Near a month ago I harvested Quince, a week ago I finally made them into a Quince Pie! I went with Portland Fruit Harvest to a community orchard and we harvested around 100 Pounds of Quince. Half of that got donated to a local food bank, and the rest was divided among we who came to help pick.
I put mine up in the cupboard for a while to ripen up. When the smell started to emerge I peeked in the bag and saw that their green skins had softened to yellow, with a hint of green coming through. I began the laborious process of cutting through their tough flesh to chop them up. after several hours roasting and several more baking a delicious Gluten free and vegan (skip the egg and butter) Pie emerged!
Here is the recipe I used (+ my favorite pie crust) Enjoy!
Roast peeled and chopped quince (~6-10) ~ 2-3 hours, stir every 40 minutes @ 375ºF + 2 cup apple cider + 1 tbsp vanilla + 1/3 cup sugar + 2 tbsp Lemon juice + 1/2 tsp cardamon + 1 cinnamon stick Cover glass baking pan with foil and bake
pie filling +1/3 cup sugar +1/2 teaspoon cinnamon +1/4 tsp ground nutmeg + pinch ground cloves + 1 teaspoon cornstarch 1/2 cup applesauce? +1 tsp vanilla extract +4 tbsp Butter (melted) tossed with quinces gently mound and fill pie, then chill
Cover with a second Pie crust brush crust + 1 whisked egg Sprinkle top w/ cinnamon sugar + 3 Tbsp sugar + 1/4 tsp cinnamon slice a nice pattern with a sharp knife (halfway through dough) pierce center with a hole to allow venting
Bake @ 350 bake 1:40 - 2:00 hours until bubbling and crust is nicely browned