Ingredients
Pastry
Method
1.Melt the butter in a large saucepan; add the quince and stir to coat. Add the caster sugar and wine; cook, covered, for 25 minutes. Remove lid; cook for a further 20 minutes or until the liquid has reduced and the quince are tender. Drain the quince over a bowl; cool.
2.To make the pastry; beat the butter and sugar in a small bowl with an electric mixer until light and fluffy. Add the vanilla and egg; beat until combined. Stir in sifted flour and custard powder. Turn pastry onto bench; knead lightly until smooth. Shape into two flat discs. Wrap in plastic wrap; refrigerate for 30 minutes.
3.Preheat oven to 180°C (160°C fan-forced).
4.Roll one pastry disc between sheets of baking paper until large enough to line a 22cm pie dish. Ease pastry into dish; trim edge. Fill with the cooled quince. Brush pastry edge lightly with water.
5.Roll the remaining pastry between sheets of baking paper until large enough to cover the top of the pie. Place over the quince filling; crimp the edges together decoratively. Trim any excess pastry. Gather the pastry trimmings and roll out between sheets of baking paper for decorations. Refrigerate the pie and rolled pastry for 10 minutes or until firm. Cut out decorations from pastry with the tip of a sharp knife.
6.Brush the top of the pie with egg yolk. Sprinkle with the cinnamon sugar and top with the decorations. Bake for about 30 minutes or until the pastry is golden brown. Dust the warm pie with sifted icing sugar and serve with custard, cream or ice-cream, if desired.
Suitable to freeze. Not suitable to microwave.
Note
