Ready-made quince compote or jam is a shortcut filling for this autumnal pie, or you can make your own compote using a favorite recipe. The faux lattice top is also easier than traditional versions, since all you do is lay the strips in one direction across the top and then lay the other strips perpindicular to those (rather than actually weaving them). Little dots of dough are interspersed in the openings.
- 1/2 lemon
- 80 grams sugar
- 180 grams all purpose flour
- 1 egg
- 100 grams butter
- 1 teaspoon baking powder
- 1 tablespoon corn flour
- 250 grams compote
- 2 tablespoons cocoa powder
- Cut the butter into small pieces and rub it together with the flour by using your fingers, getting many small clumps of butter and flour.
- Make a well in the center and add all the remaining ingredients. Use a fork to beat the ingredients in the well and begin to incorporate the flour.
- Knead the dough quickly by rolling it on the work surface by using a spatula.
- When all of the flour has been absorbed, shape the dough into a ball, cover it with plastic wrap and refrigerate it for at least one hour.
- While the pie crust is chilling, combine the quince compote with the cocoa powder.
- Preheat the oven to 170 degrees Celsius.
- Roll out the pie crust and place it in a 22-centimeter wide pie plate, previously buttered and floured. Add the filling, level the filling, and complete the pie by adding some some strips of dough on top.
- Bake for approximately 25 to 35 minutes until lightly golden.
- Chill and serve with sprinkled powdered sugar.
PER SERVING *
|Calories470Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.