Poached Quince & Apple Pie

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles breadcrumbs, with just a few pea-size pieces of butter remaining.

Tip it out onto a floured bench and sprinkle over half of the water. Mix with your hands, gently folding until it becomes dough. Adding more water as you need it. Don’t overwork it. Pop it into some clingfilm and put it in the fridge to rest for 30 minutes. This helps the dough hydrate and turns out a perfect crust.

Meanwhile peel the quince and cut into quarters. Take out the cores and then cut each piece in half again. Put in a pot with sweet white wine, cinnamon quill, star anise, honey and a little water to almost cover the quince pieces. Set on to a low simmer and let the quince pieces poach until soft, but not mushy.

Heat your oven to 200℃. Divide the pastry into 2 pieces- one a little larger than the other. Roll out the larger pastry and gently put it into a greased pie tin. Trim it around the edge of the tin

Place the apple mash on the pastry base and spread it out to cover the base. Then place pieces of poached quince neatly on top of the mashed apple. Roll out your second piece of pastry dough and gently pop it on top of the pie. Trim the edges, pressing down gently. Using a sharp knife, carve a cross into the centre of the pastry lid.

Bake it in the oven for 20 to 30 minutes until the pastry is golden. Serve with vanilla ice cream