Ingredients with Measurements:
- 2 large quinces, peeled and diced
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp cold water
Special equipment needed:
- 9-inch pie dish
- pastry blender or food processor
- rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the diced quinces, sugar, water, cinnamon stick, and vanilla extract. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the quinces are tender and the liquid has thickened. Remove the cinnamon stick and set aside to cool.
3. In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg yolk and cold water. Add to the flour mixture and stir until the dough comes together.
5. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to the pie dish and trim the edges.
6. Pour the cooled quince mixture into the pie crust.
7. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let cool for at least 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 47g
Protein: 3g
Sodium: 90mg
Fiber: 3g
Sugar: 30g
Substitutions for ingredients:
- Quinces can be substituted with apples or pears.
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with margarine or coconut oil.
Variations:
- Add chopped nuts, such as walnuts or almonds, to the filling.
- Top the pie with a lattice crust instead of a solid crust.
- Add a splash of brandy or rum to the filling for a boozy twist.
Tips and tricks:
- Use a sharp knife to peel and dice the quinces, as they can be tough to cut.
- Make sure the butter is cold when making the crust, as this will help create a flaky texture.
- Let the pie cool for at least 10 minutes before serving to allow the filling to set.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the pie warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Sprinkle the top of the pie with cinnamon or powdered sugar before serving.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is too runny, add a tablespoon of cornstarch to thicken it.
Food safety advice:
Make sure the quinces are fully cooked before adding them to the pie, as they can be tough to digest when undercooked.
Food history:
Ayva Tatlısı is a traditional Turkish dessert made with quinces, which are native to the region. Quinces have been cultivated for thousands of years and were prized by the Greeks and Romans for their medicinal properties.
Flavor profiles:
Ayva Tatlısı has a sweet and slightly tart flavor, with hints of cinnamon and vanilla.
Serving suggestions:
Serve Ayva Tatlısı as a dessert after a traditional Turkish meal.
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Region: Turkish