Photography & Styling:
Photography: C&D Heierli
Assistant: Mareli Erasmus
FOR THE PASTRY:
1. Place the flour, butter and salt in a blender and combine until mixture resembles fine breadcrumbs.
2. Fold in the pecan nuts and sifted icing sugar.
3. Add egg yolks and gently bring together, adding water if necessary, to form a dough.
4. Wrap in cling film and store in the fridge for at least 2 hours.
FOR THE PIE FILLING:
5. Put the sugar and water into a saucepan and bring to the boil. Add the cloves, vanilla pod, lemon peel and honey.
6. Place the quinces into the sugar syrup and let them simmer until tender. It should take about 20 min.
7. Remove the quinces from the liquid and place the apples in the saucepan. Allow them to simmer for 5 min. Remove immediately and allow to cool.
8. Reduce the poaching liquid until syrupy and reserve for later.
9. Preheat the oven to 200ºC.
10. Roll the pastry out (4mm thick) and line an 18cm pie tin. Prick the pastry base with a fork. Place baking paper over pastry and fill with baking beans.
11. Blind bake for 10-15min.
12. Remove from the oven and allow to cool.
13. Place the poached quinces and apples in the pie case. Cut strips from the extra rolled out pastry and arrange in a lattice pattern over the pie.
14. Brush with egg wash and sprinkle with brown sugar.
15. Continue to bake for 25-30 min until pastry is crisp and golden.
16. Serve warm with clotted cream.
300g cake flour
½ tsp fine sea salt
45g icing sugar
90g pecan nuts, ground
2 free-range egg yolks
25ml ice water
4 heaped tsp sugar
2 cups water
1 vanilla pod
1 long piece of lemon peel
4 tbsp honey
4 quinces, peeled, cored and cut into six, lengthways (rub with lemon to keep from oxidising)
3 granny smith apples, peeled, cored and quartered (rub with lemon to keep from oxidising)
1 free-range egg, for egg wash
20ml brown sugar