Rating: 4.11 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

Martha Stewart Living, November 2010

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Recipe Summary

prep:
40 mins
total:
4 hrs 30 mins
Servings:
8
Yield:
Makes one 9-inch pie
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Ingredients

For the Filling
For the Topping
For the Maple Cream

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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Reviews (1)

18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
10/19/2010
Can you use any other fruit?