Quince Slab Pie Recipes

Steps:

• For the pear and fig filling: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Combine the pears, fig preserves, cornstarch, cinnamon and a pinch of salt in a large bowl. Set aside.
• For the apple cranberry filling: Place a large nonstick pot over medium heat. Add the apples, frozen cranberries, sugar and a pinch of salt. Cook, stirring aggressively to burst the cranberries as they soften, about 5 minutes. Meanwhile, whisk the cranberry juice and cornstarch together in a small bowl to form a slurry. Pour the slurry into the fruit and stir to combine, then cook until a thick sauce has formed, 1 minute more. Turn off the heat and set aside.
• For the blueberry filling: Combine the blueberries, honey, cornstarch and a pinch of salt in a mixing bowl and stir to combine. Set aside.
• For the pie: On a lightly floured surface, stack 3 rounds of pie dough, then roll out to a 20-by-15-inch rectangle. Place the rectangle on one of the parchment lined baking sheets. Use scissors to trim to a 1-inch overhang on all 4 sides and save any excess dough for later use. Place in the fridge to firm up for 20 minutes.
• Meanwhile, stack the remaining 3 rounds of dough, then roll out to an 18-by-13-inch rectangle. Use a pizza cutter or knife to slice the rectangle lengthwise into twelve 1-inch-wide strips. Place the strips on the remaining lined baking sheet and chill in the refrigerator for 10 minutes, or until it is time to create the lattice.
• Remove the bottom crust from the refrigerator and prick in several places with the tines of a fork. Pour the blueberry filling in one corner and spread diagonally to fill a third of the pan (the fruit layers should not have a perfect edge or stopping point). Next, pour the apple cranberry filling in the middle and spread diagonally to fill another third of the pan. Finally, pour the pear and fig filling in the remaining third of the pan.
• Using a basket weave method, create a diagonal lattice on top of the pie with the remaining dough strips: Arrange 6 strips down diagonally across the pie, leaving about 2 inches between each dough strip. Fold back every other strip and place a strip down perpendicularly. Unfold the strips over them. Repeat this process with the remaining 5 strips, alternating the strips that are lifted to create a woven pattern. Press the end of each dough strip along the rim of the baking sheet and trim off any excess. Use your fingertips or the tines of a fork to crimp the crust of the pie along the rim of the pan. Brush the lattice (but not the edges) with the beaten egg.
• Bake until the filling is bubbling and the crust is golden brown, 40 to 45 minutes. Let cool completely before slicing.

Steps:

• In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender., Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes., Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust. , For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.

Steps:

• In a saucepan, combine quinces with reserved peel, wine, vanilla pod and seeds, 1/4 cup sugar, and enough water to cover. Place cheesecloth or a round of parchment over fruit to keep it submerged; bring to a boil. Reduce heat, and simmer until quinces are tender when pierced with the tip of a paring knife, 25 to 35 minutes. Remove fruit with a slotted spoon. Continue cooking liquid until syrupy and reduced by two-thirds, about 30 minutes.
• Preheat oven to 375°F. In a medium bowl, cover raisins with reduced poaching liquid. Let cool.
• Peel and core apples, and cut into 3/4-inch-thick wedges. Transfer to a large bowl with lemon juice, and toss to coat. Add remaining 3/4 cup sugar, the flour, and cinnamon; toss to combine. Drain raisins (reserve poaching liquid), and add to apple mixture. Using a melon baller, remove core from poached quinces, cut fruit into 3/4-inch-thick wedges, and add to apple mixture.
• On a lightly floured surface, roll out dough to a 14-inch round, 1/8 inch thick, and fit into an 8-inch cast-iron skillet, leaving overhang. Fill with apple-quince mixture, dot with butter, and fold edges over fruit, overlapping as needed and leaving center open. Brush dough with water, and sprinkle with sugar.
• Bake until crust is golden brown and juices bubble over, about 1 hour, 25 minutes. If fruit in center appears dry, brush with reserved poaching liquid. (If fruit or crust browns too quickly, tent with foil.) Transfer to a wire rack and let cool completely.

Steps:

• Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
• Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
• Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
• Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.
• Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
• Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.