Name: Patchwork orchard pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8
Cuisine: British
Ingredients: 1 ½kg mix of quince cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced; 25g butter; 1 vanilla pod split lengthways, seeds scraped out; 2 tsp ground cinnamon; juice 1 lemon; 100g golden caster sugar plus extra for sprinkling; 1 tbsp plain flour plus extra for dusting; 375g pack sweet shortcrust pastry; 1 egg beaten; custard to serve (optional)

Home
Recipes
Patchwork orchard pie

Patchwork orchard pie

Good Food team

Save recipe

Serves 8

Easy

Prep: 30 mins

Cook: 1 hr and 10 mins

A star rating of 4.6 out of 5.5 ratingsRate

loading...

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

Freezable (Freeze unbaked)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Vanilla custard

A star rating of 4.6 out of 5.34 ratings

Cinnamon ice cream

A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ½kg mix of quince

cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced
25g butter
1 vanilla pod

split lengthways, seeds scraped out
2 tsp ground cinnamon
juice 1 lemon
100g golden caster sugar

plus extra for sprinkling
1 tbsp plain flour

plus extra for dusting
375g pack sweet shortcrust pastry
1 egg

beaten
custard

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal384
fat17g
saturates6g
carbs54g
sugars32g
fibre5g
protein4g
salt0.6g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now