The Secret To This Pie Is The Biscuit Crust
Have you ever had a quince? It’s similar in appearance to a pear but hard and inedible raw. They smell amazing. Leave them for anytime on your windowsill and your kitchen will fill with the scent of citrus, apple, and vanilla. Cut it up, carefully because it’s hard, and toss it in a pot and those aromas become even stronger. As it cooks down in sugar it will turn rosey and this once inedible fruit is suddenly sweet, soft, and aromatic.
It is the perfect filling for a holiday pie.
This is one of those pies that my grandmother made but never shared the secret recipe with any of my aunts or myself. It was lost with her. This recipe is the closest I’ve found to what she made us every year. I was so excited to find it and plan on making it every fall that I can get my hands on some quince fruit. It’s not always easy to come by. When I can’t find it I settle for apple pie and mix in some quince jam to the filling. Quince and apple taste amazing together and the jam is easier to come by then the fresh fruit.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: If you love cheddar on your apple pie, try Manchego cheese on your quince pie.
Recipe and image courtesy of Nothing In The House
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