To get the full flavor of the incredible quince fruit, please read my introduction to the quince! Follow my introduction to cooking quince below for any pie, crisp or crumble recipe, and see my Apple-Quince Mini Pie recipe in this post.
Note: While I used quince and apples in this recipe, feel free to simply use apples if you cannot locate the elusive quince!
- 3-4 medium sized yellow quince, peeled and sliced thinly
- 1 cup apple cider
- 10 whole cloves
- 1-2 cinnamon sticks
- 4 medium tart apples (I used Pink Lady), peeled and diced
Cook the quinces down to be ready for pairing with apples (also from the roadside stand – it’s amazing how eating fresh, local apples make you feel squeamish about the ones at the grocery covered in wax … but I digress).
Peel the quince and slice them thinly to reduce the cook time. If you like, add some cloves and cinnamon tied up in a cheesecloth, and add fresh apple cider to the boil for flavor, then simmer the spiced slices until tender and the liquid is reduced to 1-2 Tablespoons.
At this point, add the diced apples to the pot and cook them with the quinces just until slightly tender. It makes the apples easier to work with in small pie applications.
Remove the cheesecloth bag containing the spices and discard. Let the fruit cool while you set to work on pie crust.
While I used an apple-quince mixture for my mini pies, feel free to use any fruit filling you prefer or have available. The beauty of this recipe is that it makes a fun hand-held pie that any youngster would gravitate to (think McDonald’s apple pie) but would totally impress any grown-up!
They are more time consuming to make than a traditional pie, but if you are still feeling uneasy about rolling an entire pie crust, these mini pies are your solution!
Traditional 2 crust fruit pie using Grandma's Pie Crust recipe!
See my Grandma’s Pie Crust recipe to make a double recipe of pie pastry dough. Use the cooked quince and apples to make one two-crust pie according to those directions, or follow directions below to make mini pies.
In addition, have dairy or non-dairy milk of choice on hand, and sugar or demerara sugar for the tops of the mini pies.
After mixing the double batch of pastry dough, divide into approximately 15 small balls of dough. Wrap each in plastic wrap and set aside to rest for 20-30 minutes.
Prepare two cookie sheets by lining with parchment paper, and gather large cookie cutters (round, rectangular or heart shapes work best) or a pastry cutter to use to cut circles out of the dough.Preheat oven to 375° F.
Dust a clean counter or pastry mat and rolling pin with Jules Gluten Free All Purpose Flour or gluten-free starch (cornstarch, potato starch, tapioca starch, arrowroot powder). To keep dough from drying out, unwrap one ball of dough at a time. Roll to a thickness of 1/8 – 1/4 inch.
Using a large cookie cutter, cut shapes from rolled out dough. Add scraps to next ball of dough.
For each mini pie, you should have two matching cut-out pieces of dough, or one large hand-cut circle (approximately 5 inches) that can be folded over on itself to make a half-moon shape.
Place a dollop of fruit filling in the center of one from each pair of cut out dough shapes. Allow 1/2 inch border between the filling and the edge to allow for sealing with top piece. Dampen the border of dough with a moist finger and lay a matching piece of dough on top, pressing the edges together gently to seal. Press the tines of a fork around the edges if they need sealed further.
Lay each mini pie onto the prepared cookie sheets and brush with milk of choice. Sprinkle sugar on tops and cut a small slit or two in the top of each pie to allow steam to escape during baking.
Bake in preheated oven for 10 minutes. Remove to cool before serving.