Sautéed Quince and Pear Pie : Foodwise

Name: Sautéed Quince and Pear Pie : Foodwise
Ingredients: 12 ounces (2 ⅔ cups) all-purpose flour; 2 tablespoons sugar; ½ teaspoon salt; 8 ounces (½ cup or 2 sticks) cold butter; 4 ounces (½ cup) ice cold water; 3 pounds quince; ¼ cup of butter (1 stick); 2 pounds Bosc pears (Bosc pears are great because they stay firm after baking, but can substitute any other variety of pear that doesn’t get too soft or mushy after cooking, like D’Anjou); 1 Granny Smith apple (or other tart cooking apple); 1 tablespoon lemon juice; ½ teaspoon lemon zest; ½ teaspoon vanilla extract; 3 tablespoons Grand Marnier; ½ cup granulated sugar; ¼ brown sugar; 1 tablespoon arrowroot (can substitute 1 tablespoon cornstarch, 1 tablespoon tapioca flour or 2 tablespoons of flour); ¼ teaspoon cardamom; ¼ teaspoon cinnamon; ½ teaspoon kosher salt (or ¼ teaspoon regular table salt); 1 egg yolk plus 1 teaspoon of water for egg wash (optional)

foodwise.org

This pie won second prize in CUESA’s Fall Pie Contest at Jack London Square Farmers Market Harvest Festival on October 30, 2016. INGREDIENTS 12 ounces (2 ⅔ cups

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwise.org.

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Ingredients

12 ounces (2 ⅔ cups) all-purpose flour
2 tablespoons sugar
½ teaspoon salt
8 ounces (½ cup or 2 sticks) cold butter
4 ounces (½ cup) ice cold water
3 pounds quince
¼ cup of butter (1 stick)
2 pounds Bosc pears (Bosc pears are great because they stay firm after baking, but can substitute any other variety of pear that doesn’t get too soft or mushy after cooking, like D’Anjou)
1 Granny Smith apple (or other tart cooking apple)
1 tablespoon lemon juice
½ teaspoon lemon zest
½ teaspoon vanilla extract
3 tablespoons Grand Marnier
½ cup granulated sugar
¼ brown sugar
1 tablespoon arrowroot (can substitute 1 tablespoon cornstarch, 1 tablespoon tapioca flour or 2 tablespoons of flour)
¼ teaspoon cardamom
¼ teaspoon cinnamon
½ teaspoon kosher salt (or ¼ teaspoon regular table salt)
1 egg yolk plus 1 teaspoon of water for egg wash (optional)