Friday, November 12, 2010

Quince Biscuit Pie



I love fruit deserts. I never loose the chance to bake a fruit pie. Summer is a great time for it, but for me fall is just the perfect season. I guess that I enjoy fall the most because the fragrant spices that I use in the recipes.

This month I am exploring different fall fruit desserts. I am looking for the perfect companion for the Thanksgiving classic pumpkin pie. Getting ready for Thanksgiving is such an excitement!

I have found this pie recipe in the November issue of Martha Stewart Living. Delicious result!!

I hope you like it!!

Ingredients

Makes one 9-inch pie (22 cm); serves 8

For the filling

5 cups water

1 cup pure maple syrup

1/2 cup granulated sugar

5 quinces, peeled, cored, and quartered

1 vanilla bean, split and scraped, pod reserved

2 teaspoons cornstarch

For the topping

1 3/4 cups all-purpose flour

1/3 cup fine yellow cornmeal

1/3 cup granulated sugar

2 teaspoons baking powder

Salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 cup heavy cream

3 tablespoons sliced almonds

For the maple cream

1 cup heavy cream, chilled

1/4 cup pure maple syrup

Garnish: confectioners' sugar

Directions

Make the filling: Bring water, maple syrup, granulated sugar, quinces, and vanilla seeds and pod to a simmer in a large pot over medium heat. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.

Preheat oven to 375 degrees.

Make the topping: Sift together flour, cornmeal, granulated sugar, baking powder, and 3/4 teaspoon salt, and then sift again. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse meal with some large pieces remaining. Make a well in the center. Pour in cream; stir until combined.

Transfer quinces to a medium bowl using a slotted spoon. Add 1 cup poaching liquid and the cornstarch, and toss to combine. Pour quinces with juices into a 9-inch deep-dish pie plate. Arrange large spoonfuls of topping mixture around outer edge of pie, leaving a space in the center. Sprinkle almonds on top, and bake until liquid is bubbling and topping is golden, about 50 minutes. Let cool completely.

Make the maple cream: Whisk cream with a mixer on medium speed until stiff peaks form. Fold in maple syrup. Garnish pie with confectioners' sugar. Serve with maple cream.

7 comments:

Isa said...

El pastel precioso y riquisimo¡¡¡¡
pero un poco complicado
besos

Mariola said...

Hola Isa!! Me elegro que te guste la entrada.
De verdad que la tarta no es nada complicada. Lleva tiempo por que hay que cocer los membrillos en la mezcla de sirope de arce. La masa del bizcocho se hace con las manos, se coloca por encima de los membrillos en el molde y listo!
besos

La casita said...

Hola Mariola, acabo de conocer tu blog por el comentario que has dejado en el mío. Tienes unas recetas ¡¡de rechupete!!
Por cierto, a mi también me encantan las recetas de Martha Steward, y siempre ando cotilleando por su página y me cuesta decidirme porque todas son fabulosas.

Besitos

Ingrid said...

Hola Maria! muchas gracias por pasarte por mi blog y por tus palabras!!
Tienes un blog extraordinario, con unas recetas fabulosas y unas fotos exquisitas!!!! me encanta!
Me quedo por aquí!
Muchos Besos!

Juana said...

Desde luego vaya maravillas haces!!, me ancanta toda la reposteria que haces, muy en la onda Martha!!, que por cierto adoro!
Gracias por tu visita preciosa!

Amparo said...

¡Que rico! Me encantan los postres con fruta.
Un abrazo.

Mariola said...

Hola a todas!!!

Ingrid me alegro mucho de verte por aqui.

Juana, mucho tiempo por USA .... y mi ex-jefe en Nueva York es muy amigo de Martha y siempre estaba Martha esto Martha lo otro. Todo un honor estar en su onda!!

Amparo cuando hago algo con fruta siempre me pienso en ti!!!

Besos a todas!