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Patchwork orchard pie

Patchwork orchard pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Freeze unbaked)
Nutrition: per serving
HighlightNutrientUnit
kcal384
fat17g
saturates6g
carbs54g
sugars32g
fibre5g
protein4g
low insalt0.6g
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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)

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.

Goes well with

Recipe from Good Food magazine, October 2012

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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