Spiced Apple Pie with Quince Jelly
Traditional English apple pie made with Bramley and Cox apples, served with aromatic quince jelly for a perfect sweet and tangy flavor
Story
A timeless staple of English home baking, this spiced apple pie combines the bright, tart notes of Bramley and Cox apples slow-cooked with warm spices, all encased in a flaky, golden pastry crust. Paired with fragrant, jewel-toned quince jelly, each slice offers a cozy, balanced mix of sweet and sour flavors perfect for family gatherings or quiet autumn afternoons.
Ingredients
Bramley apples (peeled and cored)
500g (approximately 2 large apples)
Cox's apples (peeled and cored)
325g (approximately 4)
golden caster sugar (divided into two parts for use)
125g
quince jelly (cut into small cubes)
75g
ground cinnamon
½ teaspoon
whole cloves
3 pieces
all-butter shortcrust pastry
375g
milk (for brushing the surface of the pie)
a pinch
Instructions
1
Prepare the apples and season them
Preheat the oven to 200°C. Slice the apples into a large bowl, add 100g of fine sugar (reserve the remaining sugar), quince jelly, cinnamon powder, and cloves, mix well by hand, and set aside.
2
Lay the bottom pie crust
Divide the dough into two portions. Roll out one portion of dough on a floured work surface, place it into a greased 23cm metal pie dish, ensuring the dough extends beyond the edge of the dish. Moisten the edges with water.
3
Fill with apple mixture and cover
Pour the apple mixture into the pie dish lined with dough. Roll out the remaining dough and cover the pie. Press the edges tightly, trim off excess dough with a sharp knife, and seal the edges by gently tapping them with the back of the knife.
4
Poke holes and decorate
Use a sharp knife to poke several small holes in the surface of the pie to let steam escape. Brush the surface with a small amount of milk, then sprinkle with the remaining fine sugar.
5
Bake
Bake in the oven for 25 minutes, or until the pie crust turns golden brown. It can be served with vanilla custard or ice cream.
