Quince Meringue Pie is a traditional British recipe for a classic twist on the more common meringue pie that uses a quince filling beneath the egg white meringue topping. The full recipe is presented here and I hope you enjoy this classic British version of: Quince Meringue Pie.
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Ingredients:
225g plain flour
175g butter, diced
2 tbsp sugar
450g quinces, peeled, cored and roughly chopped
2 eggs, separated
sugar, or honey, to taste
cold water, to bind
Method:
Place the quince pieces in a saucepan with about 2 tbsp water and a little sugar or honey, to taste. Bring to a simmer, cover and cook for about 70 minutes or until the quinces can be beaten into a pulp. Take off the heat and set aside to cool until just warm.
Sift the flour into a bowl, add the diced butter and rub into the flour until the mixture resembles coarse crumbs then stir in the sugar. Add just enough water to bring the mixture together as a dough then turn onto a lightly-floured work surface and roll out until large enough to cover the base and sides of a pie dish.
Press the dough into the sides of the dish and trim off any excess before pricking the base of the pastry with a fork. Cover with baking parchment and fill with baking beans then transfer to an oven pre-heated to 180°C. Bake blind for about 20 minutes then remove from the oven and take out the paper and beans.
Beat the egg yolks into the quince purée. Pour this mixture into the pastry shell and smooth with a knife.
Now whisk the egg whites until stiff and pile these on top of the pear mixture. Transfer to the oven and brown for about 15 minutes. Serve warm or cold.
