Friday, November 25, 2011

Cooked Apple and Quince Pie

Your pie birds will be singing our praises when they get a bath in our jammy apples and quince!  We served it yesterday for Thanksgiving dessert and everyone around the table was so thankful, no one said a word until the final forkful was devoured!      

8 Medium Granny Smith Apples – peeled, cored and sliced 1 inch think  
1 tsp. Cinnamon
1 tsp Fresh Grated Ginger
½  tsp. Fresh Grated Nutmeg
¼ tsp. Salt
1 Jar Slow Jams Quince Jam
2 Tbs. Butter
¼ Cup Light Brown Sugar
Your favorite double pie crust
Heavy cream
Course Sugar

Pre-heat oven to 400 degrees.  Place bottom pie dough in 9 inch pie pan and crinkle rim (or create whatever rim you like).  Melt butter in a large sauté pan and add sliced apples and pears.  Sauté for about 5 minutes until the fruit warms up and starts to soften.   Turn heat to low and add cinnamon, ginger, nutmeg, salt, Slow Jam's Quince Jam and brown sugar.  Stir until all ingredients are well mixed and remove from heat.  Fill pie bottom with apple mixture and cover with top layer of pie dough.  Whether you fold entire pie dough over the top or weave, make leaves, etc, make sure to have some slits in the pie so that air can escape. 
Brush pie top with heavy cream and sprinkle with course sugar.  Bake pie for 45-55 minutes until apples feel tender and crust is nice and brown.  Serve warm or cold – with whipped cream, ice cream or straight from the fridge!

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