BC Association of Farmers' markets
  At the Market  

We represent a community of individual markets, or as we see it, a community of difference. Each market reflects the uniqueness of the neighbourhood and the diversity of the community.

 

Apple, Quince and Cranberry Pie

Apple, Quince and Cranberry Pie



Ingredients:
Crust:
  • 2.5 cups organic all-purpose flour
  • 1 Tbsp. brown sugar
  • 1 tsp. salt
  • ½ lb. Tenderflake
  • 1 egg
  • 1 Tbsp white vinegar
  • To fill 1 cup cold water (*in addition to egg and vinegar)
Filling:
  • 2 cups quince, peeled, coarsely grated
  • 6 cups apples (Harvey's Orchards & Snowy Mountain Organics seasonal best), cored, peeled, sliced thinly
  • ½ cup brown sugar
  • 4 Tbsp dried cranberries
  • 2 Tbsp grated ginger
  • 2 Tbsp organic all-purpose flour
  • 1 Tbsp cinnamon, freshly grated
  • Pinch salt
Topping:
  • 1 cup organic all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 cup unsalted butter, chilled

Directions:

Crust: 

  • Whisk together dry ingredients, before cutting in room temperature Tenderflake with pastry knife until oatmeal like.
  • Whisk together egg, white vinegar and cold water. Slowly stir into mixture, adding only enough to make dough cling together - best results are approximately half the mixture.
  • Shape into a ball, cut in two, reshape into two balls, then wrap and refrigerate for at least two hours, ideally over night.
Filling:
  • Blend all ingredients together in a large bowl.
Topping
  • Cut butter into small cubes then add to a bowl and stir with flour and sugar. Use a fork or pastry knife to break the mixture into a crumble.
Assembly
  • Remove one ball of dough from the fridge and allow to warm slightly between rolling out on a floured work surface. Turn and four each time the size doubles, then fold twice gently and move to pie pan. Unfold gently and shape, cutting off excess crust below the rim and shaping as desired.
  • Add pie filling, and then top generously with crumble mixture. Move to bottom rack of preheated 375°F oven for 60 minutes, and cover the top with foil if it begins to darken. Romove the foil for the final few minutes of baking.
Source: Vancouver Farmers Markets
This pie by Jason McRobbie was the winner of the BC Fall-Fruit Pie Competition at the West End Farmers' Market's Harvest Festival!