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.