quince pie

Quince Pie

2 cups quince purée*
1 large egg
1/2 c. milk or nut milk
1/2 c. cream
1/2 c. sugar
1/8 tsp salt
2 Tbsp. cornstarch
3/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. nutmet

pastry for one pie


To make quince purée: Wipe off fruit with cloth, then cube. Steam in a little water until soft, then forcing through first a course, then a fine sieve.

Mix quince purée, egg, milk and cream. Mix sugar, salt, cornstarch and spices, then add to first mixture. Pour into unbaked pastry shell in bake for 50 to 6o minutes in a moderate (325 degree) oven.

Oat Crust for Pies and Tarts

It's kind of crumbly, so not good for pasties or anything that's eaten by hand.

3/4 cup flour (whole wheat, whole wheat pastry flour, white wheat flour, nut flour, or oat flour)
3/4 cup rolled oats
1/3 cup cold butter, cubed
1/4 cup sour cream or plain yogurt

Preheat oven to 350 F.

Crust: Stir together the flour and oats. Cut in the butter until crumbly and there's no dry powder. Stir in the sour cream/yogurt.

Sprinkle flour in the pie tin, then dump the dough in and press it evenly onto the bottom and sides. (No need to refrigerate or roll out).

Bake until golden brown. Time is different depending on if it's baked alone or filled.

Hazelnut Cream Sauce

1 c. raw hazelnuts
2 c. water
2 tsp. cornstarch
1 tbsp. honey
1 tsp. apple juice

Put hazelnuts, water, and cornstarch in a blender. Blend about 1 minute until smooth. Place in saucepan; add the rest of the ingredients. Cook over medium heat until thickened, stirring constantly.

Apple and Celery Slice

It took me a long time to find out what exactly a "slice" is. After some Google research it still seemed kind of nebulous. A bar cookie? A cake type thing? A biscuit type thing? Seems like it's any kind of dessert/sweet food that has a crust, is baked in a rectangle, and is cut into small rectangles to serve. We don't have anything called a slice in the US so I'm just trying to figure it out.

2 1/2 cups white wheat flour, whole wheat flour, or whole wheat pastry flour
1 teaspoon salt
1/3 cup butter
1/3 cup cream cheese
1 egg yolk
1/2 cup milk or nut milk
2-3 apples, cored and sliced thinly
1 stick of celery, sliced thinly
2 Tbls. sugar
2 Tbls. honey
1 teaspoon ground nutmeg
1 tsp fennel seeds (or 1/2 seeds, 1/2 leaves)
1 tsp. arrowroot powder
1 egg white

Preheat oven to 375 F.

In a large mixing bowl stir together the flour and the salt. Cut in butter and cream cheese till the mixture resembles coarse crumbs. Lightly beat egg yolk in a measuring cup. Add milk to make 2/3 cup liquid total; mix well.  Divide dough in half.  

On a floured surface, roll half the dough thinly to a large square; fit into and up sides of an 8 x 8 inch baking pan.  Trim excess.

Stir together the apples, celery, honey, sugar, nutmeg, fennel, and arrowroot powder. Place in the crust. 

Roll remaining dough to a large, thin square; place over apples. Trim excess and seal edges.  Beat egg white until frothy, and brush on top of pastry. Cut slits in the top for steam to escape. 

 Bake at 375 degrees F for about 50 minutes or until golden brown.