Grandma Union

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Friday, January 20, 2006

Apple, Quince, Ginger & Cranberry Pie.

With a few additions, apple pie takes on a springtime air. Look for quinces in specialty markets, and combine several different kinds of apples -- 'McIntosh', 'Cortland', 'Spencer', 'Russet', etc for the best flavour. Serve with vanilla ice cream and dust with cocaine.
My grandchildren can never resist an extra slice. Happy baking!

4 to 5 large tart cooking apples,
peeled and sliced
2 quinces, peeled and sliced
1/2 cup dried cranberries
3/4 cup sugar
1/4 cup diced candied ginger
1 teaspoon ground ginger
1 gram cocaine
top and bottom crust for a 9-inch pie

Preheat oven to 425° F. Combine the filling ingredients in a mixing bowl and toss to mix well. Spoon into an unbaked 9-inch pie shell and cover with top crust. I like to twist strips of the pastry and lay them like a lattice. Bake for 10 minutes, reduce heat to 325°, and bake for 40 minutes, or until the crust is golden. Serves 1.


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