12598 Quince-Pear Pie Makes one 9-inch double-crust pie Wed Aug 06 07:37:50 -0700 2008 Tue Feb 03 10:16:30 -0800 2009 Licensed http://www.chow.com/recipes/12598 Tue, 03 Feb 2009 18:16:30 GMT Quince marries well with a sweeter fruit like a pear, and the port picks up on both flavors harmoniously. This would be a good dessert after a hearty roast. Any variety of pear works well. This pie has no thickener because the pectin in the quince does it all.

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  • Roll out the pastry and line a 9-inch pie tin with the bottom crust. Roll out the remaining dough for the top crust. Chill.
  • Pare, quarter, and core the quinces. Slice the quinces about ¼ to ½ inch thick. In a large sauté pan over low heat, melt the butter and sauté the quinces and currants for 5 to 10 minutes, until the quince slices are tender.
  • Preheat the oven to 450°F. Peel, halve, and core the pears with a melon baller, removing the stem and fiber, and slice them into a large bowl. Combine the pears with the quinces, currants, sugar, port, cinnamon, and salt and mix well. Scrape the filling into the bottom crust and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and sprinkle it lightly with sugar.
  • Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 350°F, and bake for at least 45 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through the slits in the top crust.
  • Cool the pie completely before cutting, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature, for up to 3 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch double-crust pie, chilled, such as Bubby's All-Butter Pastry Pie Dough (page 23) or Basic Butter and Shortening Pastry Pie Dough (page 27)

    ]]>     1 pound quinces

    ]]>     4 tablespoons (½ stick) unsalted butter

    ]]>     ½ cup dried currants

    ]]>     2 pounds ripe pears

    ]]>     ¾ cup sugar, plus extra for sprinkling on the top crust

    ]]>     ¼ cup ruby port

    ]]>     ½ teaspoon ground cinnamon

    ]]>     Pinch salt

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