Page 127 - United States of Pie

Pinch of kosher salt
Approximately 2 medium baking apples, such as Granny
Smith, peeled, cored, and cut into ¼-inch-thick slices (2

cups)
½ cup sugar
Grated zest and juice of 1 medium lemon
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, cut into ½-inch cubes

Optional
1 tablespoon heavy cream

1 tablespoon turbinado or sanding sugar

In a large saucepan or Dutch oven, combine the quince slices with
1½ cups of water and the honey, vanilla, and salt. Bring the mixture
to a boil over high heat. Then reduce the heat to a simmer, cover the
pan, and cook, stirring occasionally, for approximately 20 minutes.
The quince slices should be fork-tender but still retain their shape.
Drain, reserving the cooking liquid, and set the quince aside to cool.
Return the liquid to a saucepan, bring it to a vigorous boil over high

heat, and boil until the liquid has reduced by half, 5 to 7 minutes.
Meanwhile, preheat the oven to 425°F.
In a large bowl, combine the quince, apples, sugar, lemon juice
and zest, and flour with ¼ cup of the poaching liquid and toss gently.
Set aside.
On a well-floured surface, roll out one portion of the dough until it

is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the
excess dough hang over the rim. Pour in the filling and spread it out
evenly. Dot the surface of the filling with the butter.
Roll out the second portion of dough to the same size. Lay the
dough over the filling, and trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them

under, and then decoratively crimp the perimeter. With a sharp knife,
cut 5 vents in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and
continue baking for 40 to 45 minutes, until the crust is golden brown.
Let the pie cool to room temperature before enjoying.