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- user reviews (5)
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2
portions Alan's Pie Pastry, (recipe below), or 1 rolled refrigerated unbaked pie crust
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1 1/4
cups sugar
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1/4
cup cornstarch
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1
teaspoon finely shredded lemon peel
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1/2
teaspoon ground cinnamon
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4
cups cored and coarsely chopped pears
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2
cups chopped plums
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1
small quince, cored, sliced and poached* or 1 cup coarsely chopped pear
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2
tablespoons lemon juice
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2
tablespoons port (optional)
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1/4
teaspoon vanilla
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1
egg, beaten
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1
tablespoon whipping cream
1. Preheat oven to 375 degrees F. Roll out pastry on a floured work surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. (Follow package directions if using refrigerated crust.) Trim pastry even with rim of tin.
2. In small bowl combine sugar, cornstarch, lemon peel, cinnamon and a pinch of salt. In a large bowl combine pears, plums, and quince. Add lemon juice, port, and vanilla. Add sugar mixture; toss to coat. Transfer to prepared pie tin.
3. Roll remaining pastry portion to a 12-inch circle. Place on filling, gently molding over the fruit. Trim to 1/2 inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edges as desired. Cut 4 small slits in top crust to allow steam to escape. Combine egg and cream; brush on pastry. Place pie on a foil-lined baking sheet.
4. Bake 1 hour and 20 minutes, covering edge of crust with foil, if necessary, to prevent overbrowning. Cool on wire rack. Makes 10 servings.
- Tip * To poach quince: Cook, covered, in boiling water for 3 to 5 minutes; drain.
Yield: 3 single-pie pastries
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3 3/4
cups all-purpose flour
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1
tablespoon sugar
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1/2
- 1
tablespoon kosher salt
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1/2
teaspoon baking powder
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1 3/4
cups cold unsalted butter
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2/3
cup ice-cold water
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2
tablespoons sour cream
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1
teaspoon vinegar
In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.
- Servings Per Recipe 10,
- Calories 491,
- Protein (gm) 5,
- Carbohydrate (gm) 68,
- Fat, total (gm) 23,
- Cholesterol (mg) 81,
- Saturated fat (gm) 14,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 36,
- Vitamin A (IU) 826,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 105,
- Potassium (mg) 198,
- Calcium (DV %) 40,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I made this pie for Thanksgiving. Absolutely delicious!! Everyone loved it. I left out the quince and used more plums and it was so good! I also made Alan's pie crust recipe it was the best I ever ate!!
11/27/2011 02:09:44 AM Report AbuseI have made this pie several times since I first saw it last year. My family always rants and raves when they eat it. It has quickly become a family favorite at our house. The only thing I don't use is the quince. I just use more pear and plum, no substitute. It's just as good without it.
10/25/2011 02:48:35 PM Report AbuseI made this for Thanksgiving. It was my first successful pie and I was very happy with it. Everyone loved it and requested that I make it again for Christmas. I had to make a substitution for the plum though because they weren't in season at the time. I added cranberries instead. The pie was beautiful as well.
12/12/2010 08:08:23 PM Report Abuseoh by the way, intead of the quince, I used a peach.
10/29/2010 08:24:53 AM Report AbuseI baked this for an auction at my husband work. Everyone now wants the receipe. I did use lime instead of lemon zest and I add about 2 TBSP of the whipping cream to the mix as well. I was told the pie was ABSOLUTELY WONDERFUL. L. Thompson, Texas
10/29/2010 08:23:21 AM Report Abuse