Quince Biscuit Pie

Spoonfuls of biscuit dough bake atop the quinces, after poaching the fruit with vanilla bean and maple syrup.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch pie
Quince Biscuit Pie

Source: Martha Stewart Living, November 2010


For the Filling

  • 5 cups water
  • 1 cup pure maple syrup
  • 1/2 cup granulated sugar
  • 5 quinces, peeled, cored, and quartered
  • 1 vanilla bean, split and scraped, pod reserved
  • 2 teaspoons cornstarch

For the Topping

  • 1 3/4 cups all-purpose flour
  • 1/3 cup fine yellow cornmeal
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • Salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1 cup heavy cream
  • 3 tablespoons sliced almonds

For the Maple Cream

  • 1 cup heavy cream, chilled
  • 1/4 cup pure maple syrup
  • Garnish: confectioners' sugar


  1. Make the filling: Bring water, maple syrup, granulated sugar, quinces, and vanilla seeds and pod to a simmer in a large pot over medium heat. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.

  2. Preheat oven to 375 degrees. Make the topping: Sift together flour, cornmeal, granulated sugar, baking powder, and 3/4 teaspoon salt, and then sift again. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse meal with some large pieces remaining. Make a well in the center. Pour in cream; stir until combined.

  3. Transfer quinces to a medium bowl using a slotted spoon. Add 1 cup poaching liquid and the cornstarch, and toss to combine. Pour quinces with juices into a 9-inch deep-dish pie plate. Arrange large spoonfuls of topping mixture around outer edge of pie, leaving a space in the center. Sprinkle almonds on top, and bake until liquid is bubbling and topping is golden, about 50 minutes. Let cool completely.

  4. Make the maple cream: Whisk cream with a mixer on medium speed until stiff peaks form. Fold in maple syrup. Garnish pie with confectioners' sugar. Serve with maple cream.


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