing pa­per un­til large enough to cover the top of the pie. Place over the quince fill­ing; crimp the edges to­gether dec­o­ra­tively. Trim any ex­cess pas­try. Gather the pas­try trim­mings and roll out be­tween sheets of bak­ing pa­per for dec­o­ra­tions. Re­frig­er­ate the pie and rolled pas­try for 10 min­utes or un­til firm. Cut out dec­o­ra­tions from pas­try with the tip of a sharp knife. 6 Brush the top of the pie with egg yolk. Sprin­kle with the cin­na­mon sugar and top with the dec­o­ra­tions (left). Bake for about 30 min­utes or un­til the pas­try is golden brown. Dust the warm pie with sifted ic­ing sugar and serve with cus­tard, cream or ice-cream, if de­sired. Suit­able to freeze. Not suit­able to mi­crowave.

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