Quince Pie
This low-fodmap apple alternative pie is great for Autumn and winter treats. I came across some quince in the supermarket and just had to try it.
Quince grows locally in Southern Ontario and parts of the United States and is typically available locally around October.
| Category: | Sweets Cakes & Pies |
Ingredients
Filling
| 800 g quince, peeled, cored and coarsely chopped |
| 1/4 cup maple syrup |
| 2 cups water |
| 1 cup brown sugar (divided in half) |
| 1 tsp Kosher salt |
| 1/2 tsp ground cinnamon |
| 1/8 tsp ground cardamom |
| 3 tbsp Frankie's gluten-free all-purpose flour blend |
| 3 tbsp butter |
| 1 tbsp lemon juice, fresh squeezed |
Quince Pie Directions
Preheat your oven to 350°F or 175°C.
Begin by making your pie shell: https://glutenfreeguy.ca/recipes/recipe/61-pie-pastry-sweet
Take the base of the pie shell and place a piece of parchment paper in it with some pie weights on top. Bline bake the shell in the oven for 10 minutes.
Meanwhile, peel and core the quince and coarsely chop it up and place in a heavy bottomed pot with the water, maple syrup, brown sugar, salt. Bring to a boil, then turn to simmer for about 10-15 minutes or until tender.
Strain the fruit, saving the liquid in the pot.
Combine the remaining ingredients into the sauce pan with the liquid and whisk together and heat on medium heat until it boils. The sauce will thicken. Add the quince back into the pot and stir to coat them well. Remove from heat.
When the pie shell is blind baked, remove the pie weights and the parchment paper and pour the quince into the pie and spread out gently.
With a wet finger (or brush) of water, wet the connecting point of the cooked pie shell to help get the top piece of pie shell to stick.
Place the top piece of pie dough on top and press together with a fork to help adhere the two pieces together. Cut air vents in the pie as well as any decorative markings (like a fancy Q - for quince) and bake in the oven again for 30 minutes, or until it is bubbly and hot.
Remove from heat when baked and let rest for about 10 minutes. Enjoy warm with a big scoop of ice cream.
I used Frankie's gluten-free all-purpose flour blend in this recipe and, as you can see, it makes my life really easy to make pie shells. If you'd like to make pie shells as good as I do you can order a bag from glutenfreefrankies.com or by visiting: Amazon and searching for Frankie's Flour.