Patchwork orchard pie

Patchwork orchard pie

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(2 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 8
Serve this lattice-topped, shortcrust pasty warm with custard - if you don't have quinces make up the weight with apples or pears

Nutrition and extra info

  • Freeze unbaked

Nutrition: per serving

  • kcal384
  • fat17g
  • saturates6g
  • carbs54g
  • sugars32g
  • fibre5g
  • protein4g
  • salt0.6g
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Ingredients

  • 1½ kg mix of quince, cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced
    Quince

    Quince

    kwin-s

    The two different shapes - apple and pear in which quinces grow are an obvious clue to the…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 vanilla pod, split lengthways, seeds scraped out
  • 2 tsp ground cinnamon
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g golden caster sugar, plus extra for sprinkling
  • 1 tbsp plain flour, plus extra for dusting
  • 375g pack sweet shortcrust pastry
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • custard, to serve (optional)

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (2)

ajrees's picture
5

Great easy recipe, tried once with just apples and pears, and once with quinces too, both lovely. Turned out just as on the photo, nicely lattice topped, with a few gaps here and there to let the heat get at the insides a bit more.
Served with either custard or vanilla ice cream or double cream, all wonderful.

Frantic Flapjack's picture
4

This didn't turn out "lattice topped" as in the description above. It just looked messy. I would have been better off just covering the filling with pastry and then decorating with pastry leaves. The end result tasted lovely though. I didn't have quinces so just used apples and pears. Served with vanilla ice cream.

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