Spiced apple pie with quince jelly recipe


  • 500g (1lb 2oz) Bramley apples (approx 2 large), peeled and cored
  • 330g (11oz) Cox's apples (approx 4), peeled and cored
  • 125g (4½oz) golden caster sugar
  • 75g (3oz) quince jelly
  • ½tsp ground cinnamon
  • 3 whole cloves
  • 375g (13oz) all butter shortcrust pastry, such as Dorset Organic Pastry or Jus-Rol
  • + 2 more ingredients
    • a little milk to glaze the top of the pie
    • a 23cm (9in) metal pie dish

1. Preheat oven to 200 C, 180 C fan, 400 F, gas 6. Slice the apples, place in a large bowl with 100g (4oz) of the caster sugar, reserving the rest to sprinkle on top. Add the quince jelly - cut into very small cubes, the cinnamon and cloves. Toss everything together with your hands and leave on o...

View full recipe at SpringPad


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