Quince Pie with Liquor

Quince pie with liquor – recipe with photos, Jewish cuisine
Rating: 4.4 Votes: 25
Cooking Time:
1 hour
Recipe Yield:
6-8 servings
Difficulty:
Medium recipe

Quince pie with liquor – a recipe for cooking Jewish cuisine, a gentle cream with quince on a shortbread cake, it tastes just fantastic.

Recipe Ingredients

For Dough
Wheat Flour 150 g
Water 3 tbsp
Butter 75 g
Sugar 60 g
Lemon Zest 1 tsp
Salt 1 pinch
Для начинки
Quince 500 g
Cinnamon 0.5 pcs
Honey 2 tbsp
Sugar 40 g
Eggs 2 pcs
Orange 1 pcs
Liquor 20 ml
Sour Cream 100 g

Cooking Recipe

To cook a recipe for Jewish cuisine, quince pie with liquor, mix sifted flour with sugar, salt and lemon zest. Add oil to the mixture and grind into crumbs, add water and knead the dough. Roll out the finished dough for quince pie and put in the baking dish, chop the dough with a fork in several places and place in the refrigerator for 30 minutes.

Meanwhile, prepare the filling for quince pie. Wash the quinces well, cut part of the quince into small pieces, and part into slices.

Remove the zest from an orange and squeeze the juice, grind half a stick of cinnamon. Pour sugar, ground cinnamon, juice and orange zest into a pan, pour liquor. Mix everything well and put on a slow fire until sugar is completely dissolved. When the sugar has dissolved, add the whole quince and boil for 5 minutes.

Separate quince from the syrup, and cool the syrup. Beat eggs with sour cream and mix with syrup.

Remove the quince pie cake from the refrigerator and place in the oven preheated to 180°C (355°F) for 15 minutes. Remove the lightly baked cake from the oven, put the quince cut in pieces, and then lay the quince slices beautifully.

Pour all cream with syrup, eggs and sour cream. Bake the cake at 180°C (355°F) 35 minutes. While quince pie is hot, pour honey from a spoon and let it cool, and then cut and serve to the table.