And the winner is…
BC Fall-Fruit Pie Competition winner Jason McRobbie with his Apple, Quince and Cranberry Pie as part of the West End Farmers Markets annual Harvest Festival. All the fall fruit that’s in season at Harvey’s Orchards & Snowy Mountain Organics, inspired Jason! With twelve pies entered, our judging panel had their work cut out for them but loved the nicely balanced ginger in this pie.
Jason is sharing his recipe and you’re in luck because apples, quince and ginger can still be found at the market! (Find out who sells them using our Product Search Feature)
Apple, Quince and Cranberry Pie
Crust
- 2 ½-cups organic all-purpose flour
- 1Tbsp brown sugar
- 1tsp salt
- 1/2lb. Tenderflake
- 1 egg
- 1Tbsp white vinegar
- To fill 1-cup cold water (*in addition to egg and vinegar)
Whisk together dry ingredients, before cutting in room temperature Tenderflake with pastry knife until oatmeal like.
Whisk together egg, white vinegar and cold water. Slowly stir into mixture, adding only enough to make dough cling together – best results are approximately half the mixture.
Shape into a ball, cut in two, reshape into two balls then wrap and refrigerate for at least two hours, ideally over night.
Filling
- 2-cups quince, peeled, coarsely grated
- 6-cups apples (Harvey’s Orchards & Snowy Mountain Organics seasonal best), cored, peeled, sliced thinly
- ½-cup brown sugar
- 4 Tbsp. dried cranberries
- 2 Tbsp. grated ginger
- 2 Tbsp. organic all-purpose flour
- 1 Tbsp. cinnamon, freshly grated
- Pinch salt
Blend all ingredients together in a large bowl.
Topping
- 1-cup organic all-purpose flour
- ¾-cup brown sugar
- ½-cup unsalted butter, chilled
Cut butter into small cubes then add to a bowl and stir with flour and sugar. Use a fork or pastry knife to break the mixture into a crumble.
Assembly
Remove one ball of dough from the fridge and allow to warm slightly between rolling out on a floured work surface. Turn and four each time the size doubles, then fold twice gently and move to pie pan. Unfold gently and shape, cutting off excess crust below the rim and shaping as desired.
Add pie filling, and then top generously with crumble mixture. Move to bottom rack of preheated 375°F oven for 60 minutes, and cover the top with foil if it begins to darken. Remove the foil for the final few minutes of baking.
Photo credit: Karen Dar Woon / Your Secret Chef
