Hungarina quince pie

Ingredients

Dough

500 grams (4 cups) flour
250 grams (1 cup or 2 sticks) butter 82.5%
200 grams (1 cup) sugar
3 egg yolks
10 grams (1 tablespoon) vanilla sugar
Pinch of salt

Filling

390 grams (3/4 pound or 14 ounces) peeled quince
20 grams (1 tablespoon) orange zest
3 egg whites

Equipment

Mixer
Essential for whipping together the butter, sugar, and yolks into a fluffy mixture. Make sure it's powerful enough to handle thick doughs.
Baking mold (22 cm diameter)
This determines the shape and size of your pie. Wrap it with parchment and foil to prevent sticking and make cleanup easier.
Parchment paper and foil
Used to line the baking mold and for blind-baking. This helps achieve a perfect crust without it puffing up.
Fork
For piercing the dough to allow steam to escape during baking.
Beans or pie weights
Necessary for blind-baking, ensuring the dough keeps its shape.
Grater
Used to grate the quince for the filling. A coarse grater works best for this recipe.

Instructions

Step 1

1. This Hungarian pie is a delightful treat with a fluffy egg white topping covering a spicy filling. Once you taste it, you'll find it hard to resist. Ensure all ingredients are at room temperature before starting.

Step 2

2. Place the egg yolks, 100 grams (3.55 ounces) of sugar, a pinch of salt, and the softened butter in a mixer bowl. Whip on medium speed until fluffy, approximately 5 minutes. Softened butter incorporates air better, resulting in a lighter dough.

Step 3

3. Gradually add the sifted flour in parts, continuing to whip until fully combined. Form a dough ball; it should weigh around 895 grams (31.50 ounces). Divide it into two portions: 375 grams (13.20 ounces) for the pie base, and 520 grams (18.30 ounces) for the borders. To avoid overworking the dough, handle it as little as possible.

Step 4

4. Use a 22 cm (8.6 inch) diameter mold lined with parchment and foil. Roll out the dough for the bottom and place it in the mold. Form the borders. Pierce the dough with a fork, cover with parchment, and fill with pie weights or beans to the sides. Bake in a preheated oven at 200°C (392°F) for 20 minutes. Pre-baking the crust prevents it from becoming soggy when the filling is added.

Step 5

5. Prepare the filling while the crust is baking. Grate the peeled quince on a coarse grater and mix with the orange zest. Coarse grating extracts more flavor from the quince.

Step 6

6. Whip the egg whites with the remaining 100 grams (3.55 ounces) of sugar at high speed until stiff peaks form, about 6 minutes. Use a clean bowl and whisk to ensure the egg whites whip up properly.

Step 7

7. Once the crust is done, remove the pie weights and parchment. Spread the quince mixture evenly over the base, then cover with the whipped egg whites. Bake at 190°C (374°F) for 25 minutes or until the meringue is golden brown. Cool slightly before slicing to help set the filling.

Step 8

8. Allow the pie to cool a bit before serving. Enjoy!

Servings

Imagine setting a rustic table adorned with wildflowers and mismatched vintage plates. Place your freshly baked Hungarian pie at the center, its golden crust and fluffy egg white topping glistening in the soft morning light. Serve each slice with a dollop of fresh whipped cream or a scoop of vanilla ice cream to enhance its sweet and tangy flavors. This pie pairs wonderfully with a pot of strong black tea or a creamy latte, making it perfect for an afternoon tea party or a cozy brunch with friends. For an extra burst of freshness, garnish each plate with a few thin slices of fresh orange or a sprinkle of orange zest. If you're hosting a more formal gathering, dress up this humble pie by serving it with a chilled glass of dessert wine. Not only will the wine complement the rich, buttery crust, but it will also elevate the quince filling to new heights. Enjoy this Hungarian pie as part of your next celebration, and watch as your guests savor every bite.

Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add it separately to ensure the dough binds well. To make it vegan, replace the butter with a vegan margarine or coconut oil, and use flaxseed or chia seed eggs in place of the egg yolks and whites. Mix 3 tablespoons of water with each tablespoon of ground flaxseed to replace the yolks, and use aquafaba (brine from canned chickpeas) whipped into stiff peaks instead of egg whites.

Faq

Why do I need to blind-bake the crust?
Blind-baking helps the crust to bake evenly and prevents it from getting soggy when you add the filling.
My dough is too crumbly. What can I do?
If your dough is crumbly, it might need more moisture. Try adding a small amount of cold water, a teaspoon at a time, until it comes together.
How can I ensure my egg whites reach stiff peaks?
Use a clean, dry bowl and beater. Any grease or yolk can prevent the whites from whipping properly.
Can I use a different fruit instead of quince?
Yes, you can experiment with apples, pears, or any fruit that can hold its shape when baked.
How can I make the pastry extra flaky?
Ensure the butter is cold when you mix it with the flour. Small pieces of butter will create steam pockets as they melt, resulting in flakier pastry.
Can I prepare the dough ahead of time?
Yes, the dough can be made ahead and stored in the fridge for up to two days or frozen for up to a month. Just let it return to room temperature before rolling out.