Apple & Qunicy Pie
(Pie adapted from Jane Grigson's English Food and pastry adapted from Michel Roux's Pastry)
For the pastry:
250g plain flour
1 tsp sea salt, finely ground
1 tsp caster sugar
1 tbsp cold milk
1/2 tsp vanilla extract
150g unsalted butter, cold and cubed a little extra caster sugar
For the filling:
300ml water few drops lemon juice 4 cooking apples (roughly 550g)
1 quince (roughly 200g) *
3 tbsp brown sugar
Sieve the flour, salt and sugar into a bowl. In another bowl, whisk the egg, milk and vanilla together. Place the cubed butter into the flour bowl and rub the butter into the flour until it resembles wet sand. Add the egg mix in one go and mix with a knife. Pull together with your hands. Tip onto a surface and squish with the palm of your hand a few times to combine. Wrap in cling film and chill for at least 30 minutes. Preheat the oven to 220C**. Pour the water into a bowl and add the lemon juice. Peel, core and chop the apples into small chunks and place them into the water.
Peel the quince, then chop into 4, cut the core out and immerse three pieces. Grate the 1/4 back into the bowl and then repeat with the other three, mixing as you go. Place a sieve over a bowl and drain the fruit, making sure you keep the water. Arrange 1/3 of the fruit into a 9" pie dish then sprinkle a tablespoon of the sugar over the top. Add another 1/3 and tablespoon, then repeat again. Pour 250ml of the water into the dish at the side, trying not to wash the sugar out of place. Roll out the pastry into a circle roughly 12". Cut strips off from around the edge and press along the edge of the pie dish. Brush with a little of the extra water.
Roll the pastry over the pin and place over the top of the pie. Press down over the top and then trim the edges. Crimp the edges to seal them and then use a knife to cut a steam hole in the top. Brush the top with some of the extra water and then sprinkle with caster sugar. Place into the oven and bake for 15 minutes. Turn down to 190C** and bake for another 30 minutes. Leave to cool on a rack. Eat hot or warm with plenty of cold cream.