Patchwork Orchard Pie Recipes

Steps:

• Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat. Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.
• Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.
• Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Trim the edges, then cut into rough triangles or squares. Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar. Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling. Serve warm with custard, if you like.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., In a small bowl, whisk egg, sour cream, sugar, flour, yogurt, vanilla and salt. Gently stir in pears. Pour into crust. Bake 15 minutes., Meanwhile, for topping, in a small bowl, combine flour, oats, brown sugar, pecans and cardamom. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Store in the refrigerator.

Steps:

• 1. Place the flour, salt and sugar in a food processor; pulse on and off to mix. Add the butter and shortening, then pulse the machine on and off until the mixture resembles coarse meal.
• 2. Add the water through the feed tube, pulsing on and off, until the dough gathers together in the side of the work bowl. Remove dough and form it into a disk. Wrap it in plastic and chill in the refrigerator for at least 1 hour.
• 3. Divide the dough in half. Roll out half on a floured work surface (or between 2 sheets of waxed paper) into an 1/8-inch thick round large enough to fit your pie pan. It should be about 1 1/2 to 2 inches larger than the pie pan. Work quickly, as the dough can get sticky. Repeat with remaining dough for a top crust.
• 4. Preheat the oven to 400° F.
• 5. In a saucepan, mix together the cherries, sugar, flour and almond extract. Bring to a boil. Boil for 1 minute, stirring. Cool to room temperature.
• 6. Line a 9-inch pie pan with half of the pie dough. Brush the bottom crust with egg white. Spoon the cooled cherry filling into the crust. Cover with the top crust. Trim the excess dough, leaving a 1-inch overhang. Moisten the rims of the crusts where they meet with water, then turn the top crust under the bottom and crimp the edges decoratively. Cut a few slits in the top to allow the steam to escape.
• 7. Bake the pie in the center of the oven for 35 minutes or until the crust is golden brown.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.